Mini shepherd’s pies
- Dairy, peanut, soy, gluten and wheat substitutes are available – see below.
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
- Preheat the oven to 180°C.
- 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.
- 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.
- Lightly grease a muffin tin. Make 12 dough balls, then roll out each one and press into a well of the muffin tin.
- 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.
- Add the chutney, Worcestershire sauce, peas, carrot and mushroom. Stir and allow to cook until the beef is cooked through.
- Distribute the meat filling among the pie shells, then top with the mashed potato.
- Bake for 15—20 minutes. Leave to cool for 5 minutes in the muffin tin before removing to serve.
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.)