Individual Shepherd’s Pie

Ingredients

Here are the following ingredients:

Beef Filling

• 2 tbsp (30 mL) canola oil
• 5 lb (2.2 kg) Ground Beef (Lean)
• 8 oz (250 g) finely chopped onion, 2 cups (500 mL)
• 1 oz (30 g) butter
• 2 tbsp (30 mL) finely chopped fresh rosemary
• 2 tbsp (30 mL) finely chopped fresh thyme
• 2 tbsp (30 mL) minced garlic
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• ¼ cup (60 mL) flour, all-purpose
• 4 cups (1 L) beef stock (no salt added)
• ¼ cup (60 mL) ketchup
• ¼ cup (60 mL) Worcestershire sauce

Assembly

• 1½ lb (750 g) frozen mixed vegetables, thawed, about 6 cups (1.5 L)
• 12 cups (3 L) prepared mashed potatoes
• 4 oz (125 g) butter, melted

Preparation

1. Beef Filling: Heat oil in large skillet set over medium-high heat. Cook ground beef until browned. Drain off fat. Add onion, butter, rosemary, thyme, garlic, salt and pepper. Cook until onion is softened.
2. Stir in flour; cook to make a classic roux. Whisk in beef stock, a splash at a time, until smooth. Add ketchup and Worcestershire sauce; bring to a boil. Simmer until thickened. Adjust seasoning as needed. Cool slightly before assembling or cool, cover and refrigerate until ready to assemble.
3. Assembly: Stir thawed vegetables into beef filling. Divide mixture evenly among 12 oz (375 mL) ramekins. Spread ¾ cup (175 mL) mashed potatoes over top. Brush lightly with melted butter. Arrange ramekins on large sheet pans. Cover and refrigerate or hold for service.

Service

 1. Bake, in conventional oven at 350°F (180°C), for 20 to 25 minutes or until top is golden brown and filling is heated through.

Beef Cuts