Mini Shepherds Pot Pie ……

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Serve Something Unforgettable this holiday season !!!

This version of shepherd’s pie is a layered with minced lamb , peas, and onion and It’s topped with mashed potatoes and baked until golden brown . It can be on the table, piping hot and delicious, in less than an hour and can be served as holiday party finger .

Mini Shepherds Pot Pie …

Makes around 15

PHYLLO TARTLET SHELLS:

Thaw one roll of fillo dough, following thawing instructions on package.

Preheat oven to 325ºF.

Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.

Lightly coat tartlet pan with cooking spray.

Place one sheet of fillo on a cutting board and lightly coat with cooking spray. Layer and repeat with 4 more sheets.

A general guide is to cut the fillo about 1″ larger than the tart pan, so that the fillo circle is large enough to go completely up the sides of the pan.

Place layered circles in the sprayed pan. Carefully push fillo into the pan, pressing firmly against the bottom and sides.

Reroll unused fillo sheets and follow storing instructions on package.

Bake empty shells about 8-10 minutes or until fillo is golden brown. Cool 5 minutes. Remove and fill.

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You can use a cupcake tin for the phyllo. Spray the tin with non stick spray. bake at 325 degrees for 10-15 minutes or until light brown .

Depending on the size you want, you can also turn the muffin tin upside down, butter the cups and place the circle over that. It’s a good size if you use mini muffin tins, easier to butter, and removal is really easy.

MASHED POTATOES

INGREDIENTS:

1 peeled medium russet potato
2 peeled and garlic cloves
1/2 teaspoon salt
2 tabs butter at room temperature
Dash of salt and pepper

DIRECTIONS:

In a medium saucepan, place potato and enough water to cover. Add garlic along with potatoes . Cook over medium heat for 15 minutes or until potatoes are fork tender. Drain water, saving 2 tablespoons of liquid. In a food processor or with the help of a potato masher , mash potato and garlic. Now mix the butter & Add reserved water and mash until smooth and creamy. Season with salt and pepper.

FOR THE MINCE

2 tbsp cooking oil
500 grams ground lamb OR ANY meat of your choice .
A handful of green peas , optional
1 onion, chopped
1 tbs ginger garlic paste
Red chili powder as per taste
1 tsp coriander powder
1/2 tsp cumin powder
Salt as per taste

DIRECTION :

Heat a pan over medium high heat. Add oil to the pan along with chopped onion & sauté till the onions turn translucent ,approx 5 mins . Add the ginger & garlic and sauté for another 2 to 3 mins . Add the minced meat , cook on high without lid for 4-5 mins until mince turns brown Stirring in between.
Add the red chili powder, coriander powder, cumin powder, mix well.Season meat with salt .
Add a 1 cup of water and cook the mince till almost done . Now add green peas and cook till al the water evaporates and mince is fully cooked .
Bring the mince to room temperature .

TO ASSEMBLE :

Spoon 1 rounded teaspoon of fillling into each Fillo Shell. Top with mashed potato .
Bake in preheated 350°F oven for 8-10 minutes or until golden brown.

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19 comments

  1. These look picture PERFECT, I loveee shephard’s pie!!! WOW. Thank you so much for sharing, I am very tempted to try this! I think I just might have to 🙂

  2. I haven’t had shepherds pie in so long! And these are absolutely perfect for dinner parties! I’m going to be bookmarking this tip for sure especially since it’ll help with portion controlling during he holiday season heheh.

  3. I love finger foods and this looks so perfect! You make a very comforting dish look so sophisticated and very delicious 🙂

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