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Mini shepherd’s pies

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Shepherd´s pies are a family favourite in most households, and usually, they are one of the foods that kids will eat without complaints. But what do you do when your little ones have allergies or are allergic to some of the ingredients that you typically find within a traditional shepherd´s pie recipe? To help you we have yet another great recipe from the book Allergy Sense for Families: A Practical Guide (RRP £11.99). Take a look at the mini shepherd’s pies recipe that has been adapted to help families of kids with allergies.

Mini shepherd's pies

Mini shepherd’s pie recipe

This mini shepherd’s pies recipe is one that is sure to please even the fussiest eaters in your family. The best thing about it is that is adapted for allergy sufferers and kids don’t have to miss out on eating a hearty, home-cooked meal.

Mini shepherd's pies recipe

Cooking time: 45 minutes Yield: serves 6

Let’s take a look at the Shepherd’s pies recipe. But first, here are the ingredients you will need.

Ingredients

  • 2 sweet potatoes (medium sized is perfect, peel and cube them),
  • 60ml/2fl oz/1/4 cup milk (can be substituted with coconut or rice milk),
  • 130g/41⁄2oz/1 cup plain (all-purpose) flour (can be substituted with gluten-free flour),
  • 130g/41⁄2oz/1 cup wholemeal (whole wheat) flour (can be substituted with gluten-free flour),
  • 1/2 tsp salt,
  • 140g/5oz/2⁄3 cup coconut oil,
  • 5 tbsp cold water,
  • 450g/1lb/2 cups of mince,
  • 40g/11⁄2oz/1⁄3 cup chopped red onion,
  • 1/2 tsp salt,
  • 1 tbsp mild chutney,
  • 2 tsp Worcestershire sauce (on occassion it may contain soya, but there is a soya-free version that is normally available and health food stores; be aware that soya can also sometimes contain peanut, wheat, or gluten),
  • 40g/11⁄2oz/1⁄3 cup peas (frozen),
  • 40g/11⁄2oz/1⁄3 cup carrot (chopped), and
  • 25g/1oz/1⁄3 cup sliced white mushroom.

Directions

  • Before you begin preheat your oven to 160°C fan/180°C/350°F/ or gas mark 4,
  • Bring a big pan to a boil, add the potatoes, and cook them for about 10-15 minutes until they are soft,
  • Then drain the potatoes, mash them with milk, and set them aside for later,
  • Combine salt, both types of flour, coconut oil all in a food processor or a pastry blender. Remember that the coconut oil should be soft but doesn’t need to be melted. Add water 1tbsp at a time until the dough comes together,
  • Grease a muffin pan,
  • When your dough is done shape it into 12 balls,
  • Once you have your dough balls roll out each one and press them into the pan,
  • To cook your beef, bring a pan to medium heat and add your beef, then add onion and salt,
  • Once your beef looks cooked add the chutney, Worcestershire sauce, peas, carrots and mushrooms,
  • Stir and allow to cook until the beef is cooked through,
  • Add the beef into the pastry cases and then top with the mashed potates, and,
  • Bake in the oven for 15–20 minutes.

Leave to cool for 5 minutes in the muffin pan before serving.

We have also created a recipe card so you can print it out and have easy access to the recipe.

Yield: 6

Mini shepherd's pies

Mini shepherd's pies
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 50 minutes

Ingredients

  • 2 sweet potatoes (medium sized is perfect, peel and cube them),
  • 60ml/2fl oz/1/4 cup milk (can be substituted with coconut or rice milk),
  • 130g/41⁄2oz/1 cup plain (all-purpose) flour (can be substituted with gluten-free flour),
  • 130g/41⁄2oz/1 cup wholemeal (whole wheat) flour (can be substituted with gluten-free flour),
  • 1/2 tsp salt,
  • 140g/5oz/2⁄3 cup coconut oil,
  • 5 tbsp cold water,
  • 450g/1lb/2 cups of mince,
  • 40g/11⁄2oz/1⁄3 cup chopped red onion,
  • 1/2 tsp salt,
  • 1 tbsp mild chutney,
  • 2 tsp Worcestershire sauce (Can contain soya - check your labels for other allergens),
  • 40g/11⁄2oz/1⁄3 cup peas (frozen),
  • 40g/11⁄2oz/1⁄3 cup carrot (chopped), and
  • 25g/1oz/1⁄3 cup sliced white mushroom.

Instructions

    1. Before you begin preheat your oven to 160°C fan/180°C/350°F/ or gas mark 4,
    2. Bring a big pan to a boil, add the potatoes, and cook them for about 10-15 minutes until they are soft,
    3. Then drain the potatoes, mash them with milk, and set them aside for later,
    4. Combine salt, both types of flour, coconut oil all in a food processor or a pastry blender. Remember that the coconut oil should be soft but doesn't need to be melted. Add water 1tbsp at a time until the dough comes together,
    5. Grease a muffin pan,
    6. When your dough is done shape it into 12 balls,
    7. Once you have your dough balls roll out each one and press them into the pan,
    8. To cook your beef, bring a pan to medium heat and add your beef, then add onion and salt,
    9. Once your beef looks cooked add the chutney, Worcestershire sauce, peas, carrots and mushrooms,
    10. Stir and allow to cook until the beef is cooked through,
    11. Add the beef into the pastry cases and then top with the mashed potates, and,
    12. Bake in the oven for 15–20 minutes.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Extract from Allergy Sense: For families: a practical guide by Kath Megaw, Dr Sarah Karabus & Meg Faure, published by Pavilion Books. Image credit to Craig Fraser.

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    Helen
    Family Mini shepherd's pies

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