As I mentioned here, when I gave you the recipe for miniature hot dogs and hamburgers, I find that smaller versions of grown-up meals always go down well with the Madhouse Mini Testers, so I'll definitely have to give these kid-sized shepherd's pies a go. They'd be ideal for using up leftover spaghetti bolognese sauce and mashed potato too !
Mini Shepherd's Pies
Serves 6
Ingredients
2 tbsp olive oil
1 large onion finely chopped
450g minced lamb or chicken
200g carrots, peeled and chopped
150g frozen peas, cooked
1 tbsp tomato puree
2 tsp Worcestershire sauce
350ml stock
700g potatoes, peeled and cut into small cubes
50g unsalted butter
2 tbsp milk
3 x packs of CHEDDS SHAPES to decorate
Pre-heat the oven to 180c/gas mark 6
Heat the oil in a large deep sided frying pan. Sauté the onion for 3 minutes. Add the mince and sauté for 5-6 minutes, breaking up the mince with a fork.
When all the water has evaporated add the carrots, peas, tomato puree, Worcestershire sauce and stock. Season. Cook for 30 minutes on a low simmer.
Meanwhile, boil the potatoes for 10-15 minutes, or until tender. Drain, return the cooked potatoes to an empty saucepan and mash with the butter and milk.
Divide the meat mixture between 6 ramekins. Top with the mash potato and put into the pre-heated oven for 15-20 minutes or until the top is golden and the pie cooked through.
Decorate the top of the shepherd’s pies with CHEDDS SHAPES.
Recipe provided by Chedds.
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Recipe provided by Chedds.
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