SINGLE SERVING SHEPHERD'S PIE RECIPES

Steps:

• Preheat oven to 350.
• Heat water, milk and 2 tablespoons butter on stove or in microwave, just to a boil.
• Stir in potato flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. (Do not over-mix).
• Heat olive oil and 1/2 tablespoon butter in saute pan over med heat.
• Add onions and caramelize.
• Add mushrooms to saute. When mushrooms are about halfway finished, add garlic and thyme.
• Once mushrooms are nicely sauteed, add zucchini, yellow squash and carrots, in that order, stirring a bit between adding ingredients.
• Add red wine balsamic vinegar and worcestershire sauce, and reduce to a nicely thickened sauce.
• Spread potatoes in mini loaf pan along bottom and sides.
• Spoon in vegetable mixture.
• Top with remaining mashed potatoes, spread from edge to edge. (You may have a bit extra potatoes or veggies depending on the size of your pan.).
• Top with parmesan cheese and bake until golden.

Steps:

• Preheat oven to 400 degrees. Have ready six 1 1/2-cup (12-ounce) ramekins or a 2 1/2-quart casserole. Place potatoes in a large saucepan; cover with cold water. Bring to a boil over high heat; add salt. Reduce heat to medium-high; cook until tender, about 25 minutes. Drain in a colander. Pass through a potato ricer or a food mill and into a large bowl. Cover and keep warm.
• While potatoes cook, pour oil into a large skillet; place over medium heat. Add onion, garlic, celery, and carrots; cook, stirring frequently, until the onions are translucent, about 10 minutes. Add mushrooms; cook until softened, about 7 minutes. Stir in lamb, tomato paste, beef stock, and oregano; season with salt and pepper. Cook until mixture bubbles and thickens, 12 to 15 minutes. Remove from heat; divide mixture among ramekins. Set aside.
• Warm milk and butter in a small saucepan over low heat. Pour into potatoes; season with salt and pepper, and stir until combined and smooth. Divide, spread, and swirl about 1 cup of potatoes in each ramekin, over lamb mixture, covering surface. Place ramekins on a baking pan, and bake until potatoes are golden, 40 to 45 minutes. Remove from oven; let stand about 5 minutes, and serve.