Shepherds’ Pies

Shepherds' Pie

Individual Shepherds’ Pies turn an afternoon tea into a hearty meal.

Shepherds’ Pies
Serves: 6
  • 1 teaspoon olive oil
  • ¼ pound ground lamb, pork, or beef
  • 3 tablespoons finely chopped
  • sweet onion
  • 2 tablespoons finely chopped celery
  • ⅛ teaspoon garlic salt
  • ¼ teaspoon ground black pepper, divided
  • 2 tablespoons plus 1 teaspoon salted butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ½ teaspoon salt, divided
  • 3 drops Kitchen Bouquet Browning & Seasoning Sauce
  • ½ cup small, cut, frozen mixed vegetables, cooked according to package instructions
  • ½ teaspoon fresh thyme leaves
  • 2 cups diced russet potato
  • 1 tablespoon whole milk
  • 1 large egg
  1. Preheat a medium nonstick sauté pan over medium-high heat, and add olive oil. When oil shimmers, add meat, onion, celery, garlic salt, and ⅛ teaspoon pepper. Cook, stirring, until meat is well browned and vegetables are tender. Drain fat, and transfer meat mixture to a bowl. Set aside.
  2. In the same pan, melt 2 tablespoons butter over medium heat. Add flour, whisking and cooking until a roux forms and mixture is very pale brown. Add chicken broth, whisking until mixture is thickened and smooth. Add ¼ teaspoon salt, Kitchen Bouquet, and ⅛ remaining teaspoon pepper. Add meat mixture, mixed vegetables, and thyme, stirring to incorporate. Reduce heat to a simmer. When heated through, remove mixture from heat, cover, and keep warm.
  3. In a small saucepan, cover potatoes with water, add remaining ¼ teaspoon salt, and bring to a boil over medium heat. Cover, and cook until tender when pierced with a fork, approximately 15 minutes. Drain well, and add milk and remaining 1 teaspoon butter. Beat at medium speed with a mixer until smooth. Add egg, beating to combine.
  4. Divide warm meat mixture among 6 (2-ounce) broiler-safe ramekins. Set aside.
  5. Transfer whipped potatoes to a piping bag fitted with a large open-star tip (Wilton 1M). Pipe decorative rosettes onto meat mixture.
  6. Place ramekins on a rimmed baking sheet, and place under a hot broiler briefly to lightly brown potato rosettes, being careful not to burn.
  7. Serve immediately.


From TeaTime January/February 2015


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