Ever since a friend got me some ramekins, I’ve had fun with them, making mini cakes and baked eggs. Then one day, I thought, why not shepherd’s pie? I love using the ramekins to make individual portions. They are especially useful when entertaining guests. The result always looks amazing, and especially with shepherd’s pie, you won’t have to watch your work of art disintegrate when it comes time to serve.
Eating out of the ramekin is no fuss and delightful. Clean-up is also easy—the “casserole dish” also serves as the plate—who would say no to that?
How to make the pie
The recipe makes 4 portions.
- 4 average sized potatoes.
- 2 tablespoons of butter.
- 400g ground beef.
- 1 large carrot.
- 100g pees.
- Half a yellow, green or red bell pepper.
- 1 average sized onion.
- 4 garlic cloves.
- 1 tomato.
- Mixed dried herbs.
- Salt and black pepper.
- 1 teaspoon brown sugar.
- 2 tablespoons vegetable oil.
- Peel, boil until cooked and drain the potatoes. Mash them, adding the butter, and enough milk to give the mash a smooth consistency.
- In a pan, add the vegetable oil, and chopped onion, garlic and yellow bell pepper. Sprinkle in the mixed herbs, and grind in some black pepper.
- Place on medium high heat, and fry until the vegetables begin to sweat. Add the peas and chopped carrot. Sprinkle in some salt. Fry for about a minute before adding the ground beef, tomato and sugar. Stir, cover the pan, and allow to cook for 20 minutes.
- In a ramekin, scoop in about 3 tablespoons of the ground beef stew. On top of that, dollop about 2 tablespoon of the mashed potato. Smooth over with a fork and the tablespoon. Repeat this for up to 8 ramekins.
- Grill in the oven at 200°C for about 13 minutes, or until golden-brown.
Tip: I used ramekins of about 10cm diameter and 4cm depth. But even one large casserole dish will do.