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one individual shepherd’s pie in a small ordinary baking dish with a rustic orange mashed sweet potato top, a spooned opening revealing shredded brown lamb, whole white beans and tiny carrot pieces in brown gravy, without garnish
Andre Lewis

Individual Lamb and White Bean Shepherd’s Pies

Braised lamb shreds give these little shepherd's pies a different texture from a mince filling, with white beans holding some of the savory cooking liquid underneath the sweet potato. Cook the lamb until a fork separates it easily before filling the dishes, since the final bake only heats and sets the assembled pies. The sweet potato topping should be thick enough to spread without running into the gravy. Portion everything into small freezer-safe baking dishes you can identify and reheat individually, or transfer the cooked pies into microwave-safe containers after chilling. A single pie still needs time to heat through its dense center, so trust the temperature there rather than the first bubbling edge.
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Prep Time 30 minutes
Cook Time 3 hours 25 minutes
Total Time 3 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless lamb shoulder trimmed and cut into 2-inch chunks
  • 1 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 2 medium leeks white and light-green parts sliced and washed
  • 2 medium carrots cut into 1/4-inch cubes
  • 2 tbsp all-purpose flour
  • 2 1/2 cups unsalted beef broth
  • 1 tsp dried thyme
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 2 1/2 lb sweet potatoes
  • 2 tbsp unsalted butter
  • 1/4 cup cultured buttermilk
  • 1 tbsp water per portion for reheating

Method
 

  1. Heat oven to 325°F. Season lamb with 1/2 teaspoon salt and pepper. Heat oil in a covered oven-safe pot and brown lamb in two batches for 3 minutes per side, then lift out.
  2. Soften leeks and carrots in the pot for 6 minutes. Stir in flour for 1 minute, gradually add broth while scraping the bottom and return lamb with thyme.
  3. Bring to a simmer, cover and braise in the oven for 2 to 2 1/2 hours until the lamb pulls apart easily. Meanwhile, prick sweet potatoes, place on a sheet pan and bake alongside the covered pot for 75 to 100 minutes until very soft.
  4. Lift lamb from the gravy and shred into short pieces, discarding any hard fat. Simmer the gravy uncovered on the stove for 5 to 10 minutes until thick, then fold in lamb and beans.
  5. Scoop sweet potato flesh from its skins and mash with butter, buttermilk and remaining salt. Raise oven to 400°F; divide filling among six 2-cup oven-safe dishes and spread equal amounts of mash over each.
  6. Bake for 20 minutes until the filling bubbles and reaches 165°F. Cool promptly in shallow dishes and refrigerate within 2 hours; once chilled, cover tightly and freeze in freezer-rated containers for up to 3 months.
  7. To reheat one frozen pie, use a microwave-safe container rather than frozen oven glass. Add its measured water down one side, cover loosely and microwave at 50 percent power for 5 minutes, then at full power in 1-minute intervals, rotating and checking several central spots, until all reach 165°F, usually another 3 to 5 minutes.
  8. Rest for 2 minutes and check the center once more before eating. Keep the topping over the filling during heating to hold in moisture.