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Individual Shepherd’s Pies
Ingredients:
For the Filling:
- 1 lb (450g) ground beef or lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef or vegetable broth
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Mashed Potato Topping:
- 2 large potatoes, peeled and diced
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
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- Prepare the Mashed Potatoes:
- Boil the diced potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return the potatoes to the pot.
- Add the milk, butter, salt, and pepper to the potatoes. Mash until smooth. Set aside.
- Cook the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Add the ground beef or lamb to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
- Stir in the tomato paste, Worcestershire sauce, and beef or vegetable broth. Add the frozen mixed vegetables and cook for another 5-7 minutes, until the vegetables are tender. Season with salt and pepper to taste.
- Assemble the Shepherd’s Pies:
- Preheat your oven to 375°F (190°C).
- Divide the meat mixture evenly among 4-6 ramekins. Top each with a generous layer of mashed potatoes, spreading it out to cover the filling completely. Sprinkle shredded cheddar cheese on top of the mashed potatoes.
- Bake:
- Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the filling is bubbling.
- Serve:
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired and serve warm with a side of crusty bread.
Enjoy your individual shepherd’s pies! They are perfect for a cozy dinner.
