Mini Shepherd's Pies - Rachael Ray Every Day

    Mini Shepherd's Pies

    Author:
    Publish date:
    Social count:
    8
    Mini Shepherd's Pies
    • 4Servings

    Ingredients

    • 1 large potato, peeled and diced
    • 2 parsnips, peeled and diced
    • 3 tablespoons butter
    • 1 1/2 tablespoons fresh thyme leaves
    • 1 pound ground beef
    • 1 cup frozen peas
    • 1/4 cup canned condensed French onion soup
    • 1 tablespoon flour
    • 1 tablespoon tomato paste
    • 1 clove garlic, minced

    Preparation

    In bowl, microwave potato and parsnips in 3/4 cup water, covered, until tender, 10 minutes; drain. Mash with butter and 1 tbsp. thyme; season. In cast-iron skillet, cook beef over medium-high, breaking up with a spoon, until browned, 8 minutes. Stir in remaining ingredients and 1/2 cup water; bring to boil. Season. Divide among ramekins; cover with potatoes. Bake at 475 degrees until golden, 5 minutes. Top with remaining thyme.