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Mini Shepherd’s Pie

Copyright: David Kadlec / 123RF Stock Photo

INGREDIENTS:

  • Cooking spray
  • Muffin tin or 8 small porcelain ramekins (4oz)
  • 2 tbsp. all-purpose flour, plus more for prep surface
  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 cup frozen peas
  • 1 cup frozen/canned corn
  • 2 tbsp. butter
  • 1/2 cup low-sodium beef broth
  • 1 1/2 cups prepared mashed potatoes or Gordo’s Queso Mashed Potatoes 

HOW TO PREPARE

Preheat oven to 375º and coat the muffin tin or ramekins with cooking spray. Make beef mixture in a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and cook until softened (5 min). Add ground beef and cook until no longer pink (6 min). Stir in frozen peas and corn and cook until warmed through (3 min). Move mixture to one side of skillet and melt butter in empty side. Add flour and whisk until combined and golden, 1 minute, then pour in beef broth. Combine with mixture and cook until thickened (3 min). Fill ramekins with ground beef mixture and top with a big spoonful of mashed potatoes. Broil until golden (5 min).

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