Hands-on time: 35 min­utes To­tal time: 1 ¼ hours Makes: 4 serv­ings

Canadian Living Comfort Food - - Pas­tas & Casseroles -


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.

Shep­herd’s Pies:

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.

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