Mini Shepherd Pies make handy individual eating, especially if frozen. This recipe makes use of New Zealand lamb mince which is good but also uses baked beans which we’re not sure about. Mind you, it does make the mince go further and you can’t ignore anything that cuts costs now can you?

Preparation time: 20 minutes Cooking time: 1 hour Serves: 2


· 225g/8oz New Zealand Lamb mince

· 1 small onion, chopped

· 200g can tomatoes

· 5ml/1tsp tomato puree

· 1 clove garlic crushed

· 5ml/1tspdried mixed herbs

· 220g can baked beans

· 225g/8oz potatoes, roughly chopped

· 175-225g/6-8oz parsnips, roughly chopped

· 60ml/4tbsp butter

· salt and freshly ground pepper

Pre heat oven to 190°C/375°F/Gas Mark 5
Dry fry the mince and onion until brown. Add in the canned tomatoes, tomato puree, garlic and mixed herbs and bring the mixture to the boil. Season well, reduce the heat and simmer the meat for 30 minutes, stirring occasionally until cooked. Stir in the baked beans and divide the base between two individual pie dishes.
Meanwhile cook the potatoes and parsnips together in boiling salted water for 20 -30 minutes until soft and then drain. Mash them until smooth, stir in the butter, check for seasoning then spread the mixture on top of the pies. Sprinkle with sesame seeds (or as an alternative kettle chips) then bake for 15 – 20 minutes until golden brown and heated through.
Frozen mince can be dry fried from frozen