Description
A delightful and hearty recipe for Mini Shepherd’s Pies that features crispy mashed potato cups filled with a flavorful ground beef filling. These mini pies are perfect for appetizers, snacks, or as a comforting meal.
Ingredients
Units
Scale
Mashed Potato Cups:
- 1 1/4 cups water
- 2 tablespoons salted butter
- 1/2 cup milk
- 2 cups potato flakes
- 1 large egg, whisked
- 1 cup shredded cheddar cheese
- 1 garlic clove, finely minced
- 2 tablespoons finely chopped chives
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Ground Beef Filling:
- 2 tablespoons avocado oil
- 1 small sweet onion, finely diced
- 3 celery ribs, finely diced
- 3 garlic cloves, finely minced
- 1 pound 90/10 ground beef
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups beef broth
- 1 1/2 cups frozen mixed vegetables
- 3 slices cheddar cheese, each cut into 4 squares (12 squares total)
- Fresh flat-leaf parsley, chopped (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F.
- Prepare the Mashed Potato Cups: Add the water and butter to a medium pot over high heat and bring it to a boil. Once boiling, remove from heat and stir in the milk, potato flakes, and garlic. Stir until the milk is fully absorbed, then mix in the egg, cheddar cheese, chives, salt, and black pepper. Spray a 12-count muffin tray with nonstick cooking spray. Scoop ¼ cup of the potato mixture into each cavity. Lightly spritz your fingers with nonstick spray, then press the mixture to form a well in the center of each cup, spreading the potatoes up the sides.
- Bake the Potato Cups: Bake for 25-30 minutes, or until the potato cups are firm, the edges are crispy, and they release easily from the pan. Remove them from the oven and loosen each one, keeping them in the muffin tin.
- Prepare the Ground Beef Filling: While the potato cups are baking, add the avocado oil to a large skillet or saucepan over medium heat. Once shimmering, add the onion and celery, and cook for 3-4 minutes, or until the onion is translucent. Add the garlic and cook for another 30 seconds, or until fragrant. Push the vegetables to one side of the skillet and add the ground beef. Cook, breaking it apart, for 7-8 minutes, or until it’s no longer pink. Add the tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, salt, and black pepper. Mix everything together until well combined. Stir in the beef broth, reduce the heat to low, and let the mixture simmer for about 8-10 minutes, or until it’s thickened and not runny. Stir in the frozen mixed vegetables and cook for another 2-3 minutes.
- Assemble the Mini Shepherd’s Pies: Fill each potato cup with ¼ cup of the ground beef filling, gently pressing down on the center of the potato cups to make room. The filling should rise about ½-1 inch above the tops of the potato cups. Top each cup with a slice of cheese and return to the oven for 3-4 minutes, or until the cheese is melted. Serve with parsley if desired.
Notes
- Mashed Potato Consistency: Use potato flakes rather than instant mashed potatoes to avoid extra fillers that may change the texture.
- Egg Is Essential: It helps bind the potato cups so they don’t fall apart after baking.
- Firm Up the Crust: Make sure to bake the potato cups long enough to hold their shape before adding the filling.
- Meat Choice: Leaner ground beef (90/10) prevents excess grease, keeping the filling from becoming too watery.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep the texture crispy.
- Make Ahead: You can prepare the mashed potato cups and ground beef filling separately, then assemble and bake just before serving.
Nutrition
- Serving Size: 1 mini pie
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
