Mini Shepherd's Pies with Roasted Carrot and Tomato Salad

Mini Shepherd's Pies with Roasted Carrot and Tomato Salad IMAGE Author: Canadian Living Credits: Mini Shepherd's Pies with Roasted Carrot and Tomato Salad IMAGE

Baking these pies in ramekins makes serving a breeze and ensures that everyone gets their fair share of rich, meaty sauce and crispy mashed potatoes. Cost: $4.95/serving

  • Portion size 4 servings

Ingredients

Roasted Carrot and Tomato Salad:
  • 3 large carrots
  • 1 cup grape tomatoes or cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • pinch each salt and pepper
  • 4 cups lightly packed baby salad greens
Shepherd:
  • 1 small onion quartered
  • half pkg (227 g pkg) cremini mushrooms
  • 2 cloves garlic
  • 450 g extra-lean ground beef
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon all-purpose flour
  • 1/4 cup each frozen corn and frozen peas
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon each salt and pepper
  • 675 g yellow-fleshed potatoes peeled and cut in 1-inch (2.5 cm) chunks
  • 2 tablespoons butter
  • 2 green onions sliced

Method

Shepherd's Pies: In food processor, pulse together onion, mushrooms and garlic until finely chopped. Set aside.

In large nonstick skillet, cook beefover medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Scrape into bowl. In same skillet, heat oil over medium-high heat; sauté onion mixture and rosemary until no liquid remains, about 4 minutes. Sprinkle with flour; cook, stirring often, for 2 minutes. Stir in corn, peas, Worcestershire sauce, half each of the salt and pepper and 1 cup water. Add beef and any juices; bring to boil. Reduce heat and simmer, stirring, until thickened, about 2 minutes. Divide among four 1 1/2-cup (375 mL) ramekins.

Meanwhile, in large saucepan of boiling lightly salted water, cook potatoes until tender, about 12 minutes. Reserving 1/2 cup of the cooking liquid, drain. Return potatoes to saucepan; mash with half of the butter, the remaining salt and pepper and reserved cooking liquid, as needed, until smooth. Stir in green onions. Spoon over beef mixture, spreading to rims of ramekins. (Make- ahead: Cover and refrigerate for up to 2 days; add 20 minutes to bake time.) Dot tops with remaining butter. Bake on rimmed baking sheet in 400°F (200°C) oven until tops are golden, about 30 minutes.

Roasted Carrot and Tomato Salad: Meanwhile, peel carrots; cut into 1 1/2-inch (4 cm) lengths and halve lengthwise. Toss with tomatoes and 2 tsp of the oil; spread on parchment paper–lined baking sheet. Bake on bottom rack of 400°F (200°C) oven, turning once, until carrots are tender, about 30 minutes. Let cool on sheet for 5 minutes. In large bowl, whisk together vinegar, salt, pepper and remaining oil. Add carrot mixture and salad greens; toss to coat. Serve with shepherd's pies.

Nutritional facts per serving: about

  • Fibre 7 g
  • Sodium 780 mg
  • Sugars 8 g
  • Protein 30 g
  • Calories 503.0
  • Total fat 23 g
  • Potassium 1468 mg
  • Cholesterol 77 mg
  • Saturated fat 8 g
  • Total carbohydrate 46 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 51.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 180.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Shepherd's Pies with Roasted Carrot and Tomato Salad

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