Shepherd's pie meets puff pastry in the ultimate individual comfort food. Savory ground lamb, vegetables, and gravy nestled in flaky pastry cups, topped with creamy garlic mashed potatoes and baked until golden. These mini pies are perfect for parties, game day, or any time you want handheld comfort food that looks impressive but comes together easily on the Kamado Joe.
Ingredients
Instructions
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01
Set up your Kamado Joe for indirect heat using heat deflectors. Preheat to 375°F and let it stabilize for 10-15 minutes.
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02
Heat a large skillet over medium-high heat with a drizzle of olive oil.
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03
Add diced onions, carrots, and mushrooms. Sauté for 5-7 minutes until softened and starting to brown.
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04
Add ground lamb (or beef) and cook until browned, breaking it up with a spoon as it cooks (about 5-7 minutes).
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05
Stir in minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
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06
Pour in red wine and let it simmer for 2-3 minutes to reduce slightly.
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07
Add beef broth, Worcestershire sauce, beef seasoning, garlic herb rub, and brown gravy mix. Stir to combine.
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08
Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the mixture thickens. Stir in frozen peas during the last 2 minutes of cooking.
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09
Remove from heat and let cool slightly while you prepare the potatoes.
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10
Place peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
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11
Drain the potatoes and return them to the pot. Add butter, heavy cream, chopped garlic, and whisked egg. Mash until smooth and creamy.
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12
Stir in grated cheddar cheese, salt, pepper, and nutmeg. Mix until cheese is melted and incorporated.
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13
Set aside while you assemble the pastries.
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14
Roll out thawed puff pastry sheets on a lightly floured surface. Using a 4-5 inch cookie cutter, cut circles from the pastry. You should get about 6 circles per sheet (12 total from both sheets). Reroll scraps if needed to get all 12 circles.
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15
Spray a standard 12-cup muffin tin with olive oil spray. Gently press each puff pastry circle into a muffin cup, pressing down in the center and up the sides. The pastry should come up about ¾ of the way up the sides of each cup.
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16
Spoon the meat filling into each pastry cup, filling about ¾ full. Don't overfill or the potatoes won't fit on top.
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17
Top each with a scoop of mashed potatoes. Use an ice cream scoop for uniform portions and easy placement. Gently spread or swirl the potatoes to cover the meat filling completely.
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18
Place the filled muffin tin on the Kamado Joe (or in your oven) at 375°F. Bake for 25-30 minutes until the puff pastry is golden brown and the potato tops are lightly browned.
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19
Remove the muffin tin from the grill and let the mini pies cool in the tin for 5-10 minutes. This makes them easier to remove. Run a butter knife around the edges of each pie and gently lift out with a spoon or offset spatula. Serve hot with a cold Guinness or your favorite beer. Cheers!
