Description
A delicious twist on traditional shepherd’s pie served in mini muffin cups.
Ingredients
Scale
- 1 pound Ground Beef (can substitute with ground turkey or lentils)
- 1 cup Frozen Peas and Carrots (fresh veggies can work but may require additional cooking time)
- 1 large Onion (use shallots for a milder flavor if preferred)
- 2 cloves Garlic (can be omitted for those sensitive to garlic)
- 2 tablespoons Tomato Paste (substitute with a small amount of ketchup in a pinch)
- 1 tablespoon Worcestershire Sauce (can replace with soy sauce for a different flavor profile)
- 1/2 cup Beef Broth (vegetable broth can be used for a vegetarian variant)
- to taste Salt
- to taste Pepper
- 2 cups Mashed Potatoes (use pre-made for convenience or flavored variations like garlic mashed potatoes)
- 2 tablespoons Butter (can substitute with olive oil for a dairy-free option)
- to taste Cheddar (optional, omit for a dairy-free recipe)
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked, about 6-8 minutes. Drain any excess fat and set aside.
- Stir in the chopped onion and minced garlic into the skillet, sautéing for about 3-4 minutes until the onion becomes translucent.
- Add tomato paste, Worcestershire sauce, and beef broth to the skillet. Stir well and let simmer for 5-7 minutes.
- Stir in the frozen peas and carrots, cooking for an additional 3-4 minutes until warmed through.
- Preheat your oven to 400°F (200°C). Grease a mini muffin pan.
- Spoon the meat mixture into each muffin cup, filling them about three-quarters full and top with a dollop of mashed potatoes.
- Bake for 20-25 minutes or until the tops are golden brown.
- Let cool for a few minutes, then release from the pan and serve warm.
Notes
- This dish can easily be adapted for different dietary needs by substituting the beef and using dairy-free alternatives.
- Experiment with different vegetables based on your preference or what you have on hand.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Entrees
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg