If you’ve ever wanted to enjoy the comforting, hearty flavors of a classic shepherd’s pie in a fun, bite-sized form, you’re going to adore this Mini Shepherd’s Pies in Potato Cups Recipe. Picture golden, crispy mashed potato cups filled with savory ground beef and vegetable filling, all topped with bubbly melted cheddar cheese. This dish is a delightful twist on a traditional favorite that’s perfect for parties, family dinners, or even a cozy night in. It’s charming, portable, and packed with so much flavor that you’ll keep coming back for more.
Ingredients You’ll Need
This Mini Shepherd’s Pies in Potato Cups Recipe relies on simple yet essential ingredients that come together to create a rich palette of flavors and textures. Each item has its role, from the fluffy potato base to the hearty ground beef mixture and melty cheddar finish, making every bite absolutely irresistible.
- Water (1 ¼ cups): The foundation for your mashed potatoes, ensuring they’re perfectly hydrated and fluffy.
- Salted butter (2 tablespoons): Adds richness and helps create a smooth, creamy potato mixture.
- Milk (½ cup): Keeps the mashed potatoes soft and silky.
- Potato flakes (2 cups): The secret to quick, no-boil mashed potatoes that bake beautifully into cups.
- Large egg (1, whisked): Binds the potatoes together so the cups hold their shape when baked.
- Shredded cheddar cheese (1 cup): Mixed into the potatoes for a sharp, creamy flavor boost.
- Garlic clove (1, finely minced): Infuses the potato mixture with fragrant, savory notes.
- Chopped chives (2 tablespoons): Adds a fresh, mild onion flavor and a burst of color.
- Salt (1 teaspoon): Essential for enhancing all the flavors.
- Black pepper (¼ teaspoon): Provides a gentle peppery kick.
- Avocado oil (2 tablespoons): Perfect for sautéing vegetables and beef without overpowering flavors.
- Sweet onion (1 small, finely diced): Brings natural sweetness and depth to the filling.
- Celery ribs (3, finely diced): Adds subtle crunch and aromatic notes.
- Garlic cloves (3, finely minced): Intensifies the savory base of the ground beef mixture.
- Ground beef (1 pound, 90/10): The hearty protein that makes this dish a true shepherd’s pie.
- Tomato paste (3 tablespoons): Adds richness and a slight tang, rounding out the filling’s flavor.
- All-purpose flour (2 tablespoons): Helps thicken the beef filling for a luscious consistency.
- Worcestershire sauce (2 tablespoons): Adds umami depth and a subtle tang to the savory mixture.
- Dried thyme (¾ teaspoon): Brings earthiness that complements the meat beautifully.
- Dried rosemary (¾ teaspoon): Adds a fragrant piney note.
- Dried parsley (¾ teaspoon): Lightly herbaceous, tying the flavors together.
- Salt (1 teaspoon): For seasoning the filling perfectly.
- Black pepper (½ teaspoon): Balances the taste with some warmth.
- Beef broth (1 ½ cups): The liquid base that simmers to make the filling tender and flavorful.
- Frozen mixed vegetables (1 ½ cups): Adds color, texture, and a touch of sweetness to the filling.
- Cheddar cheese slices (3 slices, cut into 12 squares): For that golden melted topping, sealing in all the goodness.
- Fresh flat-leaf parsley (optional, chopped): A fresh garnish that brightens up the presentation.
How to Make Mini Shepherd’s Pies in Potato Cups Recipe
Step 1: Preheat the Oven
Start by heating your oven to 375 degrees, which is the perfect temperature to bake your potato cups until golden and crisp without drying them out.
Step 2: Prepare the Mashed Potato Cups
In a medium pot, bring the water and butter to a boil over high heat. Once boiling, remove from heat and stir in the milk, potato flakes, and finely minced garlic. Keep stirring until the milk is fully absorbed. Next, mix in the whisked egg, shredded cheddar cheese, chives, salt, and a dash of black pepper. This mix forms the flavorful base for your potato cups that will hold the savory filling.
Step 3: Form and Bake the Potato Cups
Spray a 12-count muffin tin with nonstick spray. Scoop ¼ cup of the potato mixture into each muffin cavity. Lightly spritz your fingers with nonstick spray and press the potatoes to create a well in the center, spreading the sides up the walls of the muffin cup. Bake for 25 to 30 minutes until the edges are crisp and holders release easily from the pan. Leaving them in the muffin tin keeps them sturdy for filling.
Step 4: Cook the Vegetable Base for the Filling
While the potato cups bake, heat avocado oil in a large skillet over medium heat. Add diced onion and celery, cooking for 3 to 4 minutes until the onion is translucent. Then stir in the minced garlic and cook for another 30 seconds, releasing fantastic aromas that will flavor the whole dish.
Step 5: Brown the Ground Beef
Push the veggies to one side of the pan and add the ground beef. Break it apart, cooking until no pink remains, about 7 to 8 minutes. This step is essential to develop that savory meat flavor foundation.
Step 6: Add Seasonings and Thicken
Mix in the tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, salt, and pepper, stirring until everything is wonderfully combined. Then pour in the beef broth, reduce heat to low, and let it simmer for 8 to 10 minutes, thickening into a rich filling. Toss in frozen mixed vegetables and cook for a further 2 to 3 minutes, adding vibrant colors and subtle sweetness.
Step 7: Assemble the Mini Shepherd’s Pies in Potato Cups Recipe
Once your potato cups are baked and slightly cooled but still warm, fill each with about ¼ cup of the beef mixture, gently pressing down to accommodate the filling. The filling should sit slightly above the edge of each cup, promising a hearty bite every time.
Step 8: Top with Cheese and Bake Again
Add one cheddar cheese square on top of each filled cup and return the entire muffin tray to the oven for 3 to 4 minutes. This melts the cheese into a gooey, golden topper that makes this Mini Shepherd’s Pies in Potato Cups Recipe utterly irresistible.
How to Serve Mini Shepherd’s Pies in Potato Cups Recipe
Garnishes
To add a final touch of freshness and a pop of color, sprinkle chopped flat-leaf parsley over the hot potato cups just before serving. The bright green not only looks inviting but also adds a mild herbaceous note that balances the richness beautifully.
Side Dishes
Serve these mini pies alongside a crisp garden salad or some steamed green beans to balance the richness with fresh, light textures. A tangy cranberry chutney or a robust mustard dip also pairs wonderfully, offering a flavor contrast that excites the palate.
Creative Ways to Present
For a party or gathering, arrange these Mini Shepherd’s Pies in Potato Cups Recipe appetizers on a wooden board with small toothpicks inserted for easy grabbing. You can also serve them individually in decorative cupcake liners for a whimsical touch that’s sure to impress guests of all ages.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The potato cups hold their shape well, though the filling may firm up, so warming gently before serving is best.
Freezing
You can freeze assembled, unbaked potato cups and beef filling separately for up to 2 months. Wrap tightly to prevent freezer burn and thaw overnight in the fridge before baking and assembling, ensuring fresh-tasting results.
Reheating
Reheat leftovers in a 350-degree oven for about 10-15 minutes until warmed through and the cheese topping is melty again. Avoid microwaving to keep the crispy edges intact.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the ground beef for lentils or a meat substitute, and use vegetable broth instead of beef broth. This Mini Shepherd’s Pies in Potato Cups Recipe is flexible and welcomes tasty variations.
What type of potatoes can I use?
This recipe uses potato flakes for convenience, but you can substitute with freshly mashed potatoes if you prefer. Just make sure they are thick and hold their shape well when pressed into the muffin tin.
Can I prepare the potato cups ahead of time?
Yes! You can bake the potato cups a day ahead, then fill and bake them right before serving. This saves time and keeps everything fresh and tasty.
Is this recipe gluten-free?
As written, it contains flour, but you can easily substitute with a gluten-free flour blend or cornstarch to keep the filling thick and make the Mini Shepherd’s Pies in Potato Cups Recipe gluten-free-friendly.
How do I prevent the potato cups from sticking to the muffin tin?
Nonstick spray is key, and you can also use silicone muffin liners. Let the cups cool slightly before removing to ensure they hold together and release easily.
Final Thoughts
There’s just something so joyful about sharing these Mini Shepherd’s Pies in Potato Cups Recipe with friends and family. They are cozy, comforting, and clever all at once. Give this recipe a try and watch how it quickly becomes a cherished classic in your kitchen — perfect for any occasion when you want to impress with flavor and fun!
Print
Mini Shepherd’s Pies in Potato Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 mini pies
- Category: Main Dish
- Method: Baking
- Cuisine: British
Description
These Mini Shepherd’s Pies are a delightful individual-sized take on the classic comfort dish. Creamy mashed potato cups are filled with a savory mixture of ground beef, vegetables, and herbs, then topped with melted cheddar cheese. Perfect as a crowd-pleasing appetizer or a fun weeknight dinner.
Ingredients
Mashed Potato Cups
- 1 ¼ cups water
- 2 tablespoons salted butter
- ½ 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
- ¼ teaspoon black pepper
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
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups beef broth
- 1 ½ cups frozen mixed vegetables
Assembly & Topping
- 3 slices cheddar cheese (each cut into 4 squares; 12 squares total)
- Fresh flat-leaf parsley (chopped, optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the mashed potato cups.
- Make potatoes: In a medium pot, bring the water and butter to a boil over high heat. Remove from heat, then stir in milk, potato flakes, and garlic until fully absorbed. Mix in whisked egg, shredded cheddar cheese, chopped chives, salt, and black pepper thoroughly to create the mashed potato mixture.
- Fill muffin cups: Spray a 12-cup muffin tray with nonstick cooking spray. Scoop ¼ cup of the potato mixture into each cup. Lightly spritz your fingers with nonstick spray and press the mixture to form a well in the center, spreading the potato up the sides.
- Bake mashed potato cups: Bake for 25-30 minutes until the potato cups are firm, edges crispy, and easily release from the pan. Keep them in the muffin tin after removing from the oven.
- Cook vegetables: While the potato cups bake, heat avocado oil in a large skillet or saucepan over medium heat. Add diced onion and celery, cooking 3-4 minutes until onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef: Push vegetables to one side; add ground beef to skillet. Cook for 7-8 minutes, breaking it apart, until no pink remains. Stir in tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, salt, and black pepper, mixing well.
- Simmer filling: Pour in beef broth, reduce heat to low, and simmer for 8-10 minutes until thickened. Stir in frozen mixed vegetables and cook 2-3 more minutes.
- Assemble pies: Once potato cups are baked, fill each with about ¼ cup of the ground beef filling. Gently press down the potato cups to create room for the filling, which should rise about ½ to 1 inch above the potatoes.
- Top with cheese and bake: Place one cheddar cheese square atop each filled cup. Return to the oven for 3-4 minutes until the cheese melts.
- Serve: Optionally sprinkle chopped fresh parsley over the mini pies before serving warm.
Notes
- Use 90/10 lean ground beef to reduce excess fat and maintain good texture.
- Lightly spraying your fingers helps shape the potato cups without sticking.
- Frozen mixed vegetables add convenience; you can substitute with fresh chopped vegetables if desired.
- The dish can be prepared ahead by making filling and potatoes separately; assemble and bake before serving.
- Adjust seasoning in filling and potato mixture to taste for salt and pepper.
- For a vegetarian version, swap the ground beef with a plant-based meat alternative and use vegetable broth.
