Mini Shepherd’s Pies with Cheesy Potato Topping

MAKES 4 PREPARATION 25 MINUTES COOKING 55 MINUTES

1 tablespoon 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 tablespoon Worcestershire

sauce ½ cup frozen peas 1 tablespoon parsley leaves,

chopped 2 teaspoons rosemary

leaves, chopped CHEESY POTATO TOPPING 2 potatoes, peeled, cut

into chunks ½ cup grated tasty cheese ¹⁄ cup warm milk 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 for 3-4 minutes until tender. Add mince and brown for 4-5 minutes. Stir in mushroom, cooking for 1 minute. 3. Mix in tomatoes, stock and sauce. Bring to the boil on high. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes until thickened slightly. 4. CHEESY POTATO TOPPING. Bring potatoes to the boil in a medium saucepan of salted water, covered, on high. Partially remove lid and cook for 10-15 minutes until very tender. Drain well. Return potatoes to pan. Mash with cheese, milk and butter until smooth. Season. 5. Stir peas and herbs through mince mixture. Season and divide mixture between ramekins. 6. Spoon potato mixture over mince mixture in ramekins, roughing the top. Bake for 20-25 minutes until golden.