Mini Shepherd’s Pies Serves: 4 Cook Time: 40 min Note: In this take on Shepherd’s Pie, we replace the potato topping>tator tots with convenient, delicious frozen squash puree. And they’re baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast. Ingredients: 2 teaspoons extra-virgin olive oil 1/2 cup chopped onion 12 ounces 93%-lean ground beef 2 tablespoons all-purpose flour 1 tablespoon tomato paste 1 cup reduced-sodium beef broth 6 ounces baby spinach, chopped 3/4 teaspoon salt, divided 1/2 teaspoon garlic powder, divided 2 12-ounce packages frozen winter squash puree, thawed 1/3 cup finely shredded Parmesan cheese Preparation: dotted line divided 1Position rack in upper third of oven; preheat broiler.2Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.3Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.4Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.
Posted on: Mon, 17 Mar 2014 10:20:41 +0000
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