My recipe for Single Serving Shepherds Pie is simple and easy to follow while keeping true to its Irish background… Delicious ground lamb, Dubliner Cheddar Mash, carrots, green peas and the perfect seasoning that makes a perfect comfort food for your family to enjoy.
Shepherd’s Pie is a type of savory pie with minced meat, and mashed potato on top – This is my original recipe that I used when we had little ones it can easily be scaled down to fit your needs. I now use a “Single” Pyrex dish method for servings since it’s just the two of us in the house.
Shepherd’s Pie is a fantastic simple supper to make for any day of the week or even for a ST. Patrick’s Day meal celebration with your favorite friends and family members.
Single Serving Shepherds Pie
- 3 pounds lean ground lamb, or beef
- Dubliner Mashed Potatoes, recipe below
- 3 carrots, sliced
- 1 onion, diced
- 1 cups green peas
- 1 cup Dubliner Cheese, grated
- 1/2 cup beef stock
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoon tomato paste
- Kosher salt
- freshly ground black pepper
Preheat oven at 375 degrees F.
Add butter and olive oil to a large skillet on medium heat, let olive oil heat up before adding vegetables. Saute onions, carrots, and garlic until tender for about 7 minutes. Season with kosher salt and fresh ground pepper to your own taste. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground lamb or beef and cook until it is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with kosher salt and fresh ground pepper, if needed.
Cook and simmer vegetables and ground meat for another 10 minutes, mix in peas at this time. Transfer mixture to an oven-proof baking single serve Pyrex dish and spread evenly. Add Dubliner cheese to top of meat. Place potato mash on top of ground meat mixture and spread out evenly, once the top surface has been covered.
Place the dish into the preheated 375 degree oven and cook until browned about 20 minutes.
Dubliner Mashed Potatoes
- 4 pounds of potatoes, peeled, quartered
- 4 tablespoons unsalted butter
- 1/4 cup of half and half
- 1 cup of grated Dubliner Cheese
- Kosher Salt
- freshly ground black pepper
Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.