Vivienne’s Mini Shepherd’s Pies with Chorizo and Grass Fed Beef

Ingredients

• ½ cup unsalted butter (4 oz), divided, plus more for greasing dishes
• 1 medium-size yellow onion, finely chopped (about 1 3/4 cups)
• 1 medium carrot, finely chopped (about 1/2 cup)
• 2 teaspoons kosher salt, divided
• ½ teaspoon black pepper, divided
• 1 lb SunFed Ranch 100% grass-fed 90/10 ground beef
• 1 link fresh Mexican chorizo, casing removed (5-6 oz)
• 6 tablespoons all-purpose flour
• 2 cups beef stock
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• 2 tablespoons Dijon mustard
• 3 medium-size russet potatoes, peeled and thinly sliced
• Finely chopped fresh flat-leaf parsley, for garnish

Instructions

1. Preheat oven to 450°F.
2. Grease 6 (12- to 16-ounce) individual pie dishes with butter and set aside.
3. Melt 1/4 cup butter in a large skillet over medium-high heat. Add onion, carrot, 1 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring often, until onion is soft but not browned, about 5 minutes.
4. Add ground beef and chorizo. Cook, stirring often, until meat is browned and cooked through, about 5 minutes.
5. Sprinkle flour over mixture, and cook, stirring constantly, for 2 minutes.
6. Stir in stock, Worcestershire sauce, paprika, and oregano; bring to a boil over medium-high. Reduce heat to low; simmer, stirring often, until flavors meld and vegetables soften, about 10 minutes. Remove from heat; stir in mustard and 1/2 teaspoon salt.
7. Spoon filling evenly into prepared dishes, about 2/3 cup filling each. Top evenly with sliced potatoes. Sprinkle potatoes with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Microwave remaining 1/4 cup butter in a small microwavable bowl on high until melted, about 1 minute. Brush melted butter evenly over potatoes.
8. Transfer dishes to preheated oven. Bake until pies are golden brown, 25 to 35 minutes. Remove from oven; garnish with parsley, find a shepherd and thank him.