Good on a cold winter's night or if you want leftovers.
SHEPHERDS PIE PASTIES
Makes 8-10 servings
4-6 Shallots, chopped
1 tablespoons Extra Virgin Olive Oil
1 kg extra-lean Ground Beef
3⁄4 cup (6 oz) hot Chicken Stock
1 tablespoon Tomato Paste
2-4 tablespoon Worcestershire Sauce
6 oz Canned Peas (frozen also works)
6 oz Canned Corn (frozen also works)
Mashed potatoes (~6 potatoes worth)
1 Egg yolk for mashed potatoes
Rosemary & Thyme Bundle
Frozen Puff Pastry Dough (~4 sheets)
Optional: Egg for egg wash
Preheat the oven 425F.
Make mashed potatoes (Potatoes, Heavy Cream, Butter) add 1 beaten egg yolk to the mashed potatoes to help hold shape - let sit and cool while you make the meat filling.
In a heavy bottom large pan, sauté the shallots in the olive oil until translucent and slightly caramelized.
Brown meat (in same pan as shallots) and drain excess fat - Do not overcook meat.
Stir in the chicken stock, tomato paste, herb bundle, and Worcestershire sauce. Bring to a boil, and then simmer for ~15 mins or until the liquid has evaporated.
Remove from the heat. Add the peas and corn, and then season with salt and pepper to taste.
Defrost pastry dough and quarter it. Use your fingers to gently stretch the dough until it is just slightly larger (~6”square)
Spread mashed potatoes in the center leave room on the sides for assembly and then add shepherd’s pie mixture on top of the potatoes.
Dampen the edges of the pastry and pull up the four corners until they meet in the center – press firmly together to seal.
Will keep in freezer for 2 months - saran wrap, foil wrap, then place in small ziplock bag. Defrost on the counter (~30 min) before baking.
Preheat the oven to 425 F
Brush with egg wash (optional)
Bake for 20 min until golden
See: Shepherd's Pie