Mini Shepherd's Pie
written by TimUT78. Last Updated 3/18/07 08:47 [American]

A hors d'oeuvres version of an Irish favorite. These can be made the night before. Makes 48.

INGREDIENTS

4 cloves garlic, minced
1 lb ground sirloin or lamb
1 cup of beef stock or wine
1/4 cup of chives, chopped
1/2 cup onion, chopped
1/2 cup tomatoes, diced
1/4 cup peas
1/4 cup carrots
1/2 cup cream
1 cup Irish cheese, grated
4 tbsp butter 24 small round yellow potatoes
4 tbsp Worcestershire sauce
2 tbsp flour
2 tbsp concentrated tomato paste
olive oil salt pepper

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Wash potatoes thoroughly. Boil in salted water for 30 minutes.
3. Saute sirloin and chopped onions until meat is cooked and onions are translucent. Salt and pepper.
4. Add 2 cloves of minced garlic and worcestershire sauce.
5. Add beef stock or wine, tomatoes, and tomato paste.
6. In a separate bowl, make a slurry of flour and water. Mix thoroughly to avoid lumps. Whisk into meat mixture.
7. Add carrots and peas to pan. Simmer until liquid has thickened. Place aside.
8. Drain potatoes. Cut potatoes in half. Carefully scoop the middle of the potatoes; leaving the skin and a thin layer of potato meat. Set the insides of the potatoes aside.
9. Place skins scoop side up on a greased tray. You may have to cut a small slice off the underside to keep the potatoes standing.
10. Bake skins for 30 minutes.
11. Mash potatoes in a separate bowl. Add cream, potatoes, salt, pepper, chives, and minced garlic.
12. Take potatoes out of oven and let cool.
13. Add meat mixture into each potato skin. Top potatoes with mashed potato mix. Seal off entire potato. Add a sprinkling of cheese on top of the potatoes.
14. Bake for 30 minutes.
15. Place under broiler for 1-2 minutes until top is browned. Do this right before serving.

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