Classic Mini Shepherd’s Pie with Béchamel

1.Preheat your oven to 200°C (390°F).

2.Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

3.While the potatoes cook, crumble the chicken bouillon cube into the warmed milk and stir until dissolved. Set aside.

4.In a large skillet, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté until softened, about 5-7 minutes.

5.Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes. Season with salt and pepper to taste.

6.Stir in the cooked rice and corn kernels into the beef and vegetable mixture. Cook for another 2 minutes to combine flavors. Remove from heat.

7.Drain the cooked potatoes and return them to the pot. Mash with 1 tablespoon of butter and season with salt and pepper to taste. Set aside.

8.To prepare the béchamel sauce, melt the remaining 1 tablespoon butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste and turns slightly golden.

9.Gradually whisk in the warm milk with dissolved bouillon, stirring constantly to avoid lumps. Cook for 4-5 minutes until the sauce thickens to a creamy consistency. Season with a pinch of salt and pepper. Remove from heat.

10.Combine the béchamel sauce with the beef and vegetable mixture, stirring gently to incorporate.

11.To assemble, lightly grease 6 individual oven-safe ramekins or mini pie dishes.

12.Divide the beef and béchamel mixture evenly among the ramekins.

13.Top each with a layer of mashed potatoes, spreading evenly to cover the filling.

14.Brush the mashed potato tops with the beaten egg for a golden finish.

15.Sprinkle grated cheddar cheese generously over the mashed potatoes.

16.Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.

17.Remove from the oven and let cool for 5 minutes before serving.