These miniature Shepherd’s Pies turn a hearty dish into a perfect small bite for teatime.
- ½ pound ground beef
- 1¼ cups beef stock, divided
- ½ cup finely diced sweet onion
- ¼ cup finely diced carrot
- ¼ cup diced plum tomatoes
- ¼ cup English peas (fresh or frozen)
- ¼ cup corn kernels (fresh or frozen)
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon chopped fresh rosemary
- ⅛ teaspoon chopped fresh thyme
- ⅛ teaspoon chopped fresh sage
- 2 tablespoons dry red wine
- Herbed Russet Potatoes (recipe follows)
- Whipped Potatoes (recipe follows)
- Garnish: fresh thyme sprigs
- In a large sauté pan, cook beef over medium-high heat until browned and crumbly. Drain beef. Add 1 cup broth, onion, carrot, tomatoes, peas, corn, garlic, salt, pepper, rosemary, thyme, and sage; bring to a simmer. Reduce heat to low, and simmer for 10 minutes. Remove from heat.
- Stir red wine into beef mixture. (If beef mixture looks too dry, add remaining ¼ cup stock, stirring well.) Transfer mixture to a large heatproof bowl. Let cool completely.
- Preheat oven to broil.
- Place Herbed Russet Potatoes on 2 rimmed baking sheets. Spoon 1 to 1½ teaspoons beef mixture into wells of Herbed Russet Potatoes.
- Place Whipped Potatoes in a large piping bag fitted with a small star tip (Ateco #822). Pipe a small rosette on each filled potato.
- Broil until rosettes are crisp, approximately 5 minutes. Garnish with thyme, if desired.
Herbed Russet Potatoes
- 24 baby Dutch yellow potatoes, halved lengthwise
- ½ cup unsalted butter
- ¼ teaspoon minced garlic
- ¼ teaspoon chopped fresh rosemary
- ¼ teaspoon chopped fresh thyme
- ¼ teaspoon chopped fresh sage
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
- Using the small side of a melon baller or a levered 1-teaspoon scoop, carefully scoop out centers of each potato. Place potato skins in a large heatproof bowl.
- In a small sauté pan, melt butter over medium heat. Add garlic, rosemary, thyme, sage, salt, and pepper, stirring well. Cook until fragrant, approximately 3 minutes.
- Pour butter mixture over potatoes. Gently toss to coat potatoes. Arrange potatoes on prepared baking sheets with even spacing.
- Bake for 15 minutes. Use immediately.
Serves: 1 cup
- 8 cups water
- 2 medium russet potatoes, peeled and diced
- 2 teaspoons kosher salt
- ⅓ cup heavy whipping cream, warmed
- 2 tablespoons unsalted butter, softened
- In a 4-quart stockpot, bring 8 cups water to a boil over medium heat. Add potatoes and salt; cook until potatoes are tender when pierced with a fork, 15 to 20 minutes.
- In a small saucepan, heat cream and butter over medium heat until butter melts. Set aside, and keep warm.
- Drain potatoes. Transfer to a large heatproof bowl. Using a hand blender or a potato masher, combine cream mixture and potatoes until smooth. Cover with plastic wrap, pressing plastic wrap directly onto surface of potatoes. Let cool completely before using.
Store potato mixture in an airtight container, and refrigerate for up to 2 days. Let come to room temperature before using.
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