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Mini Shepherd's Pies

January/February 2008

Your rating: None Average: 3.9 (135 votes)

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.



READER'S COMMENT:
"Has anyone tried this with a meat subsitute? I often make a Shepherd's Pie as an alternative for vegetarian family members on Thanksgiving, but those I have tried are very time-consuming for a busy cooking day. "
Mini Shepherd's Pies

20 Reviews for Mini Shepherd's Pies

09/28/2010
Anonymous

Has anyone made this as 1 large casserole instead of the ramekins? And if so, how long did you bake it?

Comments (1)

6 comments

 
ginnm wrote 3 years 32 weeks ago

Hello! I made this tonight in a glass pie dish instead of individually. I just broiled at 400 (on the bottom rack) for about 15-20 minutes. Delish!

07/17/2010
Anonymous

I substituted ground chicken for the beef and added 1/4 cup frozen peas and 1/4 cup frozen cut waxed green beans before thickening the gravy. I also substituted mashed sweet potato for the squash (2 medium sized for 4 servings). Turned out wonderful and filling.

Comments
01/26/2010

I made this, with a couple of substitutions. I used mashed boiled potatoes (nothing else but what recipe called for) and I used a little more onion. I was worried at my husband's response to a "healthier" option, but he really liked it! Good enough to go back for seconds!!!

Thanks!!

Comments
01/19/2010
Anonymous

I made this recently and loved it. I didn't have frozen squash so I tried canned pumpkin on top - delicious and filling. It reheats well in the microwave so it's a good choice to take for lunch.

Comments
09/22/2009
Anonymous

I made this last winter and I cannot wait for it to get cool outside so I can make again. Loved it.

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