Description
Individual shepherd’s pies baked as pot pies topped with crispy bacon. This hearty and comforting meal combines savory lamb mince with vegetables, all covered with creamy mashed potatoes and a crispy bacon topping, perfect for family dinners or make-ahead portions.
Ingredients
Filling
- 500 g lamb mince
- 1 onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup beef stock
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
Topping
- 3 cups mashed potato
- 6 bacon rashers, cooked until crispy and crumbled
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking the pot pies.
- Brown Lamb: In a pan over medium heat, brown the lamb mince until it’s fully cooked and starting to brown.
- Sauté Vegetables: Add the finely chopped onion, diced carrots, and minced garlic to the pan with the lamb. Cook until the vegetables are softened and fragrant.
- Add Flavors: Stir in the tomato paste, Worcestershire sauce, and beef stock. Season with salt and black pepper to taste.
- Simmer Filling: Let the mixture simmer gently for about 10 minutes until the sauce slightly thickens to a stew-like consistency.
- Assemble in Ramekins: Spoon the hot lamb and vegetable mixture into individual oven-safe ramekins, distributing evenly.
- Add Toppings: Top each ramekin with a generous layer of mashed potato, spreading it evenly. Sprinkle the crumbled crispy bacon over the mashed potato.
- Bake: Place the ramekins in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the filling is bubbling.
Notes
- Beef mince can be used as a substitute for lamb for a different flavor or dietary preference.
- This dish can be fully assembled ahead of time and baked fresh when you’re ready to serve.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
