Mini Shepherd’s Pies

 

Ingredients

· 2 tablespoons olive oil

· 1 cup finely chopped carrot

· 1/2 cup finely chopped onion

· 1 1/2 pounds ground lamb

· 1/2 cup tomato paste

· 1/2 cup chopped fresh flat-leaf parsley

· 1/3 cup dry vermouth or dry white wine

· 2 teaspoons minced fresh rosemary

· Salt and freshly ground black pepper

· 1 1/2 pounds russet potatoes, peeled and cut in large chunks

· 1/4 cup half-and-half or whole milk

· 3 tablespoons unsalted butter

· 1/2 cup grated sharp cheddar cheese

 

Steps

1) Preheat oven to 375°F.

2) Heat the olive oil in a skillet over medium heat. Add the carrot and onion and cook until the carrot is nearly tender, about 5 minutes. Add the lamb ad cook until it is no longer pink, 5 to 7 minutes, breaking up the meat into small pieces as it cooks. Stir in the tomato paste, parsley, vermouth, and rosemary. Season the mixture to taste with salt and pepper and cook a few minutes longer, until well blended and cohesive. Set aside.

3) Put the potato pieces in a pan of salted water and bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are tender when pierced with the tip of a knife, 10 to 12 minutes. Drain well and let sit for a few minutes, allowing most of the steam to evaporate. Return the potato pieces to the empty pan and mash with a potato masher o large whisk. Add the half-and-half butter and continue to mash until evenly blended and smooth. Stir in the cheese and season to taste with salt and pepper.

4) Spoon the lamb mixture into 8 (1/2-cup) ramekins or other small baking dishes. Top with the mashed potato, spreading it evenly. Set the ramekins on a rimmed baking sheet and bake until lightly browned on top and bubbly around the edges, about 25 minutes. Transfer the shepherd's pies to a platter or heatproof tray and let sit 5 to 10 minutes before serving. Serve on a warming tray to keep warm, if you wish.

 

From: Gourmet Game Night: bite-sized, mess-free eating for board-game parties, bridge clubs, poker nights, book groups, and more

By: Cynthia Nims