I'm Biggie: avid cook, speedy lunch packer, mom in San Francisco, & former expat fluent in Japanese. 
Mini shepherd’s pie & skewered tomato/cheese “sandwiches”
Speed Tip: When you’re making dinner, make a little extra that can be eaten for lunch (either as is or as a Leftover Remake). Sometimes you can make miniature versions of the dish (like the mini Shepherd’s pie below), other times you can just separate the excess into individual portions and store those in the refrigerator or freezer to speed morning packing. Don’t be ashamed of your leftovers!!! They are your arsenal against boring lunches or spending an hour in the kitchen in the morning when you could be sleeping.
Bug’s lunch today took about 5 minutes to throw together. There are leftover green beans with pecans, mini skewered tomato/cheese “sandwiches” and a mini shepherd’s pie (which Bug devoured). A couple of nights ago I made a big shepherd’s pie (mashed potatoes and cheese on top of a layer of ground or chopped meat and vegetables that have been simmered in flavored broth: simple web recipe here). At the same time, I took two thick aluminum cups (see equipment note below) and made miniature versions that could hang out in the fridge or freezer until I wanted them for lunch. This didn’t take me any extra time when making dinner — just separated out a little into lunch-friendly containers.
The little tomato/cheese skewers are very fast and simple, but add a splash of color and fun to a lunch (I got this idea from Japanese bento cookbook ãŠã„ã—ã„ãŠå¼å½“ “Oishii Obento”.). Cut a slice of cheese (here I’m using Jarlsberg) into four strips, then fold one strip into quarters. Sandwich the cheese between two cherry tomato halves, and skewer the whole thing with a toothpick or long plastic pick (here I’ve used long Anpanman picks). Hollowing out the bottom half of one of the tomatoes and filling it with a dab of pesto sauce would be a good variation — like a mini caprese salad.
My latest trip to Daiso (Japanese dollar store with branches internationally) yielded extra-thick aluminum cups for cooking in (US$1.50 per package, see my SF Bay Area shopping guide to bento gear). Whereas previously I’ve used two regular foil cups together for strength when cooking (see the stovetop mini frittata), these thick cups are touted as being strong enough to cook in on their own (only needing one cup). My experience bore this out, as I was able to fill one with all the shepherd’s pie makings, then easily place it on a baking sheet with my hands). That said, doubling up on foil cups or just using a cupcake liner in a muffin tin would yield the same result, so if I can’t get any more I won’t sweat it. They’re safe for the oven and toaster oven, but not the microwave. Interesting.
READ MORE:
- Need for speed: A mommy’s lunch manifesto
- Food safety for packed lunches
- How to pack a bento lunch and use “gap fillersâ€
- Choosing the right size bento box
- Biggie’s list of top speed tips, tutorials and equipment reviews
March 12th, 2007 | Categories: bento, equipment, for kids, glutenfree, meat, parenthacks, potatoes, recipe, tips, tutorial or how to | 
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March 12th, 2007 at 6:13 pm
oh, totally awesome.
one of these days I fully intend to make a totally Speed Bento Tip dishes.
March 12th, 2007 at 6:41 pm
I just found out there is Daiso here in Seattle. I definately have to check it out now.
March 12th, 2007 at 7:27 pm
=O ohhh… I’ll keep an eye out for those! =^.^= I plan on hitting up Daiso and Uwajimaya this weekend!
March 12th, 2007 at 7:58 pm
Oh neat! I did a similar thing with hash brown casserole: http://flickr.com/photos/erica057/410887584/
March 12th, 2007 at 8:21 pm
I have used the same recipe to make my first Sheperd pie too. =)
March 12th, 2007 at 9:22 pm
How did that recipe turn out for you? I didn’t use that one, but it looked like a good, fast introduction to Shepherd’s pie for people not familiar with it. I used a different recipe I printed out from the web about eight years ago (now all yellowing, in a folder in the kitchen), but unfortunately there was no URL on it (just says “Web Recipe”). Involves a mirepoix and corn, plus wine, chicken stock and tomato paste — I added fresh thyme on a whim. Lovely, but not fast cooking!
March 12th, 2007 at 9:23 pm
Oh cool! Savory dishes in individual muffin cups are so convenient to pop into a lunch in the morning.
March 12th, 2007 at 9:25 pm
Ah, it looks like Seattle has lots of bento gear, no? Have fun!
March 12th, 2007 at 9:33 pm
I look at them as time that I can spend doing something else. That could be sleeping or getting my son ready for the day, or it could also be spending extra time on one non-speed bento item (you know, making something new in the morning or really decorating a lunch).
March 12th, 2007 at 9:33 pm
Question- did you heat up the pie before you packed it in the box? Do you pack pies frozen??? It will be thawed by the lunch time, I guess… I have never eaten cold pizza (I guess most Asians usually don’t), and was really surpresed to see people in the US eat left over pizza cold just taken out from fridge… by the way, the mini frittata was such a hit. My daughter loved it, thank you : )
March 12th, 2007 at 9:34 pm
Enjoy! Those US$1.50 purchases do add up, though — I just keep throwing things into my basket, thinking it’s so cheap (d’oh!).
March 12th, 2007 at 9:53 pm
mmm, I havnt done a really prettily decorated one yet, and Ive really been wanting to. I think wednesday morning shall be the time for such a thing…. expect the rest of the bento to be your tips
March 12th, 2007 at 10:32 pm
It went great! Well, I didn’t follow to a T for this recipe. I replaced beff stock with red wine and added sausages. Some recipes require to be followed exactly but not Shepherd pie. Any ingredient can go into it. I have to try one with the tomato sauce or pasta sauce in it one of these days.
BTW, we have Daiso here in Singapore too, and I love the place! =)
March 12th, 2007 at 10:37 pm
I haven’t yet packed one frozen — I packed this one straight from the refrigerator. It was still a little cool when Bug ate it this afternoon, but not hard/yucky or anything. I might run one under the broiler next time (if I had a toaster oven I could throw it in there briefly). So happy your daughter liked the frittata! I’m so happy you made it, considering all of the other speed bento tips you can read on the web in Japanese!
March 12th, 2007 at 10:43 pm
Oh yum, I love shepard’s pie! My daughter would be inhaling those little tomato cheese things, they are her two favorite foods. =)
I can’t wait for my first trip to Daiso! In Daly City right?
March 12th, 2007 at 11:03 pm
This looks incredible! The shephard’s pie looks too edible *trying not to lick screen*. I’m totally jealous, those tins look awesome! I’d love to get my hands on some of those. Maybe I can head up to SanFran this summer *ponders*.
March 13th, 2007 at 12:05 am
mm, I wish I had a Daiso ToT I loev tomato skewers,they always brighten things up
March 13th, 2007 at 1:03 am
That’s beautiful! My daughter would love that…although she’s not allowed to bring chopsticks or toothpick/skewers in her bento at school. (hazardous to toddlers) Do you have any alternative things I could use for a skewer? My friend recommended an uncooked spaghetti noodle. Not sure how much safer that is.
Your site has changed my life. My freezer is full of frozen bento items. Just froze a batch of pb&j sandwiches and sliced pink kamaboko! I’m in the “what else can i possibly freeze?” mode. I went to the Japanese bookstore in search of some inspiring bento books, although many were so cute, your site inspires me most. I like that you fill your bentos with a variety of ethnic and regional foods. And they are stylish but efficient! I don’t have time to craft sleeping bunny rabbits in my inari sushi–although that is adorable and fun and awesome. I guess the other tiny detail is that your site is in ENGLISH! Arigato Gozaimasu!
what is this insulated lunchbox from Daiso look like? i’m so curious.
cheers, julie
March 13th, 2007 at 9:19 am
Guhhhhhhhhhh how is it possible for something so simple and cute to look so delicious? The tomato skewers are such a fantastic idea, and I fully support creating a mini-caprese salad. Even bring reduced balsamic vinegar in a small container. The possbilities are endless.
I know my husband will love shepherd’s pie. I think they were different in New Orleans, where he’s from, but everything is different there.
We are planning to move to Japan for him to be an ALT next spring, so I should really practice bento creation before we end up over there. (Although I will have LOTS of free time to do just that when I get there, I think!) I’m not sure where we’ll be, since they don’t have locations near Yokosuka (where I wanted to do), but I would prefer somewhere kind of near Yokohama at least.
March 13th, 2007 at 9:31 am
I’ve been using leftovers for years but using the ziploc/glad reusable containers. It think it’s time to find myself a bento box - thank you, again, for posting these wonderful tips (and beautiful boxes).
March 13th, 2007 at 2:30 pm
Indeed it does. Two Uwajimayas (mostly carrying Hakoya bentos) and FOUR Daiso’s (in Lynnwood, Federal Way, Puyallup and downtown Seattle). The one in downtown Seattle is the biggest, but it’s just under half the size of the Daly City one (which I was in a week ago).
Thank you for the fast bento tips. I’m starting to bring my lunch more often to work now!
March 13th, 2007 at 2:38 pm
I was *hoping* you were out there, jhitchin, and would chime in on this — I know you’re really up on the differences between the Seattle-area Daisos. Thanks, and welcome!
March 13th, 2007 at 2:42 pm
I’m so obsessed!
Now to work on my Japanese so I can visit the six-floor Daiso in Tokyo!
March 13th, 2007 at 4:18 pm
Yup, Daily City. If it’s convenient for you to hit San Francisco first, I’d definitely recommend stopping by Ichiban Kan in Japantown first. Depending on where they are in their inventory cycle, they’ve got a lot of bento gear for $1 ($0.50 cheaper than Daiso, but Daiso has more stuff). Ichiban Kan also started stocking those insulated bento kits (with the thermal jar for rice, two side dish containers, a fork & case, and insulated carrying case) for $20 — cheaper than you’ll find pretty much anywhere else (I think I saw them at Kukje for about $40 if memory serves).
March 13th, 2007 at 4:19 pm
Drop a line if you get to SF this summer and I’ll let you know which stores are flush with bento gear that week.
March 13th, 2007 at 4:21 pm
The tomato skewers were fun to make (uh, mostly because it was maximum fun/cute for minimal effort).
March 13th, 2007 at 4:23 pm
Good for you with packing leftovers, however they get packed! I’m all for bringing the most delicious food I can with a minimum of effort in the morning.
March 13th, 2007 at 4:26 pm
Nice idea on the balsamic vinegar — there really are endless variations if we all get creative.
Wow, big life change to move to Japan next year! It’ll definitely be good for your Japanese! Why Yokosuka? Military?
March 13th, 2007 at 4:28 pm
Yeah, I’ve been to Ichiban Kan a few times. I got a really cute bento box there last year but it got ruined so I had to toss it. =( It was okay because it was so cheap but it was so cute too!
I’m looking to get some lunch supplies for my kids for the new school year.
March 13th, 2007 at 4:52 pm
Last night after I read your comment about toothpicks, I made up three tomato/cheese skewers using spaghettini, spaghetti and fettucine to sit overnight. Six and a half hours later I ate all of them, and am not sure quite what to make of the results. Are you looking for something to get totally soft for safety (that your child can eat), or something still stiff that will really hold everything together (that you child won’t eat)?
Results: 1) The fettucine noodle was still quite stiff (I could still eat the food off of it, and it held everything together). 2) The spaghetti noddle got pretty soggy and was struggling to hold everything together. 3) The spaghettini was a wreck, and the sandwiches fell apart (but it was very soft, except for the part that had been buried in the cheese).
The insulated lunch set looks like this: http://www.flickr.com/photos/lunchinabox/420502172/
March 13th, 2007 at 5:49 pm
I’m looking for something that holds the food together, yet when stabbed into another child’s arm, will break. I’ve never heard of anyone being injured by a fettucini noodle, have you?
I’ll try the fetuccini noodle and see what the sensei says. Thanks for the tip!
Ooooh. I want that lunch box! I’ve never seen that over here. I’ll make a trip to Koreatown, there’s a store called Love Art that sells korean style bento items. Our japanese dollar stores here have been lacking in the bento department lately.
–julie
March 13th, 2007 at 6:43 pm
Jaa, ganbatte ne!
March 13th, 2007 at 9:44 pm
ã‚ã‚ŠãŒã¨ã†ã”ã–ã„ã¾ã™
March 14th, 2007 at 7:58 am
I think I will use the shepard’s pie recipe for my new bento’s first “outing” ;).
Ack. Daiso has stores almost everywhere except Australia >_<. Good thing I’m visiting Singapore soon so I can stock up ^_^
March 14th, 2007 at 10:10 am
Ooh, enjoy the food in Singapore. My mouth is watering now with all of the great food memories from there!!!
March 15th, 2007 at 3:12 am
Lol thanks! I will try to enjoy the food - but it’s kind of tricky because I have to find gluten-free alternatives, but I’m sure there’s yummy alternatives (like the Hainanese chicken rice):D
March 15th, 2007 at 10:32 am
Ah. I truly understand your situation as my husband was misdiagnosed with celiac disease in 2005 and we went totally gluten-free for nine months before he was “undiagnosed”. That’s actually what got me into packing lunches (bentos, Laptop Lunches, thermal lunch jars, etc.). Full story on my profile here.
March 18th, 2007 at 11:11 pm
Julie, any word from the sensei? I was also thinking that the little tiny straws from juice boxes could also work.
March 21st, 2007 at 1:25 pm
What about using the silicone baking cups that Wilton and others offer, instead of the foil? They’re a little pricey, but colourful, reusable and microwave-safe.
March 21st, 2007 at 2:51 pm
You know, I really need to pick some of those up. It’s a great idea, but I just haven’t bought them yet.
March 22nd, 2007 at 7:11 pm
I got a good deal from Carol @ her eBay store - three of their four non-round shapes for a base price of $5 than Wilton’s website, then her shipping charge would have surely equalled my fuel-and-time expense looking locally.
Her ‘regular’ website is http://crafttownhobbylandusa.com/ - she has punches, and cutters, and… *head ’splodes* If you e-mail her a request, she’ll see what she can do for you.
I also found a site with mini-cups in shapes… [burrows] …it’s harder without my bookmarks, drat it… ah! Here it is: ‘Kitchen Collection Set of 24 Mini Silicone Baking Cups’. Totally kawaii. ^_^
March 24th, 2007 at 2:48 pm
Thanks for the info, sff_corgi!
March 24th, 2007 at 6:59 pm
In a related vein, look what I just came across by accident:
http://www.alcoa.com/reynoldskitchens/fun_shapes/en/home.asp
Don’t ever remember seeing these in the stores….
March 24th, 2007 at 11:32 pm
You know, I’ve seen a couple of the more common shapes in Albertson’s and Safeway locally, but they seemed a little big for my bentos. They are cool, though!
March 25th, 2007 at 12:20 am
:foreheadthwap: Ach, of course. They don’t really have anything for scale in those photos, but I forgot to consider that, too!
March 25th, 2007 at 12:23 am
But remember that a lot of my bentos are pretty miniature (for Bug) — if I’m going to make something cute it’s going to be for him. I have seen other people using these in their larger boxes, though!
April 9th, 2007 at 3:04 pm
I tried your stovetop frittata and tomato skewers today - those tomato skewers especially were WONDERFUL. Just genius! (Seen via Flickr). Thanks so much for spreading your knowledge around!
April 9th, 2007 at 3:12 pm
Glad to hear they worked out for you!
June 29th, 2007 at 6:56 am
Did you find you had to adjust the cooking time significantly for the baby shepherd’s pies as opposed to a full-sized one?
June 29th, 2007 at 9:16 am
You know, I don’t think I did, but it was a while ago. Just keep an eye on the cheese on top and pull it when it’s melted and just turning golden brown.
September 6th, 2007 at 8:35 pm
I am wondering if cocktail straws or paper lollipop sticks (trimmed to whatever size) would be considered safe for child lunch skewers?
September 6th, 2007 at 10:47 pm
@51 from arlofay: You know, I was experimenting with juice box straws as skewers, and they were working quite well. Lollipop sticks sound good as well, although I guess it would depend on the school…
May 21st, 2008 at 11:51 pm
Looks great :d. I was wondering if you could post your recipe for the mini shepard’s pie? I am beginning to dabble in bento making, and am actually seriously considering making my own business by selling homemade premade bentos.
My mom’s boyfriend ABSOLUTELY LOVES shepard’s pie and I saw this and thought this would be perfect for the first one I make him 
Thanks you for all of your speed and care tips Biggie, I have actually been using your website as research, among making bentos for my mom’s boyfriend and myself, for my soon-to-be business.
May 22nd, 2008 at 12:58 pm
@53 from JessiAnime: My shepherd’s pie isn’t all that different from this one: http://www.elise.com/recipes/archives/000216easy_shepherds_pie.php Just made them smaller. Good luck to you in your bento business!
August 6th, 2008 at 7:38 am
Hi Biggie –
Wow! I stumbled onto your website a couple of days ago — what a gold mine! You’ve put an amazing amount of effort into this site and I am quite appreciative. My daughter will be, too, when school starts up again this year - her lunches were pretty boring last year - LOL! I got a Laptop Lunchbox for her last year due to the waste-free aspect of it, never realizing the bento world that’s out there that your site has now introduced me to. You also introduced me to Ichiban Kan, which I’ve already visited online - placed an order for about 50 bento thingys and can’t wait for the box to arrive!
I have a question for you about the mini pies above. Because they are smaller, do they need to be cooked for less time, or do you cook them along with the large pie for the same amount of time?
Thanks again for all of your info! I’m going through your posts chronologically and printing out lots of stuff. You’ve inspired me to make a bento lunch binder filled with speed tips and recipes from your site.
August 6th, 2008 at 7:50 am
Oops, I just read above the answer to the cooking time question. Should have read through the comments first - doh!
August 6th, 2008 at 5:02 pm
@55/56 from jenipen: Hooray, you found your answer about the mini pies! I just wrote up a Bento FAQ that might help you get situated — welcome, and enjoy!