MINI SHEPHERD’S PIES WITH ROASTED CARROT AND TOMATO SALAD
Hands-on time: 35 minutes Total time: 1 ¼ hours Makes: 4 servings
FLAKY, GOLDEN PASTRY IN MINUTES!
Baking these pies in ramekins makes serving a breeze and ensures that everyone gets their fair share of rich, meaty sauce and crispy mashed potatoes.
1 small onion, quartered
half pkg (227 g pkg) cremini mushrooms
2 cloves garlic
450 g extra-lean ground beef
1 tsp olive oil
½ tsp dried rosemary
1 tbsp all-purpose flour
¼ cup each frozen corn and frozen peas
1 tsp Worcestershire sauce
½ tsp each salt and pepper
675 g yellow-fleshed potatoes, peeled
and cut in 1-inch chunks
2 tbsp butter
2 green onions, sliced
Roasted Carrot and Tomato Salad:
3 large carrots
1 cup grape tomatoes or cherry tomatoes,
2 tbsp olive oil
1 tbsp balsamic vinegar
pinch each salt and pepper
4 cups lightly packed mixed baby greens
Shepherd’s Pies: In food processor, pulse together onion, mushrooms and garlic until finely chopped. Set aside.
In medium-highspoon, large until nonstickno heat, longer skillet, breakingpink, cook aboutup beef with over 8 heat minutes.oil over Scrape medium-highinto bowl. heat;In same sauté pan, onion mixture and rosemary until no liquid remains, about 4 minutes. Sprinkle in flour; cook, stirring, for 2 minutes. Stir in corn, peas, Worcestershire sauce, half each of the salt and pepper and 1 cup water. Stir in beef and any accumulated juices; bring to boil. Reduce heat and simmer, stirring, until thickened, about 2 minutes. Divide among four 1½-cup ramekins.
Meanwhile, in large saucepan of boiling lightly salted water, cook potatoes until
tender, about 12 minutes. Reserving ½ cup of the cooking liquid, drain. Return potatoes to saucepan; mash with half of the butter, the remaining salt and pepper and the reserved cooking liquid until smooth. Stir in green onions. Spoon over beef mixture, spreading to edges. (Makeahead: Cover and refrigerate for up to 2 days; add 20 minutes to baking time.) Dot tops with remaining butter. Bake on rimmed baking sheet in 400°F oven until tops are golden, about 30 minutes.
Roasted Carrot and Tomato Salad: Meanwhile, halve carrots lengthwise; cut into 1½-inch lengths. Toss with tomatoes and 2 tsp of the oil; spread on parchment paper–lined baking sheet. Bake on bottom rack of 400°F oven, turning once, until carrots are tender, about 30 minutes. Let cool on pan for 5 minutes. In large bowl, whisk together vinegar, remaining oil, salt and pepper. Add carrot mixture and baby greens; toss to coat. Serve with shepherd’s pies.
PER SERVING: about 503 cal, 30 g pro, 23 g total fat (8 g sat. fat), 46 g carb (7 g dietary fibre, 8 g sugar), 77 mg chol, 780 mg sodium, 1,468 mg potassium. % RD I: 10% calcium, 32% iron, 180% vit A, 50% vit C, 51% folate.