Shepherd’s Pie in Mini Ramekins - Edible Nashville

Ingredients

• Potato Topping
• 6 medium russet potatoes, peeled and quartered
• 6 tablespoons unsalted butter
• ⅓ cup half-and-half
• ¾ cup shredded aged white cheddar
• Kosher salt and freshly ground black pepper, to taste
• Beef Filling
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 4 cloves garlic, minced
• 2 sprigs fresh thyme, leaves removed
• 1 sprig fresh rosemary, leaves removed and chopped
• 1 pound ground beef
• 2 teaspoons kosher salt
• ¼ cup tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ cup frozen peas
• 1 cup beef stock
• ¾ cup fresh parsley, chopped