Name: Shepherd's Pie Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound Ground Beef (can substitute with ground turkey or lentils); 1 cup Frozen Peas and Carrots (fresh veggies can work but may require additional cooking time); 1 large Onion (use shallots for a milder flavor if preferred); 2 cloves Garlic (can be omitted for those sensitive to garlic); 2 tablespoons Tomato Paste (substitute with a small amount of ketchup in a pinch); 1 tablespoon Worcestershire Sauce (can replace with soy sauce for a different flavor profile); 1/2 cup Beef Broth (vegetable broth can be used for a vegetarian variant); to taste Salt; to taste Pepper; 2 cups Mashed Potatoes (use pre-made for convenience or flavored variations like garlic mashed potatoes); 2 tablespoons Butter (can substitute with olive oil for a dairy-free option); to taste Cheddar (optional, omit for a dairy-free recipe)

Description

These Shepherd’s Pie Muffins are a delicious twist on a classic dish, perfect for a hearty meal.

Ingredients

Scale

1 pound Ground Beef (can substitute with ground turkey or lentils)
1 cup Frozen Peas and Carrots (fresh veggies can work but may require additional cooking time)
1 large Onion (use shallots for a milder flavor if preferred)
2 cloves Garlic (can be omitted for those sensitive to garlic)
2 tablespoons Tomato Paste (substitute with a small amount of ketchup in a pinch)
1 tablespoon Worcestershire Sauce (can replace with soy sauce for a different flavor profile)
1/2 cup Beef Broth (vegetable broth can be used for a vegetarian variant)
to taste Salt
to taste Pepper
2 cups Mashed Potatoes (use pre-made for convenience or flavored variations like garlic mashed potatoes)
2 tablespoons Butter (can substitute with olive oil for a dairy-free option)
to taste Cheddar (optional, omit for a dairy-free recipe)

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet over medium heat, brown the ground beef until fully cooked, about 6-8 minutes. Drain any excess fat and set aside.
Stir in the chopped onion and minced garlic into the skillet, sautéing for about 3-4 minutes until the onion becomes translucent.
Add tomato paste, Worcestershire sauce, and beef broth to the skillet. Stir well and let simmer for 5-7 minutes.
Stir in the frozen peas and carrots, cooking for an additional 3-4 minutes until warmed through.
Preheat your oven to 400°F (200°C). Grease a mini muffin pan.
Spoon the meat mixture into each muffin cup, filling them about three-quarters full and top with a dollop of mashed potatoes.
Bake for 20-25 minutes or until the tops are golden brown.
Let cool for a few minutes, then release from the pan and serve warm.

Notes

For a vegetarian option, substitute ground beef with lentils and vegetable broth.
Adjust the seasoning to taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 15g
Cholesterol: 60mg