Mini Shepherd’s Pies

Heat a little olive oil in the pan and quickly brown the meat over medium heat until browned.

Heat a little olive oil in a separate deep pan (or pot) and gently fry the chopped onion for a few minutes. Add the diced carrots and diced celery and continue to fry on low heat for 5-8 minutes. 1-2 minutes before adding the beef, add in the chopped garlic.

Add the beef into the pan with the vegetables, add the canned tomatoes, beef stock and tomato paste, season with salt, pepper, Worcestershire sauce and Tabasco. Give it a very good stir, partially cover with a lid and let it simmer for a few hours, stirring occasionally. The longer it simmers, the more concentrated, deep and rich the beef flavor will be. If it starts becoming too dry add a bit more beef stock. For the last hour of simmering add the corn.

Slice the potatoes, and boil them in salted water for 5-8 minutes, then drain the water and leave potatoes dry for a minute or two.

Divide the beef ragout between baking molds or individual serving size ramekins. Arrange a few slices of potatoes on top. Bake at 200C for 20-30 minutes. Serve immediately.