The image below is a recipe card. Click on it to enlarge, save, or print it.
In my research to create this recipe, I discovered that calling this just "Shepard's Pie: could lead to some controversy. Apparently, it needs to be made out of lamb in order to be a "proper" shepherd's pie. When you use ground beef it becomes merely a "cottage pie".
I'm sorry to break it to all of the Brit's out there, but I've always thought that Shepherd's pie involved ground beef. Indeed, it seems that the Americanized shepherd's pie can use either. So, for that everyone knows what I'm talking about, I used both titles.
As I've mentioned before, as a single guy I don't need to cook food in large quantities. Unfortunately, it seems that most recipes out there are aimed at families. So, whenever I get my hands on a recipe I like, I try to repurpose it so that it can be made for 1-2 people. While this recipe serves 8, you can freeze the unused filling or even the uncooked pies if you opt to make them with the crust.
Whenever I make these I make them without the crust because I am ostensibly trying to eat healthily and lose weight. If you are planning to freeze these you should add the crust so that you don't have to freeze one of your ramekins.
You could also make these in muffin tins so that you can spread them out over the week or even serve them as a unique snack or appetizer at a dinner party. You just need to line the muffin tins with crescent roll dough and keep going until you're out of filling.