Individual Cottage Pies

Moderate
Serves 4
None Specified
Ingredients: 
  • 1 tbsp. Kowalski's Extra Virgin Olive Oil
  • 1 cup julienne-cut carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tbsp. minced garlic
  • 1 lb. Kowalski's Premium All Natural Prime Sirloin Steak, cut into small pieces•
  • 3 cups beef stock
  • 2 tsp. snipped fresh rosemary
  • 2 tsp. snipped fresh thyme
  • 1/4 tsp. kosher salt
  • 1/4 tsp. Kowalski's Rainbow Peppercorns, crushed
  • 1 tbsp. Wondra Flour
  • 1 (16 oz.) container Alexia Frozen Mashed Potatoes (Yukon Gold Potatoes and Sea Salt)
  • 1 tbsp. snipped fresh Italian parsley
  • 1 tbsp. unsalted butter, melted
Instructions: 

In large skillet, heat olive oil over medium-low heat; stir in carrots, onion, celery and garlic. Cook, stirring occasionally, until vegetables are softened (about 5 min.). Add sirloin; increase heat to medium and continue cooking, stirring occasionally, until beef is browned (about 5 min.). Add beef stock, rosemary, thyme, salt and pepper; reduce heat to low. Simmer, stirring occasionally, until beef is cooked through (10-15 min.). Whisk in flour until thickened (about 5 min.). Prepare mashed potatoes according to pkg. directions; stir in parsley. Divide beef mixture among 4 (1 cup) ramekins. Spread mashed potatoes over top; brush with butter. Bake in a preheated 400° oven until potatoes are lightly browned (20-25 min.).