Serves: 4                     Prep time: 10 minutes              Cook time: 40 minutes

1 lb                              russet potatoes peeled and cubed

1 lb                              ground beef

1 small                         onion, chopped

1 c                               mushrooms, sliced

½ T                              garlic powder

¼ c                              ketchup

2 T                               Worcestershire sauce

½ jar                            mushroom gravy, store bought

½ 10 oz can                 Light cream of mushroom soup

¾ c                              frozen corn

¾ c                              frozen peas

½ c                              milk

3 T                               sour  cream

2 T                               butter

1 large                         egg

S&P

Special Equipment needed: 8 small ramekins or 4 medium sized ramekins.

Preheat your oven to 425 degrees.  Place your peeled cubed potatoes in large pot of cold water over high heat.  Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large skillet brown your ground beef over medium high heat.  Once the meat has browned push it to the sides of the pan creating a well in the middle.  If the meat has given off enough oil add in your onions and mushrooms, if it’s a bit dry you can add a tablespoon of olive oil.  Let the mushrooms and onions soften for 3-4 minutes then stir to combine with meat.  Season with garlic powder and S&P.  Add in ketchup, Worcestershire sauce, gravy and soup.  Let simmer for 5 mintues.  Stir in frozen corn and peas.  Stir to combine and remove from heat.

Drain your potatoes and return to pan.  Pour in your milk, sour cream, butter, and egg and season with S&P.  Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.

Spoon your meat mixure into ramekins filling them half way.   Take a large plastic Ziploc bag (or a pastry bag if you have one) and cut a small hole in the bottom corner.  Spoon your mashed potatoes into the bag then pipe out the potato on top of the meat mixture in the ramekins covering it completely.  Place your ramekins on a cookie sheet and bake at 425 for 20 minutes.   Serve with some veggies roasted alongside your pies!

Tasty Tidbit:  Try topping these with shredded cheese and broil for 3 minutes…so good!

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