We’re dishing up different ideas for St. Patrick’s Day, which is just around the corner. What better way to celebrate than with these lovely mini shepherd’s pies? For a little treat, we like using ground lamb, but you can substitute that for ground beef or one pound of your favorite finely diced vegetables.
Prep Time: 30 minutes
Bake Time: 20 minutes
- 1-1/2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 1 egg yolk
- 1/4 cup milk
- 2 tablespoons Greek yogurt
Shepherd’s Pie Filling:
- 1 tablespoon olive oil
- 3/4 pound ground lamb or ground beef
- 3 carrots, peeled and cut into 1/2-inch cubes
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1-1/2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1-1/2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chopped fresh thyme leaves
- 3/4 cup frozen pearl onions
- 1/2 cup frozen corn kernels
- 1/2 cup frozen green peas
1. Make Mashed Potatoes: Place potatoes in large pot and cover with cold water. Generously season with salt; heat to boiling over medium-high heat. Simmer 10 to 12 minutes or until potatoes are tender. Drain potatoes and return to pot; let cool slightly. Add egg yolk, milk and yogurt; use potato masher to mash and combine.
2. Meanwhile, make Shepherd’s Pie Filling: Preheat oven to 400 degrees F. Heat oil in large high-sided skillet over medium-high heat. Add lamb; cook 4 minutes, stirring occasionally and breaking up meat with side of spoon. Add carrots and garlic; cook 4 to 6 minutes or until lamb is cooked through, stirring occasionally. Spoon off and discard any excess fat.
3. Stir in flour and tomato paste; cook 1 minute, stirring constantly. Stir in broth, Worcestershire and thyme; heat to boiling over medium-high heat. Reduce to medium-low; simmer 5 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in onions, peas and corn.
4. Divide lamb mixture between 4 mini casserole dishes. Use a piping bag to pipe mashed potatoes over lamb mixture (or use a spoon to spread potatoes over). Bake 20 to 25 minutes or until potatoes are golden brown.
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