Mini Shepherd's Pies

Mini Shepherd's Pies

18 Reviews
From: EatingWell Magazine, January/February 2008

In EatingWell's take on Shepherd's Pie, we replace the potato topping with convenient, delicious frozen squash puree. And they're baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons extra-virgin olive oil
  • ½ cup chopped onion
  • 12 ounces 93%-lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup reduced-sodium beef broth
  • 6 ounces baby spinach, chopped
  • ¾ teaspoon salt, divided
  • ½ teaspoon garlic powder, divided
  • 2 12-ounce packages frozen winter squash puree, thawed
  • ⅓ cup finely shredded Parmesan cheese


  • Active

  • Ready In

  1. Position rack in upper third of oven; preheat broiler.
  2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, ¼ teaspoon salt and ¼ teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.
  3. Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining ½ teaspoon salt and ¼ teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about ½ cup of the squash. Place the ramekins on a baking sheet.
  4. Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.
  • Equipment: Four 10-ounce broiler-safe ramekins
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 mini pie
  • Per serving: 310 calories; 13 g fat(5 g sat); 5 g fiber; 20 g carbohydrates; 29 g protein; 93 mcg folate; 71 mg cholesterol; 7 g sugars; 0 g added sugars; 11,103 IU vitamin A; 19 mg vitamin C; 176 mg calcium; 4 mg iron; 786 mg sodium; 902 mg potassium
  • Nutrition Bonus: Vitamin A (222% daily value), Vitamin C (32% dv), Folate (23% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat, ½ fat

Reviews 18

June 08, 2017
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By: Alma Korenev
So I made my own purée. I used frozen butternut squash, baked it on olive oil and put it through the food processor. Added a bit of water, butter, salt, and garlic powder. I also baked as a whole pie because I didn't wanna buy ramekins. I thought it was okay. My husband liked it. I asked if he would eat it again and he said yes! Another recipe to go into rotation.
March 21, 2015
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By: EatingWell User
Everyone loved it I made this as one large casserole and it was delicious. The only think I changed was to add some worcestershire sauce to the meat because I found it to be a little bland. Pros: Healthy, easy Cons: Needed a little more flavor
June 02, 2013
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By: EatingWell User
Except that this recipe is not shepherd's pie - it is Cottage Pie. Shepherd's Pie (i.e. Sheep herder) is made with Lamb; Cottage Pie is made with Beef.
May 30, 2013
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By: HungryHawkeye
Delicious (and healthy) I love this recipe! I add quite a few more veggies to it which makes it a little healthier and stretches the meat farther. I add diced carrots, zucchini, and yellow squash plus some frozen peas. Sometimes will also add bell pepper if I have some on hand. I don't think broccoli or cauliflower would be as good in this but most other veggies that I have added worked well. Hope you enjoy! Pros: Tastes great and good portion control Cons: None
March 17, 2013
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By: EatingWell User
Very tasty I used less squash then the recipe called for; I didn't realize that after squeezing the water out there isn't that much squash left! But it worked out fine. Used Irish Dubliner Cheddar cheese instead of parmesan. The beef was this grass-fed from Australia. It tasted very good! Did have to buy ramekins for this but I loved that this recipe is easily portion controlled. I look forward to making this again!
November 11, 2012
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By: EatingWell User
Yum Good recipe, simple ingredients that are hearty and healthy. I used kale and butternut squash. Was tempted to add spices but decided against it to keep it a simple pie. Note, if you don't have lean meat on hand, wait to add your flour to the mixture until you can drain the fat from cooking the beef. Pros: simple quick easy to alter good for cold weather
March 06, 2012
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By: EatingWell User
Fast & Easy I used three micro sweet potatoes as the toping. Cooked in microwave as directed. Peeled, salted, mashed. Topped with the parmesean & broiled as directed Pros: Filling
January 25, 2012
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By: EatingWell User
Variations on a theme Here in England a Shepherd's Pie is always made with lamb (because a shepherd looks after sheep). If it is made with any other sort of meat (eg beef) or a meat substitute such as soya or lentils, it is called a Cottage Pie. Just so you know if you ever come to England! Pros: A good all-purpose recipe for a family favourite
December 29, 2011
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By: EatingWell User
Love this recipie Made this with sliced sweet potatoes on top and put Parmesan cheese under and over the sweet potato layer. I also added lots more dried garlic, and some dried shallots to the meat, as well as 2 cloves of garlic and some paprika to the spinach. It was for a large group so I doubled the recipe and putting the while thing in a 13 x9 glass pan. Everybody loved it so much I didn't have any leftovers. Pros: very tasty Cons: none
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