Mini Shepherd's Pie

Comfort food comes in many forms: your grandmother’s meatloaf, macaroni and cheese, and now mini shepherd’s pie. Made with a beef and veggie filling and baked to perfection, these little ramekins are an easy solution to feeding your family for two nights in a row—without hearing anyone complain about leftovers.

Makes 8 mini pies

1 tablespoon olive oil

½ medium onion, finely chopped

2 carrots, finely chopped

1 pound ground beef

1 teaspoon freshly chopped thyme

½ teaspoon pepper

½ teaspoon salt

1 teaspoon Worcestershire sauce

½ cup beef broth

½ cup frozen or fresh peas

½ cup frozen or fresh corn

4 cups prepared mashed potatoes

1. Preheat the oven to 375°F.

2. In a medium skillet, sauté the onion and carrots in the olive oil over medium heat until the onion is translucent. Add the ground beef and thyme. Season with salt and pepper. Cook until the beef is browned. Add the Worcestershire sauce, broth, peas and corn. Continue to cook until the corn and peas are just warmed through.

3. Distribute the beef mixture among eight small ramekins. Top with the mashed potatoes.

4. Place the ramekins on a baking sheet and bake for 20 minutes or just until the mashed potatoes begin to brown. Remove to a cooling rack and allow to cool for 10 minutes before serving.

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