Happy New Year! First blog post of 2014! We are back to the blogosphere after 2 weeks of visiting family, celebrating, sleeping in, wrapping presents, planning a New Years Eve party, cancelling said New Years Eve party, going to a friend’s for New Years Eve, writing Christmas Cards, and watching the Steelers nearly make the playoffs (thanks Kansas City!).
We hope you had a safe and happy Christmas/Holiday break with your friends and family. We must have been really good this year because we got a lot of fun kitchen gifts (bamboo cutting board, canning set, and new dish towels!). It was a nice break but we are excited to get 2014 started – lots of good stuff planned!
One thing we are doing in 2014 is visiting Ireland again! Speaking of Ireland… shepherd’s pies anyone?
Nobody knows the exact origin of shepherd’s pie. Some scholars speculate that they originated from shepherds. It’s a mystery.
Individual Shepherd’s Pie
We took a different approach to Shepherd’s Pie by crafting them in our little ramekins. That way they could cook faster and look absolutely adorable in the process.
To start, saute one finely chopped carrot and one finely chopped onion in a pan.
The chopped onions literally made Rory cry.
Add in 1/2 pound of beef and brown with the carrot and onion.
Add in frozen peas and corn.
Toss in some thyme, rosemary, and salt.
Using 6 small ramekins, evenly distribute the beef and veggies.
Add some gravy (you can buy some from the store or make your own).
Top with some left over mashed potatoes.
Bake at 400F for 15 minutes and then place under the broiler for another minute or so until a nice brown crust forms.
Serve and enjoy!
- 1 carrot finely chopped
- 1 small onion finely chopped
- ½ lb ground beef
- ¼ cup frozen peas
- ¼ cup frozen corn
- 2 teaspoon fresh thyme (or 1 teaspoon dry)
- ½ teaspoon dried rosemary
- ¾ cup gravy
- 1½ cup mashed potatoes
- Preheat your oven to 400F.
- Saute the carrots and onion in a tablespoon of olive oil over medium heat for 5 minutes.
- Add in the ground beef and cook until browned.
- Stir in the peas, corn, thyme, rosemary, and salt.
- Evenly distribute beef and veggies in 6 small ramekins.
- Add 2 tablespoons of gravy to each ramekin.
- Top with about ¼ cup of mashed potatoes (spread over the top to create a "crust").
- Bake in the oven on a cookie sheet for 15 minutes.
- Transfer to the broiler and broil for a minute or two or until the potatoes begin to brown.
- Serve and enjoy!