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Mini Shepherd’s Pie Bites

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Bite-sized shepherd’s pie packed with rich flavors, creamy mashed potatoes, and a crispy phyllo shell.

Ingredients

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  • 1 tablespoon olive oil
  • 1/2 pound ground lamb
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1/2 cup frozen peas
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups peeled and chopped potatoes
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1/4 cup shredded cheddar cheese
  • 12 each mini phyllo shells

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
  2. Place the chopped potatoes in a pot, cover with water, and bring to a boil. Cook until tender, about 10 minutes.
  3. Drain the potatoes and mash them with butter, milk, salt, and pepper until smooth.
  4. Heat olive oil in a skillet over medium heat. Add the ground lamb and cook until browned, breaking it up with a spoon.
  5. Stir in the diced onion and carrot. Cook until tender, about 5 minutes.
  6. Add minced garlic, tomato paste, Worcestershire sauce, and rosemary; cook for another 2 minutes.
  7. Incorporate frozen peas and cook for an additional minute. Adjust seasoning with salt and pepper.
  8. Place the mini phyllo shells on the baking sheet. Spoon the meat mixture into each shell, about three-quarters full.
  9. Top each shell with a dollop of mashed potatoes, ensuring each one is well-covered.
  10. Sprinkle shredded cheddar cheese over the mashed potatoes.
  11. Bake in the oven for 10–12 minutes until the cheese is melted and tops are lightly golden.
  12. Remove from the oven and let cool for 2 minutes before serving.

Notes

These bites are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. They also freeze well for up to a month.

Nutrition

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