Individual Cottage Pies

Serves 4
None Specified

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


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.).