MINI SHEPHERD’S PIES WITH CHEESY POTATO TOPPING

SERVES 4 PREP 25 MINS COOK 55 MINS

✦ 1 tbsp olive oil

✦ 1 onion, finely chopped

✦ 1 carrot, finely chopped

✦ 2 garlic cloves, crushed

✦ 300g lamb mince

✦ 150g button mushrooms, thinly sliced

✦ 400g can diced tomatoes

✦ 1 cup beef stock

✦ 1 tbsp Worcestershire sauce

✦ ½ cup frozen peas

✦ 1 tbsp parsley leaves, chopped

✦ 2 tsp chopped rosemary leaves

CHEESY POTATO TOPPING

✦ 2 potatoes, peeled, cut into chunks

✦ ½ cup grated tasty cheese

✦ ¹⁄ cup warm milk 3

✦ 20g butter

1 Preheat oven to 200°C. Lightly grease 4 x 1-cup ramekins and place on an oven tray.

2 In a large frying pan, heat oil on high. Cook onion, carrot and garlic 3-4 mins until tender. Add mince and brown 4-5 mins, breaking up lumps. Stir in mushroom and cook 1 min.

3 Mix in tomatoes, stock and sauce. Bring to boil on high. Reduce heat to low and simmer, stirring occasionally, 15-20 mins until thickened slightly.

4 CHEESY POTATO TOPPING Meanwhile, bring potato to boil in a medium saucepan of salted water, covered, on high. Partially remove lid and cook 10-15 mins until very tender. Drain well. Return potato to pan. Mash with cheese, milk and butter until smooth. Season.

5 Stir peas and herbs through mince mixture. Season. Divide mixture between ramekins.

6 Spoon potato mixture evenly over mince mixture in ramekins, roughing the top. Bake 20-25 mins until golden.

“Nothing says ‘winter warmer’ like shepherd’s pie.” Fiona Connolly, Editor-in- Chief