Mini Shepherd's Pies - Rachael Ray Every Day

Mini Shepherd's Pies

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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.