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Shepherd’s Pie

Prep Time: 45 Minutes

Total time: 1 Hour 30 Minutes

Servings: 10 individual mini pies

Carrots, onions, garlic, celery, leeks, ground beef, lentils, corn, and peas baked with herbs and spices and topped with mashed potatoes.

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    1 ½ lb (750 g) Russet potatoes, peeled and boiled until very tender

    ¼ cup (60 mL) skim milk

    2 each, egg yolks

    4 oz (125 g) unsalted butter

    1 tsp (5 mL) salt

    1 Tbsp (15 mL) canola oil

    1 cup (250 mL) onion, minced

    1 cup (250 mL) carrots, diced small

    ⅓ cup (75 mL) garlic, minced

    1 cup (250 mL) celery, diced small

    1 cup (250 mL) leeks, diced small

    1 lb (500 g) ground beef or lamb

    ½ lb (250 g) split red lentils

    3 Tbsp (45 mL) all-purpose flour

    1 Tbsp (15 mL) tomato paste

    1 tsp (5 mL) Worchestershire sauce

    1 ½ cups (375 mL) chicken broth

    1 Tbsp (15 mL) fresh thyme, chopped

    ½ cup (125 mL) frozen corn kernels

    ½ cup (125 mL) frozen peas


  1. Preheat oven to 400°F (200°C). Prepare a sheet pan with parchment.
  2. Add potatoes to a ricer and process into a bowl with milk, egg yolks, butter, and salt. Fold ingredients together until smooth. Add to a piping bag and set aside.
  3. To prepare the filling, heat oil in a large rondeau over medium to high heat. Add onions and carrots, sautéing until onions are translucent, approximately 4 minutes. Add garlic, celery, and leeks, stir to combine and sweat for another 3 minutes. Add beef or lamb and lentils, cooking until the meat begins to brown. Sprinkle with flour and toss well to coat.
  4. Add tomato paste, Worcestershire sauce, broth, and thyme and stir to mix. Bring entire mix up to a boil, reduce to a simmer, cover and cook for 10 minutes.
  5. Add corn and peas.
  6. Divide filling mixture into 10 individual single serve baking dishes or large ramekins. Top each with piped potatoes and create a complete seal.
  7. Place ramekins onto prepared sheet tray. Bake for 25-30 minutes until potatoes start to brown and set. Remove and cool for 15 minutes prior to service. Serve warm.

Nutritional Information

  • Serving Size: 1 mini pie
  • Per serving:
  • Calories 430
  • Total Fat 22 g
  • Saturated Fat 10 g
  • Cholesterol 95 mg
  • Carbohydrates 37 g
  • Dietary Fibre 9 g
  • Sugar 4 g
  • Protein 17 g
  • Sodium 440 mg
  • Potassium 776 mg
  • Folate 38 mcg