Individual Chicken-Tomato Shepherd’s Pies


I’ve had this recipe forever, though I think I’ve only made it a couple of times. Probably because we don’t often have leftover mashed potatoes and cooking potatoes to mash for the top of a casserole just seems like too much work. (Update: I now often make these with just cheese and skip the potatoes when I don’t have them because the filling is so good!)

Then I had the idea to make them in ramekins when I did have some leftover mashed potatoes recently, and I gotta tell you- I’ll be making these a lot more often. And making the filling with tomato sauce amps up the flavor, too- it’s different than other “pot pie” recipes I’ve tried. And in a good way.

What is it about ramekins that elevate a normal “casserole” to new heights? The presentation is SO much nicer than a spoonfull of glop, and they actually seem to taste better- I think because the topping doesn’t get lost in the filling during baking or serving.

Whatever the reason, I can see a lot of “ramekin meals” on the horizon, as this would be wonderful with leftover beef, pork, or sausage, too. I should probably serve my Individual Berry Crisps for dessert and make it a slam dunk.

Or do you think that’d be too much ramekin love?



Individual Chicken-Tomato Shepherd’s Pie

(or Beef-Tomato, Pork-Tomato, Sausage-Tomato…you get the idea, it’s adaptable)

  • 1 onion, chopped
  • 1 Tb. butter or olive oil
  • 2 c. diced cooked chicken or other meat (can use uncooked- just cook it until done with the onions)
  • 2 c. green beans, thawed if using frozen
  • 1 c. tomato sauce (8-oz. can)
  • 1 Tb. Worcestershire sauce or soy sauce
  • 1 tsp. chili powder
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. red pepper flakes (optional)
  • 2-3 c. mashed potatoes
  • Grated cheddar cheese for topping
  1. Preheat oven to 350 degrees.
  2. Heat butter or oil in a large frying pan, add onions and saute for a few minutes (if using uncooked meat, add also and cook until done).
  3. Add the remaining ingredients, except mashed potatoes, and mix well. Bring to a boil.
  4. Meanwhile, grease six 8-oz (1 cup) ramekins with oil or butter. If mashed potatoes are leftover, warm slightly (stovetop or microwave), adding more milk if needed.
  5. Fill each ramekin 3/4 full with the filling and top with 1/3-1/2 cup of the potatoes. Top with about a tablespoon of grated cheese and transfer the ramekins to a cookie sheet before placing in the heated oven.
  6. Bake for 30-40 minutes, until the top is browned and the sides are bubbling.
  7. Let sit about 10 minutes before serving to cool a bit.

Serves 6



  1. says

    Wow, these look yummy! I think it sends them over the top because it’s all yours. No one else gets to eat your individual serving!!!!! Mine all Mine!!! I’ll have to put this on my menu plan next week. Thanks for the recipe.

    • Jami @ An Oregon Cottage says

      Well, I did do a search and it seems that the consensus is a pie with a mashed potato topping is Shepherd’s Pie (or Cottage, but that’s not used much here in the Western U.S.).

      I didn’t want to give the impression of a pot pie with a regular crust on it – besides, the term pot pie always reminds me of those disgusting frozen ones I grew up eating. :-)

      Though I love the image of herding chickens…which if course can sometime happen if they end up someplace they’re not supposed to be! :-)

    • Jami @ An Oregon Cottage says

      Yep, but people in my part of the world don’t know what a “cottage pie” is, but most think of Shepherd’s Pie as one with a potato topping. :-)

  2. Thoughts for the day says

    Might have to try that sometime. Looking for good recipes all the time so thank you for your list … keep sending them out.

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