Saffron and Honey

Eat Chic

Mini-sherperd’s pies

I’m not believing these last few days of terrific sunny weather – winter is coming. It’s actually here, just taking a little step back.

This means updating and working on cozy, warm recipes. This one is a healthier, rustic version of shepherd’s pie – perhaps, not for the classicists – with turkey, lots of vegetables, and baked potatoes on top.

And anything served in individuals ramekins is a winner in my book!

Mini-sherperd’s pies

(makes 4-5)

You’ll need:

  • 1 lb dark meat turkey mince
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 egg
  • 3 baking potatoes
  • 1/3 t fenugreek
  • 1/3 t oregano
  • 1/3 t cumin
  • 1 T tomato paste
  • salt, pepper
  • 2 T olive oil

1. Preheat oven to 450F. Clean the potatoes, pierce each with a fork in a few places, and wrap in foil. Bake for about 30-40 minutes, until soft and cooked all the way through.

2. In the meantime, in a large pan, heat up 2 T of olive oil. Cook onion until translucent, then add garlic and carrots.

3. Add the turkey mince to the vegetables, stirring often and breaking up with a wooden spoon. Add tomato paste, fenugreek, cumin, and oregano, and stir through. Cook until lightly browned, season well with salt and pepper.

4. Peel the potatoes. Mash them with a fork. Whisk or mix in the egg into the potato mixture.

5. Distribute the mince mixture among approximately 4 ramekins (this will depend on the size of your dishes). Top with potato and egg mixture and season with a bit of salt. Return to the 450F oven and bake meat is cooked through.

 

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