That looks like a comforting and cheesy dish! Based on the layers visible, it appears to be a form of Shepherd’s Pie, possibly in individual servings. Here’s a recipe for a classic Shepherd’s Pie, which you can easily adapt for individual dishes like the ones in the picture:
Classic Shepherd’s Pie
Yields: 6-8 servings (adapt for individual dishes)
Prep time: 30 minutes
Cook time: 45-55 minutes
Ingredients:
For the Lamb/Beef Layer:
* 1 tablespoon olive oil or butter
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 lb ground lamb or beef
* 1 cup beef broth
* 1/2 cup frozen peas
* 1/2 cup frozen carrots, diced
* 1 tablespoon tomato paste
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary (optional)
* Salt and freshly ground black pepper to taste
For the Mashed Potato Topping:
* 2 lbs potatoes (such as Russet or Yukon Gold), peeled and quartered
* 1/2 cup milk or cream
* 2-4 tablespoons butter
* Salt and freshly ground black pepper to taste
* 1 cup shredded cheese (cheddar, Gruyère, or a blend), optional
Equipment:
* Large skillet or pot
* Potato masher or ricer
* Medium saucepan
* 9×13 inch baking dish (or individual oven-safe dishes)
* Spoon or spatula
Instructions:
* Prepare the Potatoes: Place the peeled and quartered potatoes in a saucepan and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
* Make the Mashed Potatoes: Return the drained potatoes to the saucepan. Mash them thoroughly using a potato masher or ricer. Stir in the milk or cream and butter until smooth and creamy. Season with salt and freshly ground black pepper to taste. Set aside.
* Sauté Aromatics: While the potatoes are cooking, heat the olive oil or butter in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
* Brown the Meat: Add the ground lamb or beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
* Add Vegetables and Flavor: Stir in the beef broth, frozen peas, frozen carrots, tomato paste, thyme, and rosemary (if using). Season with salt and freshly ground black pepper to taste. Bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the sauce has thickened slightly and the vegetables are tender.
* Assemble the Shepherd’s Pie:
* For a large dish: Spread the meat mixture evenly in the bottom of a 9×13 inch baking dish. Spoon the mashed potatoes evenly over the meat mixture, starting from the edges and working your way to the center.
* For individual dishes: Divide the meat mixture evenly among the individual oven-safe dishes. Top each with an even layer of mashed potatoes.
* Add Cheese (Optional): If desired, sprinkle the shredded cheese evenly over the mashed potato topping.
* Bake: Preheat your oven to 375°F (190°C). Bake the Shepherd’s Pie for 20-30 minutes, or until the topping is golden brown and the filling is bubbly. If using cheese, bake until the cheese is melted and lightly browned.
* Rest and Serve: Let the Shepherd’s Pie rest for a few minutes before serving.
