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and sides of a 6-cup muffin pan. Line each cup with foil and fill two-thirds
full with pie weights or dried beans. Select Bake with temperature set to
350°F for 10 minutes. Once oven is preheated, place muffin pan in the lower
position. Bake until golden. Allow to cool while preparing the filling.
2. In a medium nonstick skillet, cook ground beef over medium-high heat,
stirring frequently until cooked through, about 5 minutes. Add the carrot,
celery, onion, garlic, thyme sprigs and bay leaf to the beef, and continue
to cook over medium heat until the vegetables are sweated and tender,
about 8 to 10 minutes.
3. Sprinkle the flour over the ground beef mixture and cook, stirring constantly
for 1 to 2 minutes. Add stock, Worcestershire sauce, and tomato paste
and continue to cook over low heat, stirring occasionally until the mixture is
bubbly and thick, another 5 to 8 minutes. Remove thyme sprigs and bay leaf.
Stir in thawed peas and cook for 1 to 2 minutes longer. Season to taste with
salt and white pepper.
4. Divide the mixture among the 6 cooled crusts. Top each pie with ¼ cup of
mashed potatoes. Place the muffin pan in the upper position, select AirFry,
and set temperature to 400°F for 5 to 8 minutes, cooking until bubbly and
potatoes are nicely browned.
5. Remove mini shepherd’s pies from the muffin pan. Garnish with chopped
parsley. Serve warm.
Nutritional information per serving (1 muffin cup):
Calories 246 (43% from fat) • carb. 24.6g • pro. 10.7g • fat 12g • sat. fat 5.4g
chol. 35.8mg • sod. 346.1mg • calc. 16.2mg • fiber 1.7g
Oven-Roasted Ribs
Makes 6 servings
Dry rub:
2 tablespoons packed light brown sugar
3 tablespoons chili powder
1 teaspoon kosher salt
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 pounds St. Louis-style ribs (baby back ribs can be substituted)
1. Stir dry rub ingredients together in a small bowl.
2. Rub spices all over the ribs and refrigerate for at least 2 hours, but preferably
overnight.
3. When ready to cook, arrange ribs on the Baking/Drip Pan and put in the lower
position.
4. Select Low and set temperature to 200°F for 2½ hours. When cooking is
complete, cut into individual ribs and serve with barbecue sauce if desired.
Nutritional information per serving (based on 6 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g
chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g
Braised Lamb Shanks
Simple flavors plus a slow cooking method make these lamb shanks irresistible.
Makes about 4 servings
4 lamb shanks
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 garlic cloves, crushed
2 tablespoons olive oil
4 to 6 sprigs fresh rosemary
3 cups beef broth, divided
2 tablespoons balsamic vinegar
1. Rub the lamb shanks with the salt and pepper and place on the Baking/Drip Pan.
Take the smashed garlic and rub well over the lamb. Coat the seasoned shanks
with the olive oil and place the rosemary around and underneath the lamb.
2. Put the prepared pan with the lamb into the lower position. Select Dual Cook.
First, set to Roast at 425°F for 20 minutes, and then to Low at 250°F for
2 hours.
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