Shepard’s Pie Tart

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Shepard’s Pie Tart

I get this question a lot! What is the difference between Cottage Pie and Sheppard’s pie. My kids call them both a Sheppard’s pie because if I ever mentioned the word ground lamb they would not eat a bite! Sheppard’s pie is always safe! However the technical difference between the two are: A cottage pie is prepared with beef while Sheppard’s pie is prepared with lamb. I like to combine lamb and beef and call is a Sheppard’s pie. Just makes it easier for my family… Either way the remaining ingredients are the same (mashed potatoes and vegetables).

I decided to make these little Shepard’s pie tarts and even prepared a quick pan gravy! What I love about these is I froze the rest in individual packages to enjoy whenever!

Now for the tart! I used a gluten free mix from my friends at Moon Rabbit Foods. You can use the premade pie crust at your local grocery store of make your own. Any way you prepare these yummy tarts they are a perfect anytime meal with a pan gravy and a side salad.

I am using 1/2 beef and 1/2 lamb you can use 1 pound of ground beef or 1 pound ground turkey (recommend thighs).



  • 3 large russet potatoes (about 1 1/2 pounds)
  • Sea salt
  • Freshly ground pepper
  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1/2 pound ground lamb
  • 2 teaspoon gravy master (optional)
  • 1 onion chopped
  • 1 garlic clove, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 6 tablespoons unsalted butter
  • 1/2 cup frozen peas
  • 1/2 cup beef broth
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 3 tablespoon cold water
  • 1-2 large eggs, whisked


  1. Make your pie dough and keep in the refrigerator stored with clear wrap until mixture is prepared.

    Peel and quarter potatoes, boil in salted water (2 tablespoons) until tender (about 20 minutes). Drain and cover with a clean towel.

  2. While the potatoes are cooking, heat a large sauté pan over medium heat. Add in olive oil then beef and lamb. Use a wooden spoon to break apart meat while cooking until brown.

  3. About 10 minutes. Drain Fat and add meat back into the pan. add in gravy master, onion and garlic. Saute for 5 minutes.

  4. Add in 1 teaspoon sea salt and 3/4 teaspoon freshly ground pepper, parsley, oregano, 4 tablespoons butter and potatoes. Mash potatoes into the meat mixture using a potato masher or a fork.

  5. Take mixture and place in a large bowl. Add peas and combine then taste for any additional seasonings.

  6. To Prepare the Tarts:

    Preheat oven to 400 degrees F and take a large baking sheet and line with parchment.

  7. Roll out your prepared dough onto a floured surface. Roll into a large circle then use a 3 inch or 4 inch cookie cutter (depending on the size you desire.

  8. You should get about 12-13 circles. Have your whisked egg and a pastry brush next to you.

  9. Brush the egg mixture around the circle edges. Add a heaping tablespoon or more of the meat mixture in the center of your circle and fold the dough over to create a 1/2 moon.

  10. Lightly press a fork around the edges to seal. Place on baking sheet and brush edges with egg wash.

  11. Continue until all tarts are prepared. Bake for 15 minutes.

  12. Using the same sauté pan heat over a medium high heat. Melt remaining 2 tablespoons of butter add in beef broth, parsley, oregano, parsley, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper. 

  13. Whisk to combine. In a small bowl combine cornstarch and water then mix with a fork. Pour into pan and reduce to simmer until thickened.

  14. When ready to serve drizzle pan gravy over each tart then enjoy!


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