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BEEF - GROUND BEEF - Mini Sheperd’s Pies
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| Mini Sheperd’s Pies Ingredients | |
| 1 tbsp | extra virgin olive oil |
| 1/2 cup | carrots, chopped |
| 1/2 cup | celery, chopped |
| 1/2 cup | onions, chopped |
| 1 | garlic clove, minced |
| 1/2 pound | lean ground sirloin |
| 1 tsp | fresh thyme, minced |
| 1 tsp | fresh rosemary, minced |
| 1/8 tsp | celery salt |
| 1/4 tsp | kosher salt |
| 1/4 tsp | cracked black pepper |
| 1tbsp | flour |
| 1/2 cup | beef stock |
| Olive Oil Spray | |
| 24 | wonton wrappers |
| 1 cup | mashed potatoes |
| 1 cup | medium sharp cheddar cheese, shredded |
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Preheat oven to 375.
In a large dutch oven heat the olive oil over medium high heat. Add the carrots, celery and onion and sauté until softened. Add the garlic and sauté until fragrant, around 30 seconds.
Add the sirloin and next 5 ingredients, through the black pepper, and sauté until the meat is cooked through and no longer pink. Sprinkle with the flour and cook for another minute. Pour in the beef stock and simmer until mostly evaporated. Scrape up all the goodness at the bottom of the pan.
Taste and adjust seasoning accordingly.
Spray a muffin tin with the spray and place two won ton wrappers per muffin cup, overlapping to make sure it holds in the filling.
Put a few tablespoons of the beef mixture in each cup. Top with a tablespoon of the mash potatoes.
Sprinkle with another heaping tablespoon of cheese.
Bake in the oven until the cheese is melted and the won ton wrappers are a deep golden brown.
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