Images: Joe Kim
With its hearty goodness and just-right portion size, you'll definitely love this mini Shepherd's pie!
- 1-½ lbs ground lamb or ground beef
- 3 tbsp all-purpose flour
- 1 onion, diced
- 2 celery stalks, trimmed and roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 tbsp chopped fresh rosemary
- 2 cloves of garlic, finely chopped
- Salt and freshly ground black pepper to taste
- 1-¼ cups beef broth
- 1 tsp Worcestershire sauce
- 2 tbsp ketchup
- 1 cup frozen corn kernels
- 2 lbs russet potatoes, peeled and quartered
- ½ cup milk
- 2 tbsp unsalted butter, divided
- 1 cup shredded cheddar cheese
1 Brown the meat in a large saucepan over medium-high heat. Stir in the flour and cook for 2 minutes. Add the onion, celery, carrot, rosemary, garlic, salt and pepper to the pan and stir to combine.
2 Stir in the broth, then add the Worcestershire sauce, ketchup and corn. Cook, stirring often, for 5 minutes. Remove the pan from the heat and divide the mixture evenly among three 1-quart baking dishes. Cover the dishes and set aside.
3 Meanwhile, cook the potatoes in a pot of boiling salted water until tender, about 25 minutes. Drain well and return the potatoes to the pot, along with the milk and 1 tablespoon of the butter.
4 Mash the potatoes until smooth and creamy. Stir in the cheese and season with more salt and pepper.
5 Preheat the oven to 375°F.
6 Cover the meat with the mashed potatoes and spread evenly with a fork.
(Note: You can also use a piping bag with a large tip to create a swirled or rosette top.)
7 Melt the remaining 1 tablespoon of butter and brush onto the potatoes using a pastry brush.
8 Bake for 25 minutes, or until the potatoes are golden brown and the meat mixture is bubbly. Allow the pies to stand 10 minutes before serving.
Prep & cook time: 1-½ hours.
Makes 3 shepherd’s pies.