2 tablespoons olive oil
two garlic cloves, minced his
1/2 cup chopped onion
1/4 cup chopped celery
1 pound lean ground beef
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups chopped seeded tomatoes
1 cup frozen peas and carrots.
1 teaspoon each Rosemary and thyme, crushed
1/4 teaspoon each cracked black pepper and salt.
One package refrigerated pie pastry
2 cups prepared mashed potatoes (instant is fine)
1/4 cup shredded cheddar cheese (or more).
2 tablespoons butter, melted
paprika to taste
in a large nonstick skillet with olive oil, cook garlic, onion and celery until tender.
Add beef; cook, stirring, until lightly browned.
Stir in tomato paste and Worcestershire sauce.
Fold in tomatoes, peas and carrots, thyme, rosemary, pepper and salt. Simmer 10 min.
From each pastry. Cut to circles to line each of four ramekins (8 ounce). Fill with beef mixture. Stir cheese into potatoes. Pipe or spoon potatoes around edges of ramekins. Drizzle with butter. Dust with paprika.