Mini Shepherd’s Pies

Ma

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Mini Sheperd’s Pies

Ingredients

• 1 tbsp extra virgin olive oil
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 1/2 cup onions, chopped
• 1 garlic clove, minced
• 1/2 pound lean ground sirloin
• 1 tsp fresh thyme, minced
• 1 tsp fresh rosemary, minced
• 1/8 tsp celery salt
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 1tbsp flour
• 1/2 cup beef stock
• Olive Oil Spray
• 24 wonton wrappers
• 1 cup mashed potatoes
• 1 cup medium sharp cheddar cheese, shredded

Preheat oven to 375.

In a large dutch oven heat the olive oil over medium high heat. Add the carrots, celery and onion and sauté until softened. Add the garlic and sauté until fragrant, around 30 seconds.

Add the sirloin and next 5 ingredients, through the black pepper, and sauté until the meat is cooked through and no longer pink. Sprinkle with the flour and cook for another minute. Pour in the beef stock and simmer until mostly evaporated. Scrape up all the goodness at the bottom of the pan.

Taste and adjust seasoning accordingly.

Spray a muffin tin with the spray and place two won ton wrappers per muffin cup, overlapping to make sure it holds in the filling.

Put a few tablespoons of the beef mixture in each cup. Top with a tablespoon of the mash potatoes.

Sprinkle with another heaping tablespoon of cheese.

Bake in the oven until the cheese is melted and the won ton wrappers are a deep golden brown.

Bon Appétit!