Mini Portuguese Kale Shepherd’s Pies

Bring a large pot of water to a boil. Add 4 diced potatoes to the water and cook on a simmer until tender, about 10 minutes. Drain and set aside.

In the meantime, heat 2 tablespoons oil in a large cast iron skillet to medium heat. Add onion and sauté 2-–3 minutes, until starting to soften. Add kielbasa and remaining diced potatoes and cook until potatoes start to soften and kielbasa is slightly browned, about 8–10 minutes.

Reduce heat to medium-low. Add garlic and thyme and sauté 30–60 seconds. Add kale and sauté until wilted, about 5–7 minutes. Season to taste with salt and pepper.

Preheat oven to 375ºF. Grease a 12-cup muffin tin with cooking spray. Using an ice cream scoop, fill each muffin cup ¾ of the way full with kielbasa mixture.

Place skillet back on the stove and heat to medium-high. Add remaining oil; stir in flour and cook for about 60 seconds, creating a roux, whisking the entire time. Whisk in broth, a little at a time, until a smooth sauce forms and thickens, about 3–4 minutes. Season with salt and pepper. Spoon sauce into each muffin cup. Place in the oven and cook 7–8 minutes, until bubbly.

In the meantime, mash boiled potatoes with butter and low fat milk, until smooth (I leave the skins on). Season to taste with salt and pepper.

Remove muffin tin from the oven and turn oven to a low broil. Using the ice cream scooper, place one scoop of mashed potatoes on top of each filled muffin cup. Place under the broiler for about 2 minutes, until peaks start to brown. Remove and sprinkle with additional black pepper.