Mini Shepherd's Pies

Ingredients

• 1 lb ground lamb or beef
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup beef or chicken broth
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 cup frozen peas
• Salt and black pepper, to taste
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup warm milk or cream
• 1 egg yolk
• Salt and white pepper, to taste

Instructions

1. 1

   Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, until fork-tender.

2. 2

   Drain the potatoes well, then return them to the hot pot for a minute to steam off excess moisture. Mash thoroughly, then beat in the butter, warm milk, and egg yolk until smooth. Season with salt and white pepper. Set aside.

3. 3

   While the potatoes boil, heat the olive oil in a large skillet over medium-high heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened and the onion is translucent.

4. 4

   Add the minced garlic and cook for another 30 seconds until fragrant.

5. 5

   Add the ground lamb or beef to the skillet. Break it up with a wooden spoon and cook until deeply browned, about 6-8 minutes.

6. 6

   Sprinkle the flour over the cooked meat and vegetables. Stir constantly for 1 minute to cook off the raw flour taste.

7. 7

   Pour in the broth while scraping up any browned bits from the bottom of the pan. Stir in the tomato paste, Worcestershire sauce, and thyme. Bring the mixture to a gentle simmer.

8. 8

   Let the filling simmer for 5-7 minutes, stirring occasionally, until the gravy has thickened. Taste and adjust seasoning with salt and pepper.

9. 9

   Remove the skillet from the heat and stir in the frozen peas.

10. 10

    Preheat your oven to 400°F (200°C). Lightly grease four 10-ounce ramekins or a standard muffin tin.

11. 11

    Divide the meat filling evenly among the dishes. Spoon or pipe the mashed potatoes on top, spreading them to the edges to seal in the filling. Use a fork to create decorative peaks and ridges.

12. 12

    Place the ramekins on a baking sheet. Bake for 18-22 minutes, until the filling is bubbling around the edges and the potato topping is golden brown. For an extra-crispy top, switch the oven to broil for the last 2 minutes.

13. 13

    Let them cool for 5 minutes before serving.