Tuesday, December 27, 2016

Mini Shepherd's Pies

Ingredients for 4 servings

1/3 cup finely shredded Parmesan cheese
½ cup chopped onion
½ teaspoon garlic powder, divided
¾ teaspoon salt, divided
1 cup reduced-sodium beef broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 teaspoons extra-virgin olive oil
2 12-ounce packages frozen winter squash puree, thawed
6 ounces baby spinach, chopped
12 ounces 93%-lean ground beef

Position rack in upper third of oven; preheat broiler.

Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, ¼ teaspoon salt and ¼ teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.

Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining ½ teaspoon salt and ¼ teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about ½ cup of the squash. Place the ramekins on a baking sheet.

Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.

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