Mini Shepherds Pies

Directions

1. 1
   Heat a little olive oil in the pan and quickly brown the meat over medium heat until browned.
2. 2
   Heat a little olive oil in a separate deep pan (or pot) and gently fry the chopped onion for a few minutes.
3. 3
   Add the diced carrots and diced celery and continue to fry on low heat for 5-8 minutes.
4. 4
   1-2 minutes before adding the beef, add in the chopped garlic.
5. 5
   Add the beef into the pan with the vegetables, add the canned tomatoes, beef stock and tomato paste, season with salt, pepper, Worcestershire sauce and Tabasco.
6. 6
   Give it a very good stir, partially cover with a lid and let it simmer for a few hours, stirring occasionally.
7. 7
   The longer it simmers, the more concentrated, deep and rich the beef flavor will be.
8. 8
   If it starts becoming too dry add a bit more beef stock.
9. 9
   For the last hour of simmering add the corn.
10. 10
    Slice the potatoes, and boil them in salted water for 5-8 minutes, then drain the water and leave potatoes dry for a minute or two.
11. 11
    Divide the beef ragout between baking molds or individual serving size ramekins.
12. 12
    Arrange a few slices of potatoes on top.
13. 13
    Bake at 200C for 20-30 minutes.
14. 14
    Serve immediately.