I’ve had this recipe forever, though I think I’ve only made it a couple of times. Probably because we don’t often have leftover mashed potatoes and cooking potatoes to mash for the top of a casserole just seems like too much work. (Update: I now often make these with just cheese and skip the potatoes when I don’t have them because the filling is so good!)
Then I had the idea to make them in ramekins when I did have some leftover mashed potatoes recently, and I gotta tell you- I’ll be making these a lot more often. And making the filling with tomato sauce amps up the flavor, too- it’s different than other “pot pie” recipes I’ve tried. And in a good way.
What is it about ramekins that elevate a normal “casserole” to new heights? The presentation is SO much nicer than a spoonfull of glop, and they actually seem to taste better- I think because the topping doesn’t get lost in the filling during baking or serving.
Whatever the reason, I can see a lot of “ramekin meals” on the horizon, as this would be wonderful with leftover beef, pork, or sausage, too. I should probably serve my Individual Berry Crisps for dessert and make it a slam dunk.
Or do you think that’d be too much ramekin love?
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