Mini Pot Roast Shepherds Pie Tarts Food

MINI POT ROAST SHEPHERD'S PIE TARTS

Steps:

• Heat oven to 350 degrees.
• Spray 12 regular sized muffin cups with baking spray. Rub with a paper towel to remove access.
• Smooth pie crust out and cut into 12 4-inch circles using a cookie or biscuit cutter. I used a glass jar. You need them to be larger than the muffin cups because the crust will shrink some in the oven.
• Gently poke crust a few times with a fork. Bake for 12 to 14 minutes or until lightly browned.
• While crust is baking, heat gravy over medium heat. Thicken with cornstarch and water, if necessary. Add butter. This lends a nice glistening finish to the sauce.
• Stir roast, vegetables, and herbs in and heat through until peas are cooked. Season to taste.
• Partially heat the leftover potatoes in the microwave. You just want to soften them and give them a head start. Then they will heat the rest of the way in the oven.
• Divide mixture between the 12 muffin cups. Top with mashed potatoes and bake at 350 for about 15 minutes until everything is heated through.
• Then turn the oven to broil for a couple of minutes to brown the peaks of the potatoes. Watch carefully as they will burn quickly. Garnish with green onions and serve immediately.

TODDLER RECIPE: MINI SHEPHERD'S PIES

Steps:

• Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.
• Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.
• Remove the lamb mixture from the heat and use a stick blender to purée. Stir as you purée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a month.
• Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.