Mini Shepherd’s Pie
Fall comfort food is on our minds this week! For dinner or your next intimate party, make Mini Shepherd’s Pie.
Ingredients
- 1 lb. ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 tsp. salt, divided
- 1/4 tsp. freshly ground black pepper
- 3/4 cup tomato paste
- 1/4 cup Worcestershire sauce
- 1 1/2 cups beef broth
- 2 (10 oz.) packages frozen vegetable medley, thawed
- 1 lb. potatoes, peeled and diced
- 1 Tbsp. butter
- 1 cup shredded Cheddar cheese, divided
- 1/4 cup Greek yogurt
- 1/4 cup milk
Instructions
- Preheat oven to 350°.
- In a skillet over medium-high heat, add ground beef, onion, garlic, 1/2 teaspoon salt and pepper. Cook until beef is brown. Drain excess grease. Stir in tomato paste, Worcestershire sauce and beef broth. Add vegetables and simmer for 10 to 15 minutes, until thickened.
- In a large pot, boil potatoes. Uncover and boil for
- to 12 minutes, until fork tender. Drain and return potatoes to the pot. Add butter, 1/2 cup cheese, yogurt, milk and remaining 1 teaspoon salt. Mash to desired consistency.
- Spoon meat mixture into 8 ramekin dishes, sprayed with non-stick cooking spray. Top with mashed potatoes and remaining 1/2 cup cheese. Place ramekins on baking sheet and cook for 25 to 30 minutes.
