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Vegetables

Mini Shepherd’s Pies

This fresh take on a classic Shepherd’s Pie gets its twist from a standard cupcake pan. Make it your own by adding diced, seasonal veggies to the mix.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
368 calories per serving

Ingredients

> 1 (24 oz) pkg homestyle mashed potatoes
> 2 tbsp olive oil
> 1 cup diced onion
> 1 cup diced carrot
> 1 lb ground beef
> 1 tsp tomato paste
> 2 tsp Worcestershire sauce
> 1 cup frozen peas, thawed

Steps

1
Preheat the oven to 400°F and prepare the potatoes in the microwave according to package directions. Meanwhile, heat 1 tbsp oil in a heavy-bottom pan over medium-high heat. Cook the onions and carrots stirring occasionally until slightly softened.
2
Add the remaining oil and stir in the ground beef, tomato paste, and Worcestershire sauce. Cook mixture for an additional 5 min., until no pinkness remains. Reduce heat to a simmer, stir in the peas and cook for 1 min.
3
Line a standard cupcake pan with paper liners. Divide the meat mixture evenly among the cavities and top each evenly with the mashed potatoes. Bake for 15 min. and broil for 1 min. more or until the mashed potatoes are lightly golden and toasted. Shepherd’s pies are ready when an internal thermometer reads 145°F. Allow pies to cool to room temperature before transferring to a container and setting in the freezer.
4
To reheat, leave pies in the fridge overnight to thaw and simply bake at 350°F for 10–15 min. or until pies are warmed through and an internal thermometer reaches 145°F.

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