Mini Shepherd'S Pies With Cheesy Potato Topping - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 None carrot, finely chopped
2 cloves garlic, crushed
10 oz ground beef
1 can (14 oz) diced tomatoes
1 cup beef stock
1 tbsp Worcestershire sauce
2 None large potatoes, peeled and cut into chunks
2/3 cup grated Cheddar cheese
1/4 cup warm milk
2 tbsp butter
2/3 cup frozen peas
1 tbsp chopped parsley
2 tsp finely chopped rosemary

Preparation

Heat the oil in a large skillet on medium-high heat. Add the onion, carrot and garlic and saute for 3-4 mins until tender. Add the ground beef and cook for 4-5 mins, breaking up the meat with the back of a spoon as it browns. Add the mushrooms and cook, stirring, for 1 min. Stir in the tomatoes, stock and Worcestershire sauce. Bring to a boil. Reduce heat to low and simmer for 15-20 mins. Season to taste.
Meanwhile, for the cheesy potato topping, place the potatoes in a saucepan and cover with water. Bring to a boil. Cook, partially covered, for 10-15 mins until very tender. Drain well and return to the pan. Add the cheese, milk and butter and mash until smooth. Season to taste.
Preheat the oven to 400\u00b0F. Place four 1 cup ramekins on a baking pan. Stir the peas, parsley and rosemary into the beef mixture. Divide among the ramekins. Top with the mashed potato mixture.
Bake for 20-25 mins until golden.