Individual Shepherds’ Pies turn an afternoon tea into a hearty meal.
Shepherds’ Pies
Serves: 6
Ingredients
- 1 teaspoon olive oil
- ¼ pound ground lamb, pork, or beef
- 3 tablespoons finely chopped
- sweet onion
- 2 tablespoons finely chopped celery
- ⅛ teaspoon garlic salt
- ¼ teaspoon ground black pepper, divided
- 2 tablespoons plus 1 teaspoon salted butter, divided
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ teaspoon salt, divided
- 3 drops Kitchen Bouquet Browning & Seasoning Sauce
- ½ cup small, cut, frozen mixed vegetables, cooked according to package instructions
- ½ teaspoon fresh thyme leaves
- 2 cups diced russet potato
- 1 tablespoon whole milk
- 1 large egg
Instructions
- Preheat a medium nonstick sauté pan over medium-high heat, and add olive oil. When oil shimmers, add meat, onion, celery, garlic salt, and ⅛ teaspoon pepper. Cook, stirring, until meat is well browned and vegetables are tender. Drain fat, and transfer meat mixture to a bowl. Set aside.
- In the same pan, melt 2 tablespoons butter over medium heat. Add flour, whisking and cooking until a roux forms and mixture is very pale brown. Add chicken broth, whisking until mixture is thickened and smooth. Add ¼ teaspoon salt, Kitchen Bouquet, and ⅛ remaining teaspoon pepper. Add meat mixture, mixed vegetables, and thyme, stirring to incorporate. Reduce heat to a simmer. When heated through, remove mixture from heat, cover, and keep warm.
- In a small saucepan, cover potatoes with water, add remaining ¼ teaspoon salt, and bring to a boil over medium heat. Cover, and cook until tender when pierced with a fork, approximately 15 minutes. Drain well, and add milk and remaining 1 teaspoon butter. Beat at medium speed with a mixer until smooth. Add egg, beating to combine.
- Divide warm meat mixture among 6 (2-ounce) broiler-safe ramekins. Set aside.
- Transfer whipped potatoes to a piping bag fitted with a large open-star tip (Wilton 1M). Pipe decorative rosettes onto meat mixture.
- Place ramekins on a rimmed baking sheet, and place under a hot broiler briefly to lightly brown potato rosettes, being careful not to burn.
- Serve immediately.
