Sometimes, all you really want is something warm, hearty, and preferably served in its own little dish—without needing to feed a rugby team. Enter this Mini Shepherd’s Pie: your personal pot of comfort. It’s like a hug in pie form, with just the right mix of savoury mince, soft veg, and creamy mash topping… all golden and crispy-edged from the oven.
Whether you’re cooking solo by choice or circumstance, this is one of those classic dinners that doesn’t need a crowd to be worth making. And hey, if you’re the “batch it now, love it later” type—this one freezes beautifully in ramekins. Win-win.
🌟 Why You’ll Love It
- Feels indulgent, but uses everyday ingredients
- Fully customisable—make it meaty or vego
- The crispy mashed top is chef’s kiss
- Reheats like a dream (hello, meal prep)
🍽️ Ingredients (Serves 1)
For the filling:
- 1 tsp olive oil
- ½ small onion, finely diced
- 1 garlic clove, minced
- 100g lean beef or lamb mince (or lentils for a vego version)
- ½ small carrot, diced
- ¼ cup frozen peas
- 1 tsp tomato paste
- ¼ cup beef or veggie stock
- ½ tsp Worcestershire sauce
- A pinch of dried thyme or rosemary
- Salt and pepper, to taste
For the mash topping:
- 1 medium potato, peeled and chopped
- 1 tbsp milk (any kind)
- 1 tsp butter or olive oil
- Salt and pepper, to taste
- Optional: sprinkle of grated cheddar
👩🍳 Instructions
1. Make the mash:
Place potato in a small saucepan and cover with cold water. Bring to the boil and simmer for 10–12 minutes until soft. Drain and mash with milk, butter, salt and pepper. Set aside.
2. Cook the filling:
Heat olive oil in a small pan. Add onion and garlic, cooking until soft (about 2–3 minutes). Add mince and brown it, breaking it up with a spoon.
Add the carrot, tomato paste, thyme, Worcestershire sauce, and stock. Simmer for 10–12 minutes, until thickened. Stir in peas for the last couple of minutes. Season to taste.
3. Assemble it:
Preheat oven to 180°C (fan). Spoon the mince mixture into a small ovenproof ramekin. Top with the mash, rough up the surface with a fork (for those golden crunchy peaks). Sprinkle cheese on top if you’re feeling fancy.
4. Bake:
Bake for 10–15 minutes, or until golden and bubbling. Let it cool slightly (we know it’s hard) before digging in.
🍲 Nutrition Snapshot
- High in protein
- Fibre and vitamins from veggies
- Comfort food done right
- Approx. 400–500 kcal, depending on add-ons
🔄 Swap Suggestions
- Vegetarian? Use canned lentils or plant-based mince
- Low-carb version? Use cauliflower mash on top
- No ramekin? Try a muffin tin for mini pies or a small loaf pan
- Add-ins: Diced mushrooms, sweetcorn, or a dash of chilli for extra kick
❄️ Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- Freeze in ramekins (cool first), then reheat straight from frozen at 180°C for 20–25 mins
💡 Healthy Hack
Add a big handful of spinach or kale to the mince in the last few minutes of cooking—it wilts right in and boosts the greens without fuss.
🛋️ The Takeaway
This Mini Shepherd’s Pie isn’t just a recipe—it’s your weeknight win. It’s what to make when you want dinner to taste like home, but without the leftovers, the mess, or the effort of Sunday roasts.
👍 Like this recipe? Share it with your fellow solo cooks or leave a comment below with your favourite twist! For more single-serve classics, don’t forget to subscribe to the Plan4One.com newsletter—where solo doesn’t mean sad, it means smart.
