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Crispy Mini Shepherd’s Pie Cups Recipe with Easy Fluffy Mashed Potato Topping

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These crispy mini shepherd’s pie cups combine savory ground beef filling with a fluffy mashed potato topping, perfect for potlucks, family gatherings, or a comforting snack.

Ingredients

Scale
  • 1 lb ground beef (or lamb for a traditional touch)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots mix (or fresh if in season)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup beef broth
  • 2 large russet potatoes (about 1 lb), peeled and cubed
  • 3 tbsp unsalted butter, softened
  • 1/4 cup whole milk or cream (use dairy-free milk if needed)
  • Salt and pepper, to taste
  • Olive oil, for cooking
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease your 12-cup muffin tin with olive oil to prevent sticking.
  2. Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Cook for 15–20 minutes until potatoes are fork-tender. Drain well.
  3. Return potatoes to the pot or a mixing bowl. Add softened butter and milk, then mash until fluffy and smooth. Season with salt and pepper to taste. Set aside.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for another 30 seconds until fragrant.
  5. Crumble the meat into the skillet. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Drain excess fat if necessary.
  6. Stir in tomato paste, Worcestershire sauce, thyme, salt, pepper, and frozen peas and carrots. Pour in beef broth and simmer for 5 minutes until slightly thickened. The mixture should be moist but not soupy.
  7. Spoon about 2 tablespoons of the meat mixture into each muffin cup, pressing down lightly. Top each with a generous dollop (about 3 tablespoons) of mashed potatoes. Use the back of a spoon or a fork to spread and create a textured top.
  8. Place the muffin tin in the oven and bake for 20–25 minutes, or until the mashed potato topping is golden and crispy on the edges.
  9. Let the mini shepherd’s pie cups cool for 5 minutes in the pan before carefully removing. Garnish with chopped parsley if desired. Serve warm and enjoy!

Notes

Use Yukon Gold potatoes for extra buttery flavor and creamier texture. For gluten-free, verify Worcestershire sauce brand. To avoid gluey mashed potatoes, do not overmix and drain potatoes well. Tent with foil if mashed potatoes brown too quickly. A quick broil at the end can add extra crispiness but watch closely to avoid burning.

Nutrition

Keywords: shepherd's pie, mini shepherd's pie, mashed potato topping, ground beef recipe, comfort food, potluck recipe, easy dinner

Find it online: https://elvafood.com/crispy-mini-shepherds-pie-cups-recipe-with-easy-fluffy-mashed-potato-topping/