Mini Shepherd's Pies

I made these a lot for Mom when she was sick.  She could eat them because they were soft and the radiation made her mouth hurt.  Also, they were just the right size to make her eat something.  They are from ""What to Eat During Cancer Treatment"" put out by the American Cancer Society.  I still make this recipe, but I bake it in a larger dish.  I think about Mom every time I make it.  (from Terri)

1 lb. potatoes, peeled and cut into 2-inch pieces
2 Tbs. butter
2 to 4 Tbs. low fat milk
Salt
1 Tbs. vegetable oil
1 lb. lean ground beef (I use ground turkey)
1 small (or 1/2 large) onion, finely chopped
1/3 c. ketchup
1 tsp Worcestershire sauce
1 c. frozen peas and carrots mixture

Preheat oven to 400 degrees.

Fill a larce saucepan with enough water to cover the potatoes by an inch or more and bring to a boil.  Reduce to a simmer and cook until potatoes are tender.  Drain and return to the pan.  Add the butter and 2 tablespoons or the milk and mash until soft and creamy, adding more milk if necessary.  Season with salt.

Meanwhile, in a large skillet over medium-high heat, add the oil.  Saute the ground beef and onion for 6 to 8 minutes or until meat is cooked through, stirring frequently to break up the meat.  Drain if needed.  Add the ketchup and Worcestershire sauce and stir well to combine.  Add the peas and carrots and stir well to combine.

Divide meat mixture evenly between four (1 cup) ramekins or oven-safe teacups.  Top with about 1/2 cup mashed potatoe, spreading to cover the meat.  Place the ramekins on a baking sheet.

Bake for 10 minutes, or until the tops are golden.  Let cool for 5 to 10 minutes before serving.

You can also bake it in a larger dish for family-style eating.  An 8 by 8 inch pan or a round casserole dish works.  Bake for an additional 10 to 15 minutes, until the potatoes are golden.