Mini shepherd’s pies

  • Dairy, peanut, soy, gluten and wheat substitutes are available – see below.

45 minutes
serves 6

2 medium-sized sweet potatoes, peeled and cubed

1/4 cup milk

1 cup all-purpose flour

1 cup wholewheat flour

1/2 tsp salt

2/3 cup coconut oil, soft but not melted

5 tbsp cold water

450 g ground beef

1/3 cup chopped red onion

1/2 tsp salt

1 tbsp mild chutney

2 tsp Worcestershire sauce

1/3 cup frozen green peas

1/3 cup chopped carrot

1/3 cup sliced white mushrooms

  1. Preheat the oven to 180°C.
  2. Add the potato to a pot of boiling water and cook for 10—15 minutes, until tender. Drain and mash with the milk, then set aside.
  3. Using a pastry blender or food processor, combine the flours, salt and coconut oil. The coconut oil should be soft, but not melted. Add 1 tbsp at a time of cold water until the pie crust comes together.
  4. Lightly grease a muffin tin. Make 12 dough balls, then roll out each one and press into a well of the muffin tin.
  5. Place a large skillet over medium heat and add the ground beef. Using a wooden spoon, break the meat into little pieces. Add the onion and salt, then cook for a further 3 minutes.
  6. Add the chutney, Worcestershire sauce, peas, carrot and mushroom. Stir and allow to cook until the beef is cooked through.
  7. Distribute the meat filling among the pie shells, then top with the mashed potato.
  8. Bake for 15—20 minutes. Leave to cool for 5 minutes in the muffin tin before removing to serve.

Note:

The pies won’t rise, so you can pile them up. They may actually sink a little while baking.

This is an old family favourite, and the dairy can be substituted with coconut or rice milk and the flour with gluten-free flour. Worcestershire sauce may contain soy, peanut, wheat or gluten. (A soya-free version is available at most health shops.)