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Mini shepherd’s pies

1 Hour 20 Minutes

4 Servings

Mini shepherd’s pies

How to make

  • Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. 

  • Stir in the garlic, carrots, celery, pepper and cumin, then add the lamb. 

  • Brown the meat, tipping off any excess fat. 

  • Add the courgette and tomato purée, then fry for a few mins more. 

  • Pour in the stock, add the lentils and bring to a simmer. 

  • Cook for 40 mins, stirring from time to time. Heat the oven to 180C/fan 160C/gas 4. 

  • Boil the potatoes for 10-15 mins until tender. 

  • Drain, then mash with the butter and milk. 

  • Remove the lamb mixture from the heat and use a stick blender to purée. 

  • Stir as you purée, blending down the pieces of vegetables. 

  • Spoon into 8 largish individual ramekins. 

  • Top with the mash and grated cheese. 

  • The pie can now be chilled and frozen for up to a month. 

  • Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan or about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) 

  • Leave to stand for at least 10 mins before serving.

Ingredients