Let’s be honest. Everything is just way damn cuter when it’s mini. Well, at least most things. So a little minute version of a Shepherd’s pie is just irresistible. Perfectly portioned sizes are ideal for parties or weeknight dinners alike. The addition of a golden crust is just ideal for adding that bit of crisp to an already savory meat filling. Mini pies also store well in the fridge and can most certainly be made ahead of time or even frozen. The recipe is just the same as their larger counterpart with the addition of the pastry.
RECIPE: Makes 24 mini pies
For the filling:
1 lb ground beef or lamb
1 cup onion
1 cup carrots
2 tablespoons butter
1 cup frozen English peas
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon parsley, finely chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh mint, finely chopped
1 teaspoon coarse salt & 1 teaspoon black pepper
1 tablespoon chili powder
1/2 cup ketchup
1/2 cup chili sauce
1 cup beef broth
2 tablespoons flour
pinch of brown sugar
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1 1/2 – 2 lb potatoes
2 tablespoons butter
1 tablespoon mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon creole mustard
1 tablespoon parsley or thyme
1 teaspoon garlic powder
3/4 cup grated Parmesan cheese
METHOD:
Filling:
1. Prepare the pastry crust and store in the refrigerator until ready to use. The recipe can be found here: Savory Herb Pie Crust. Preheat oven to 400 degrees.
2. Combine butter, onions, and carrots in a large saucepan over medium high heat. Cook until onions are translucent and carrots are beginning to get tender, about 5 minutes. Add ground beef and cook until browned, 5-7 minutes. Add in herbs, peas, Worcestershire sauce, and soy sauce. Give it a quick stir.
3. Add all remaining ingredients. Stir well to combine. Bring filling to a simmer and reduce heat to low. Simmer for 10 minutes or until the mixture thickens. Additional flour or broth can be added to adjust the consistency. Remove from heat. *To avoid lumps, dissolve the flour in the broth by adding one tablespoon at a time and stirring briskly. 
4. Roll the pastry dough on a floured surface and use a cookie cutter to achieve desired size. Grease a muffin tin and place the pastry crust into the tin. Form gently with your fingers to fit.
5. Spoon filling into each crust. Careful to leave room for potato topping. Use a fork to spread the mashed potatoes over the meat filling for each mini pie. Bake at 400 degrees for 20-25 minutes until bubbly and browned. Consider cooking on broil for the last couple of minutes to brown the potatoes adequately.
Potatoes:
1. Peel and quarter potatoes. Add to a large pot and cover with one inch of water. Add 2 teaspoons of salt. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender and easily pierced with a fork. About 20 minutes. Drain.
2. Transfer potatoes to a bowl and combine with all remaining ingredients. Use a potato masher or a fork to combine.
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