It has become my tradition to make something lamb and lion themed to celebrate the arrival of March. This year when I happened upon these very cute Mini Sheep Shepherd’s Pies from Kitchen Fun with My Three Sons, I knew what I was going to make this year. I was inspired to make my own version of potatoes (white and sweet), vegetables, and cheese to make this cute lamb and lion dinner.

I was so pleased with the taste and look of these vegetarian – potato, cheese, and vegetable lion and lambs. You can make them as a side dish, bake in silicon cups and send for lunch, or make a meal out of them. I received many complements at dinner.

Lion & Lamb: Fill 8 oz ramekins with thawed frozen mixed vegetables. Add 1 oz of shredded sharp cheddar cheese to each ramekin.

Lion: Baked sweet potatoes  – mashed, eyes (lima beans), nose (black bean), whiskers (thin slices of celery), mouth (black olive – sliced, then cut in half)

Carefully spread mashed sweet potato over vegetable and cheese mixture. Use a pastry bag with a large star tip to pipe the mane on the lion. Decorate lion face.

Bake in oven at 350 until heated through and not too brown (20 to 30 minutes).

Lamb: Mashed white potato, head (black olive), ears and hooves (black olives)

Use pastry bag and large star tip to pipe little stars to cover vegetable and cheese mixture. Decorate lamb face.

Bake in oven at 350 until heated through and not too brown (20 to 30 minutes).

Note: If you bake the lambs with the black bean decorations, the black beans will most likely burst open a little. I tried putting the beans on before and after baking. If you put them on after, the decorations will sit on top of the crust and may move a little.

Since I wanted natural sunlight to photograph these and I was not going to be home just before dinner, I made these in advance. I microwaved them to heat up just before eating. It made for a delicious and cute make ahead dinner.

If you make your own version of these, I would love to see them!