We were completely enthralled when this cookbook appeared in our mailbox. Full of reipes for dips, sauces, appetizers and small bites perfect for assembling on boards for gathering, it’s our new “go-to.” This shepherd’s pie recipe is from co-author Mumtaz Mustafa’s mother, who perfected it while living in London. She writes, “Flavorful tender meat and vegetables enveloped in a blanket of creamy mashed potatoes scented with rosemary and thyme. Though ‘perfect’ is subjective, my nostalgia insists no iteration has surpassed my mother’s.” Jill Melton
Excerpted from Gather & Graze: Globally Inspired Small Bites and Gorgeous Table Scapes for Every Occasion (Skyhorse Publishing) by Mumtaz Mustafa and Laura Klynstra
1. To make potato topping: In a large pot, cover potatoes with water and add a pinch of salt. Bring to boil and cook until tender, about 15 minutes.
2. Drain potatoes and return to pot. Mash potatoes with butter, half-and-half and cheese. Season with salt and pepper. Set aside.
3. To make filling: In a large skillet over medium heat, heat the olive oil. Add onions and carrots and sauté until softened. Add garlic, thyme and rosemary and sauté for another minute until fragrant.
4. Increase heat to medium-high and add ground beef. Season with salt and cook until browned. Add tomato paste, Worcestershire sauce and mustard and stir until well-combined. Add peas and pour in beef stock, reduce heat to low and simmer for about 10 minutes. Remove from heat and stir in parsley.
5. To assemble: Preheat oven to 400F. Spoon meat filling into 6 ramekins, pressing down slightly to make an even layer. Top with mashed potato mixture, spreading it to the edges. Sprinkle a generous layer of shredded white cheddar on top of each ramekin. Lightly sprinkle breadcrumbs over the cheese. Place ramekins on a baking sheet to catch any overflow.
6. Bake 20–25 minutes, or until the tops are golden brown and bubbly. Let the mini pies cool slightly before serving. Garnish with additional fresh parsley if desired.
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