Mini Shepard's Pies
Ingredients
- Ingredients
- 350 grams starchy potatoes
- salt
- 50 milliliters hot milk
- freshly ground Nutmeg
- 1 onion
- 2 garlic cloves
- 150 grams carrots
- 3 Tbsps clarified butter
- 500 grams mixed Ground meat
- freshly ground peppers
- sweet ground paprika
- Chili powder
- 20 grams parsley
- 24 leaves Filo dough
- Cherry tomatoes (for garnish)
- Chives (for garnish)
Preparation steps
Rinse the potatoes and boil in salted water for 20-25 minutes until fork tender. Peel and press through a potato ricer. Stir in the hot milk and season with salt, pepper and freshly ground nutmeg.
Preheat the oven to 180°C (350°F).
Finely chop the onion and garlic. Peel the carrots and slice into thin slices, then cut into thin strips. Heat the clarified butter in a pan and sauté the ground meat for about 2 minutes. Add the onions, garlic and carrots and sauté for 2 minutes. Season with salt, pepper, paprika and chili powder and remove from heat. Rinse the parsley, pluck the leaves from the stems and finely chop.
Grease a mini muffin tin and line each cavity with a piece of filo dough. Evenly divide the meat mixture into the cavities and top with the mashed potatoes. Lightly press the potatoes down with a fork and bake for 15 minutes, until golden brown.
Rinse and halve the cherry tomatoes. Rinse the chives and pat dry. Remove the mini pies from the oven and arrange on a serving platter with the tomatoes and chives.
