Mini Portuguese Kale Shepherd's Pies

Recipe by The Gourmet RD

There's no joking around here. This is comfort food at it's absolute finest, yo.  SHEPHERD'S PIE! But, you guys.  It's not the traditional Shepherd's Pie.  Because do I really ever do anything traditional?  Okay, once

Ingredients

• 6 medium Yukon gold potatoes (diced)
• 5 tbsp canola oil (divided)
• ½ yellow onion (diced)
• 8 oz turkey kielbasa (quartered)
• 2 cloves garlic (minced)
• 2 tbsp fresh thyme (chopped)
• 1 large bunch kale, ribs removed (roughly chopped)
• coarse salt and ground black pepper
• 4 tbsp flour
• 1½ cups low sodium chicken broth
• 2 tbsp butter
• ½ cup low fat milk

Method

1. Bring a large pot of water to a boil. Add 4 diced potatoes to the water and cook on a simmer until tender, about 10 minutes. Drain and set aside. In the meantime, heat 2 tablespoons oil in a large cast iron skillet to medium heat. Add onion and saute 2-3 minutes, until starting to soften. Add kielbasa and remaining diced potatoes and cook until potatoes start to soften and kielbasa is slightly browned, about 8-10 minutes. Reduce heat to medium-low. Add garlic and thyme and saute 30-60 seconds. Add kale and saute until wilted, about 5-7 minutes. Season to taste with salt and pepper. Preheat the oven to 375 degrees. Grease a 12-cup muffin tin with cooking spray. Using an ice cream scoop, fill each muffin cup ¾ of the way full with kielbasa/potato/kale mixture. Place skillet back on the stove and heat to medium-high. Add remaining oil; stir in flour and cook for about 60 seconds, creating a roux, whisking the entire time. Whisk in broth, a little at a time, until a smooth sauce forms and thickens, about 3-4 minutes. Season with salt and pepper. Spoon sauce into each muffin cup. Place in the oven and cook 7-8 minutes, until bubbly. In the meantime, mash the boiled potatoes with butter and low fat milk, until smooth {I leave the skins on}. Season to taste with salt and pepper. Remove muffin tin from the oven and turn the oven to a low broil. Using the ice cream scooper, place one scoop of mashed potatoes on top of each filled muffin cup. Place under the broiler for about 2 minutes, until peaks start to brown. Remove and sprinkle with additional black pepper.

View the recipe instructions at The Gourmet RD