Mini Shepherd’s Pies (Print Version)
# Ingredients:
→ Mashed Potato Cups
01 -
1 1/4 cups water
02 -
2 tablespoons salted butter
03 -
1/2 cup milk
04 -
2 cups potato flakes
05 -
1 large egg, whisked
06 -
1 cup shredded cheddar cheese
07 -
1 garlic clove, finely minced
08 -
2 tablespoons finely chopped chives
09 -
1 teaspoon salt
10 -
1/4 teaspoon black pepper
→ Ground Beef Filling
11 -
2 tablespoons avocado oil
12 -
1 small sweet onion, finely diced
13 -
3 celery ribs, finely diced
14 -
3 garlic cloves, finely minced
15 -
1 pound 90/10 ground beef
16 -
3 tablespoons tomato paste
17 -
2 tablespoons all-purpose flour
18 -
2 tablespoons Worcestershire sauce
19 -
3/4 teaspoon dried thyme
20 -
3/4 teaspoon dried rosemary
21 -
3/4 teaspoon dried parsley
22 -
1 teaspoon salt
23 -
1/2 teaspoon black pepper
24 -
1 1/2 cups beef broth
25 -
1 1/2 cups frozen mixed vegetables
26 -
3 slices cheddar cheese, each cut into 4 squares (12 squares total)
27 -
Fresh flat-leaf parsley, chopped, optional
# Instructions:
01 -
Preheat the oven to 375°F. Add water and butter to a medium pot over high heat and bring to a boil. Once boiling, remove from heat and stir in milk, potato flakes, and garlic until the milk is absorbed. Mix in the egg, cheddar cheese, chives, salt, and black pepper.
02 -
Spray a 12-count muffin tray with nonstick cooking spray. Scoop 1/4 cup of the potato mixture into each cavity. Lightly spritz your fingers with nonstick spray and press the mixture to form a well in the center, spreading the potatoes up the sides.
03 -
Bake for 25-30 minutes, or until the potato cups are firm, edges are crispy, and release easily from the pan. Remove from the oven and loosen each cup while keeping them in the muffin tin.
04 -
While the potato cups bake, add avocado oil to a large skillet over medium heat. Add onion and celery, and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant. Push the vegetables to one side and add ground beef, cooking 7-8 minutes until no longer pink. Stir in tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, salt, and black pepper, mixing well.
05 -
Stir in beef broth, reduce to low heat, and let simmer for 8-10 minutes until thickened. Add frozen mixed vegetables and cook for 2-3 minutes.
06 -
Fill each baked potato cup with 1/4 cup ground beef filling, pressing down the center to make space. Top each with a square of cheese and bake for another 3-4 minutes until cheese is melted. Garnish with parsley if desired.
# Notes:
01 -
Use potato flakes for better texture.
02 -
Baking the potato cups firmly ensures their structure.
03 -
A lean ground beef (90/10) prevents excess grease.
04 -
Store leftovers in an airtight container for up to 3 days.
05 -
Reheat leftovers in the oven at 350°F for 10 minutes.