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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Cool pies completely before covering with plastic and freezing for up to three months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour. Ingredients:
2 lbs lean ground beef |
1/2 large onion, finely chopped |
4 carrots, coarsely chopped |
2 tablespoons tomato paste |
2 tablespoons flour |
2 tablespoons worcestershire sauce |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon garlic salt |
12 ounces frozen peas, thawed |
2 1/2 lbs yukon gold potatoes, peeled and quartered |
1/4 cup condensed milk |
1/4 cup butter |
1/4 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
2 cups cheddar cheese (optional) |
Directions:
1. Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
2. Add 1/3 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring for 2 minutes.
3. Add Worcestershire sauce, 2 cups water, and lamb. Season with salt, pepper and garlic salt. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
4. Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
5. Add cream and butter to potatoes and mash until fluffy and smooth. Season with 2 teaspoons salt and 1/4 teaspoon pepper.
6. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are almost browned, 20 minutes. About 5 minutes before the pie is finished baking, top with cheddar, if desired.
7. Cool slightly; serve.
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