Mini Cottage Pies

By The Good Housekeeping Test KitchenPublished: Mar 10, 2016

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Mike Garten

Yields:

Total Time:

45 mins

What's better than cottage pies? Mini cottage pies.

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Ingredients

1 1/4 lb. Yukon gold potatoes, peeled and chopped
1 cup beef broth
2 Tbsp. tomato paste
2 Tbsp. cornstarch
Leftover roasted vegetables, chopped
Leftover Slow-Roasted Lamb (recipe in link below), chopped
1 cup frozen peas
1/4 cup melted butter
1/2 cup shredded Gruyère or Swiss cheese
2 Tbsp. leftover pistachio gremolata (recipe in link below)

Directions

1. Step 1Place potatoes in 4-quart saucepot; cover with cold water and add 2 tablespoons salt. Cover partially and heat to boiling on high. Reduce heat to maintain simmer. Simmer 10 minutes or until tender. Drain. Preheat oven to 425 degrees F.
2. Step 2Meanwhile, in large bowl, whisk broth, tomato paste and cornstarch until smooth. Add vegetables, lamb and peas; fold to combine. Divide among 4 individual oven-safe baking dishes.
3. Step 3In medium bowl, mash cooked potatoes; stir in butter. Divide among baking dishes, spreading and smoothing. Top with cheese. Bake 20 to 25 minutes or until cheese is golden brown. Garnish with reserved pistachio gremolata.

Nutritional Information (per serving): Calories 530; Protein 29g; Carbohydrate 50g; Total Fat 24g; Saturated Fat 12g; Dietary Fiber 6g; Sodium 900mg

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