Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Wednesday, June 29, 2011
Individual Shepherd's Pie (Ramekin)
I'm playing around with stuff cooked in a ramekin. Part of this has to do with me being surrounded by family who all cook, and being left to cook for myself. I'm finding that it's a good way to eat less, keeping my portions small. Individual desserts are good too. Also this.
3 oz ground lamb, turkey, or beef 1 medium carrot, shredded 1/4 onion, finely diced 2 cloves garlic, crushed 1 tsp corn starch 1/2 cup chicken broth Fresh oregano Fresh sage 3 T fresh peas 1 cup mashed potatoes (salted) 2 T Cheese, shredded
In a small frying pan, brown lamb. Remove and set aside. Cook carrot, onion and garlic in oil left in the pan until tender. Return lamb to pan. Sprinkle with corn starch, and add chicken broth, stirring over heat until slightly thick. Add fresh chopped sage, oregano and salt and pepper to taste. Add peas and cook until barely tender.
Divide mixture between two ramekins and top each with mashed potatoes and shredded cheese. Bake in toaster oven at 350ºF for 8 minutes.