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!
Mini Shepherd's Pies
From EatingWell: 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.
20 Reviews for Mini Shepherd's Pies
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!
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.
I used three micro sweet potatoes as the toping. Cooked in microwave as directed. Peeled, salted, mashed. Topped with the parmesean & broiled as directed
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!