Preheat oven to 400ºF. Place six 6-oz ramekins on a rimmed baking sheet; set aside.
Place potatoes in a saucepan; add enough water to cover them and
stir in 1/4 tsp salt. Bring to a boil over high heat; reduce heat to
medium-low and simmer, covered, until tender, about 12 to 15 minutes.
Drain potatoes and return to saucepan; stir in scallions, milk, 1/4 tsp
salt and pepper. Mash with a potato masher until somewhat smooth; set
Meanwhile, coat a nonstick skillet with cooking spray; set over
medium-high heat. Add beef, onion, carrot, garlic, garlic seasoning and
remaining 1/2 tsp salt; sauté, breaking up beef, until onions are
translucent and carrots are just tender, about 10 minutes. Stir in
tomato sauce; remove from heat.
Spoon about 1/2 cup beef mixture into each ramekin. Top each with a
layer of green beans and a layer of mashed potatoes; sprinkle each with a
Tbsp cheese. Bake until heated through, about 20 minutes.
Serving size: 1 shepherd’s pie
If frozen, thaw at room temperature for 1 hour and then bake until heated through, about 35 to 40 minutes.