Roasted Carrot and Tomato Salad

Method

1. 3 large carrots 1 cup grape tomatoes or cherry tomatoes, halved 2 tbsp olive oil Itbsp balsamic vinegar pinch each salt and pepper 4 cups lightly packed baby salad greens Shepherd’s Pies: In food processor, pulse together onion, mushrooms and garlic until finely chopped.
2. Set aside.
3. In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes.
4. Scrape into bowl.
5. In same skillet, heat oil over medium-high heat;
6. saute onion mixture and rosemary until no liquid remains, about 4 minutes.
7. Sprinkle with flour;
8. cook, stirring often, for 2 minutes.
9. Stir in corn, peas, Worcestershire sauce, half each of the salt and pepper and 1 cup water.
10. Add beef and any juices;
11. bring to boil.
12. Reduce heat and simmer, stirring, until thickened, about 2 minutes.
13. Divide among four ll^-cup (375 mL) ramekins.
14. Meanwhile, in large saucepan of boiling lightly salted water, cook potatoes until tender, about 12 minutes.
15. Reserving 14 cup of the cooking liquid, drain.
16. Return potatoes to saucepan;
17. mash with half of the butter, the remaining salt and pepper and reserved cooking liquid, as needed, until smooth.
18. Stir in green onions.
19. Spoon over beef mixture, spreading to rims of ramekins.
20. (Make- ahead: Cover and refrigerate for up to 2 days;
21. add 20 minutes to hake time.) Dot tops with remaining butter.
22. Bake on rimmed baking sheet in 400°F (200°C) oven until tops are golden, about 30 minutes.