With winter fast approaching, we can’t help but find ways to keep ourselves warm as we brace the cold winter nights. From hot chocolates to simply lounging in our onesies, there are many ways to fight off the frost. And there is no better feeling than to fill our tummies with something hot to warm us from the inside. Shepherd's Pie certainly comes out top as the ultimate winter comfort food. Not only is it a warm and hearty meal, but the act of baking it in the oven radiates warmth in your home too! Rather than baking Shepherd’s Pie in a large baking dish, we switched things up and brought out our exquisite Maxwell & Williams Ramekins to make individual portions. This allowed us to store a couple of pies in the freezer for later as these ramekins are freezer safe. It also means less washing up after meals as we can bake and eat from the same ramekin! These ramekins are also perfect for making delectable sweets such as Crème Brulee and Souffle, so you can enjoy something sweet alongside this savoury Shepherd’s Pie.

Mini Ramekin Shepherd's Pie Recipe

Prep Time: 15 mins | Cook Time: 25 – 30 mins | Serves: 6

Ingredients:

• 1/4 cup sunflower oil
• 1 kg lean diced lamb shoulder
• 1 brown onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery stick finely chopped
• 2 garlic cloves, crushed
• 1/4 cup plain flour
• 2 cups beef stock
• 1/2 cups tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried rosemary leaves
• 2kg mashing potatoes, washed, peeled and halved
• 30g butter or margarine
• Salt and freshly ground black pepper
• 1 egg, lightly whisked

Method:

1. Preheat oven to 200°C.
2. Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add half the lamb and cook for 3-4 minutes or until well browned. Transfer to a plate and set aside. Repeat with another tablespoon of oil and remaining lamb.
3. Heat remaining oil in the pan over medium heat. Cook onion, carrot and celery, uncovered, stirring occasionally for 5 minutes or until vegetables are soft. Add garlic and cook for 1 minute or until aromatic. Sprinkle flour over the onion mixture and cook for 1 minute.
4. Gradually stir stock into the pan, using a wooden spoon to dislodge any bits cooked onto the base. Transfer to a heavy-based dish, pick your preference from the range of Maxwell & Williams' casserole dishes. Stir in lamb, tomato paste, Worcestershire sauce and rosemary. Cover and bring to a simmer over medium-low heat. Reduce heat to low and simmer, covered, stirring occasionally for 1 hour or until the sauce thickens.
5. Meanwhile, cook potatoes in a large pan of salted boiling water for 25 minutes or until tender. Drain and return to the pan. Use a potato masher to mash potatoes until almost smooth. Add butter and mash again to combine. Add milk and mash until creamy, smooth. Season with salt and pepper to taste.
6. Transfer lamb mixture to six ramekins. Spread evenly with mashed potato and lightly rough the surface.
7. Brush the potato tops with egg and place pies on a baking tray. Cook in preheated oven for 25-30 minutes or until mashed potato is golden brown.
8. Let the pies cool for 5 minutes before serving.

Recipe Source: Maxwell & Williams

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