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This individual Shepherd’s Pie is a hearty, comforting dish that’s perfect for a satisfying meal. This single serving recipe transforms the traditional family-sized meal into a perfect meal for one. It’s a classic dish that can be made with either ground lamb or beef, mixed with a variety of vegetables, all smothered in a rich, flavorful gravy and topped with a layer of creamy mashed potatoes. The beauty of this small Shepherd’s Pie recipe lies in its simplicity and adaptability, making it an ideal choice for a cozy dinner.
For more hearty and flavorful single serving dinner ideas, explore our rich and creamy Chicken and Rice Casserole, tender and spicy Pepper Steak, soft and pillowy Potato Gnocchi, and robust and comforting Chili Mac. Also, if you have a pound of ground meat, you can make this recipe as well as 3 other meals as shown in 4 Single Serving Meals from One Pound of Ground Meat.
Why You’ll Love This Shepherd’s Pie Recipe
- Simple to Make: This recipe breaks down the classic dish into easy-to-follow steps.
- Customizable: Feel free to add any vegetables you have on hand.
- Perfect Portion: Specially designed for a single serving, but easily doubled.
- Comforting Meal: Ideal for a cozy and satisfying dining experience.
- Versatile Meat Options: Works great with both lamb and beef.
What Is Shepherd’s Pie
Shepherd’s Pie, a beloved casserole originating from the United Kingdom, is a quintessential comfort food traditionally made with lamb or mutton. This dish has a rich history, tracing its roots back to the late 1700s and early 1800s, where it emerged as an ingenious way to repurpose leftovers into a hearty meal. The classic structure of Shepherd’s Pie involves a base of ground meat, often lamb, cooked in a savory gravy with onions, garlic, and a mix of vegetables, all topped with a golden layer of mashed potatoes and baked to perfection.
A key distinction in this culinary classic is the type of meat used. While Shepherd’s Pie is traditionally prepared with lamb, its close relative, Cottage Pie, uses ground beef. Both versions share a similar comforting essence and are beloved for their rich flavors and satisfying textures.
The dish’s popularity extends beyond the UK, with variations like France’s Hachis Parmentier, which features meat and vegetables encased between two layers of mashed potatoes. Additionally, vegetarian adaptations of this dish, playfully known as “shepherdless” pie, omit meat entirely, offering a plant-based twist on the traditional recipe.
Ingredients
- Mashed Potatoes: The foundation of our mini Shepherd’s Pie, these mashed potatoes are creamy and flavorful. Utilize my single serving mashed potato recipe (provided below), or for ease, opt for leftover, instant, or ready-made mashed potatoes available at your local supermarket. For the Mashed Potatoes:
- Yukon Gold Potato (1 medium): Chosen for its buttery flavor and excellent mashing quality. If you’ve got extra potatoes, consider using them in to make Garlic Mustard Mashed Potatoes.
- Milk: Whole milk adds richness, though any fat content works. Higher fat equals creamier potatoes.
- Garlic (1 clove): A must-add for a burst of flavor.
- Butter and Salt: Essential for enhancing the taste.
- Olive Oil: Extra virgin olive oil is preferred for its pure, unrefined quality and rich olive taste. A lighter olive oil can be substituted if desired.
- Vegetables: Our mix includes chopped onions, garlic, and 1/4 cup of vegetables. Frozen mixed vegetables are a convenient and long-lasting option, perfect for single servings. Fresh vegetables can also be used, cut into small, evenly sized pieces for uniform cooking. Fresh veggies might need a minute or two extra to soften but no more, as they’ll continue cooking in the oven. Use any remaining vegetables in Minestrone Soup or Chicken Tortilla Soup.
- Worcestershire Sauce and Salt: These enhance the overall flavor. If watching sodium intake, consider omitting salt from the gravy and adjust to taste post-baking.
- Beef Broth: Low-sodium broth is recommended for better control over salt content, but regular beef or chicken broth are suitable alternatives. Consider using leftover broth in Ropa Vieja, Pepper Steak, Swedish Meatballs, Pot Roast, or Irish Stew.
- Parmesan Cheese (Optional): Adds a cheesy touch when sprinkled on top.
If you have any ingredients leftover from this small Shepherd’s Pie recipe, check out our Leftover Ingredients Recipe Finder
Recipe Variations
This individual Shepherd’s Pie is wonderfully adaptable:
- Cheesy Shepherd’s Pie: Add some grated cheese to the mashed potato topping.
- Spicy Version: Mix in some chili flakes with the meat for a kick.
- Vegetarian Shepherd’s Pie: Use lentils or a meat substitute for a vegetarian version.
- Herb Infused: Add rosemary or thyme to the meat for an aromatic touch.
- Sweet Potato Shepherd’s Pie: For a sweeter topping, try mashed sweet potatoes.
How To Make Shepherd’s Pie
This section provides a quick rundown of the ingredients used in this single serve Shepherd’s Pie recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Make the mashed potatoes: Chop the potato into quarters and place them in a small 1-quart saucepan. Add the milk and garlic and stir. Add a little extra milk if the potatoes are not almost completely covered by the milk. Cook for 15 minutes, until potatoes are tender.
- Strain the potatoes with a fine-mesh strainer over a medium-sized bowl and reserve the milk mixture.
- Return the potatoes to the pan and add 1/4-cup of the milk mixture. Mash the potatoes with an immersion blender or potato masher and add additional reserved milk as needed until the potatoes are thick and creamy. Stir in butter and salt and set aside.
- Make the stew: In a 10-inch skillet over medium-high heat, heat the oil and add the chopped onions and cook, stirring occasionally for 2 minutes. Add the garlic and ground lamb and season with salt and Italian seasoning. Cook, stirring occasionally, until lamb is cooked through, about 4 minutes. Stir in the Worcestershire sauce and vegetables.
- Add the broth and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes until most of the liquid has evaporated. Remove the pan from the heat and set aside.
- Heat the oven to 350 degrees F (177 degrees C). Grease a 10-ounce ramekin with butter or cooking oil spray. Add the beef mixture to the ramekin.
- Top with the mashed potatoes. Bake for 20 minutes.
- Remove from the oven and enjoy immediately.
Expert Tips
- Flexible Meat Options: While traditional Shepherd’s Pie uses ground lamb, feel free to substitute with ground beef for a different yet delicious twist.
- Cheese Topping Variations: Enhance the flavor by sprinkling a tablespoon or two of grated Parmesan or shredded cheddar cheese over the pie before baking. This adds a deliciously cheesy crust to the dish.
- Mashed Potato Convenience: Don’t hesitate to use leftover mashed potatoes or even instant mashed potatoes for convenience and time-saving without compromising on taste.
Serving Suggestions
Enjoying your Shepherd’s Pie doesn’t have to be a plain affair. Here are some ideas to elevate your meal:
- With a Salad: A fresh tomato salad makes a great, light accompaniment.
- Crusty Bread: Homemade French bread is perfect for scooping up any leftover gravy.
- Sautéed Vegetables: Add some sautéed green beans for a healthy side.
- A Glass of Red Wine: Complements the rich flavors of Shepherd’s Pie wonderfully.
- Dessert: Finish with a simple, single serving dessert like an apple crisp.
Frequently Asked Questions
The main difference lies in the meat used. Shepherd’s Pie is traditionally made with ground lamb and vegetables, while Cottage Pie is made with ground beef and vegetables. In the United States, it’s common to see Shepherd’s Pie made with beef instead of lamb, but technically, it should be called Cottage Pie when beef is used.
Absolutely! Ground turkey, or even ground chicken, is a great alternative to the traditional lamb or beef in Shepherd’s Pie. This substitution is ideal for those seeking a lighter version of the dish.
For best results, use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 ¾-inches tall.
Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
You can also use mini loaf pans that also hold about 8 to 10-ounces. If you happen to have smaller ramekins, use those and divide the mixture between them.
Yes, you can easily double the recipe. Just double the ingredients and bake in either two 10-ounce ramekins or one 5×5-inch baking dish. The baking time and temperature should remain the same.
To store Shepherd’s Pie, cover it and place it in the refrigerator. It will stay fresh for up to 4 days. When you’re ready to enjoy it again, reheat it in the microwave until it’s heated through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving shepherd’s pie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Shepherd’s Pie For One
Ingredients
For the mashed potatoes
- 1 medium Yukon Gold potato , scrubbed and quartered (about 7-ounces)
- ½ cup whole milk
- 1 clove garlic , minced
- 1 tablespoon salted butter
- ⅛ teaspoon kosher salt
For the stew
- ½ tablespoon olive oil
- 2 tablespoons chopped onions
- 1 clove garlic , minced
- 4 ounces ground lamb
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- ¼ cup frozen mixed vegetables
- ¼ cup low-sodium beef broth
- Optional: 1 tablespoon of freshly grated Parmesan cheese
Instructions
To make mashed potatoes
- Chop the potato into quarters and place them in a small 1-quart saucepan. Add the milk and garlic and stir. Add a little extra milk if the potatoes are not almost completely covered by the milk. Cook for 15 minutes, until potatoes are tender.
- Strain the potatoes with a fine-mesh strainer over a medium-sized bowl and reserve the milk mixture.
- Return the potatoes to the pan and add ¼-cup of the milk mixture. Mash the potatoes with an immersion blender or potato masher and add additional reserved milk as needed until the potatoes are thick and creamy. Stir in butter and salt and set aside.
To make stew
- Heat the oven to 350 degrees F (177 degrees C).
- In a 10-inch skillet over medium-high heat, heat the oil, add the chopped onions and cook, stirring occasionally for 2 minutes. Add the garlic and ground lamb and season with Italian seasoning and salt. Cook, stirring occasionally, until lamb is cooked through, about 4 minutes. Stir in the Worcestershire sauce and vegetables.
- Add the broth and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally until most of the liquid has evaporated. Remove the pan from the heat and set aside.
- Grease a 10-ounce ramekin with butter or cooking oil spray. Add the beef mixture to the ramekin.
- Top with the mashed potatoes and add 1 tablespoon of grated Parmesan cheese, if using. Bake for 20 minutes.
- Remove from the oven and enjoy immediately.
Notes
- Flexible Meat Options: While traditional Shepherd’s Pie uses ground lamb, feel free to substitute with ground beef for a different yet delicious twist.
- Cheese Topping Variations: Enhance the flavor by sprinkling a tablespoon or two of grated Parmesan or shredded cheddar cheese over the pie before baking. This adds a deliciously cheesy crust to the dish.
- Mashed Potato Convenience: Don’t hesitate to use leftover mashed potatoes or even instant mashed potatoes for convenience and time-saving without compromising on taste.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this using ground beef, and baked it in my small air fryer for 15 minutes @ 300. It was delicious, and a wonderful alternative to heating up the oven (and the house) on a summer evening. I ate it with warm homemade bread. Perfect!
I love shepards pie! I have to admit though, I cheat, lol. I use canned mixed veggies and instant potatoes. I also put cheddar cheese under the potatoes, this helps speed up the melting process and I really only need to slightly brown my potatoes. Comes out perfectly for two meals. Thanks!
Made this recipe today and it was delicious. Substituted instant mashed potatoes as I didn’t have any regular potatoes on hand.
Joanie I made this for dinner. I used Ground Sirloin and traded out White potato for Sweet Potato. It turned out fantastic! Definitely a keeper. No Left overs! Perfect portion.
c
I’m so glad you enjoyed it!
Joanie I made this tonight for dinner. I used ground sirloin and traded out
Made this for dinner tonight. I must not have let my sauce cook down enough because my casserole was soupy. Still delicious tho!
I am interested to know if you could use chunks of beef, like you use for beef stew could be used. And if so, how would the cooking time or other ingredients be affected.
I have not tested this recipe using cubes of beef so I don’t know how long you will have to cook it and what ingredients will be affected.
Doubled! Cook once eat twice. Good recipe!
Terrific recipe.
Step 7 above says bake for:20 munutes, however above here you say bake time is 50 minutes. Would you please clarify? Thinking thatg in such a small ramekin.
Thanks
Hi Susan, I counted the cooking time of the mashed potatoes and the cooking time of the stew into the total cooking time. The shepherd’s pie bakes for 20 minutes. 50 minutes is the total cooking time