individual shepherds pie recipe

It’s cold-weather season and this shepherd’s pie recipe is one of the best you can make when it comes to cold-weather comfort food! We’ve got a fluffy bed of easy-to-make mashed potatoes on top of a delicious mixture of tender carrots, celery, onions, and saucy beef.

As a bit of a surprise, I even added some red wine to the base of the pie instead of going with only the traditional broth. And that’s a win-win because, of course, you can enjoy the rest of that bottle you opened while you enjoy your shepherd’s pie!

shepherd's pie in individual dishes

To make this recipe even better, the shepherd’s pies are baked in individual dishes for a fun twist. If there’s one thing I know, it’s that people love personal-sized foods (perhaps now more than ever!) Personal pizzas, personal pot pies, and now: personal shepherd’s pie!

individual shepherd's pies in dishes

Make this on a cold winter’s evening, cozy up inside, and enjoy some of the best comfort food the season has to offer. Scroll on for the complete recipe.

Did you try this shepherd’s pie recipe? Show us yours on Instagram @Lulus using #lovelulus–and shop more comfy essentials from our Cozy Winter shop!

This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.

  • PREP TIME: 61 MINS
  • SERVES: 4
  • shepherds pie recipe
  • individual shepherd's pie

Ingredients

  • 2lbs golden or russet potatoes, peeled and chopped
  • 4 Tbsp salted butter
  • ⅓ cup milk
  • Salt + pepper
  • 1-2 Tbsp olive oil
  • ½ a large yellow onion, diced
  • 4 large carrots, chopped small
  • 2 stalks celery, diced
  • 2 large cloves garlic, minced
  • 1 lb ground beef
  • 2 Tbsp all-purpose flour
  • ½ cup red wine
  • ½ cup broth
  • 2 tsp dried thyme
  • 1 tsp rosemary
  • Salt + pepper
  • ¾ cup canned or frozen peas

Directions

Make the Mashed Potatoes:

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and cook for about 15 minutes, until fork-tender.
  • Reserve ½ cup of the cooking water, and drain the potatoes.
  • Return them to the pot, and mash them with the butter, milk, and salt and pepper to taste. Add a little of the reserved cooking water if they’re not quite creamy enough.
  • Set aside.

Make the Filling:

  • Heat the olive oil in a large nonstick pan over medium heat.
  • Add the onion, celery, and carrot, and a shake of salt and pepper, and saute for 5-6 minutes.
  • Add the garlic and cook 30 seconds more.
  • Add the ground beef, and cook until no longer pink, breaking it up with your spoon or spatula as it cooks. Taste and add more salt and pepper if desired.
  • Add the flour and cook for 1 minute, stirring well, to get the raw flour taste out.
  • Add the red wine, broth, thyme, rosemary. Stir, and adjust seasonings to taste.
  • Bring this mixture to a boil, then reduce the heat to low. Cover and let simmer for 10 minutes. The veggies should be tender and the mixture should be saucy.
  • Stir in the peas last and preheat the oven to 375 degrees F.

Assemble:

  • Divide the filling mixture between 4 oven-safe individual baking dishes or ramekins that have been sprayed with a little nonstick spray.
  • Top with the mashed potatoes, and bake for about 15 minutes, or until the potatoes are a bit browned.

Serve and Store:

  • Enjoy right away! Store any leftovers in the fridge for a few days and reheat as needed.