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Shepherd's pie 'muffins'
Shepherd's pie 'muffins'
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Transform classic shepherd's pie into delectable individual servings.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely chopped fresh thyme leaves
  • 500g sebago potatoes, peeled, roughly chopped
  • 50g butter
  • 84.98 gm milk
  • 400g lamb mince
  • 44.40 gm tomato paste
  • 12.20 gm Worcestershire sauce
  • Chopped fresh flat-leaf parsley leaves, to serve
  • Salad leaves, to serve
Instructions:
  • In a large frying pan over medium heat, heat oil and sauté onion, carrot, garlic, and thyme for 5 minutes until softened. Let cool completely.
  • In a saucepan, simmer potatoes in cold water seasoned with salt until tender, about 20 minutes. Drain and return to the pan. Cook over low heat for 1 minute to remove any excess liquid. Remove from heat and mash with butter and half of the milk until smooth using a potato masher.
  • On a small plate, lay the bread and generously drizzle it with the leftover milk. Let it rest for one minute, then gently squeeze out any extra milk. Tear the bread into small pieces. Combine the torn bread with the minced meat, tomato paste, Worcestershire sauce, and the cooled onion mixture in a large bowl. Season the mixture with salt and pepper, and thoroughly mix everything together.
  • Preheat the oven to 180°C/160°C fan-forced. Line the base and sides of 4 holes of a 3⁄4-cup-capacity Texas muffin pan with two 4cm x 22cm strips of baking paper. Fill each hole with the lamb mixture, pressing down with a spoon to compact. Place the pan on a baking tray lined with foil and bake for 20 minutes. Remove from the oven, top with mashed potato, dot with butter, and increase the oven temperature to 200°C/180°C fan-forced. Bake for another 20 minutes or until cooked through and the mashed potato is golden. Let it stand in the pan for 10 minutes before serving on plates. Sprinkle with parsley and serve with salad leaves.

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