To make individual pies, use six 10-ounce ramekins.
Serve with a green salad with balsamic vinaigrette and crusty bread.
Bring to a boil and cook until tender, 12 to 14 minutes.
Drain and return the potatoes to the pan.
Add milk, 2 tablespoons oil and 1/2 teaspoon salt; mash.
Preheat oven to 400degrees F. Coat an 8-inch-square pan or similar 2-quart baking dish with cooking spray.
To prepare filling: Heat oil in a large nonstick skillet over medium-high heat.
Pour in sherry and cook, stirring, until almost evaporated, 1 to 2 minutes.
Whisk broth (or stock) and flour in a bowl.
Add to the pan and cook, stirring, until thickened, 1 to 2 minutes.
Transfer to the prepared baking dish.
Spread the mashed potatoes on top.
Place the baking dish on a baking sheet.
Bake until the potatoes are browned in spots and the filling is bubbling, 30 to 35 minutes.
Reheat before topping and baking.
Use dry sherry instead of cooking sherry in recipes calling for sherry.
Look for it near other fortified wines.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
