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
Scale
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.
