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Cozy Mini Shepherds Pie Potato Cups

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These cozy mini shepherd’s pie potato cups feature a crispy, cheesy potato topping and a savory meat and vegetable filling, perfect for quick weeknight dinners or entertaining.

Ingredients

Scale
  • 1 lb (450g) ground beef or lamb (lean)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup (150g) frozen peas and carrots mix (thawed)
  • 1 tbsp tomato paste
  • 1/2 cup (120ml) beef broth
  • 1 tsp Worcestershire sauce
  • Salt and black pepper to taste
  • 1 tsp dried thyme or fresh
  • 3 large potatoes (about 1.5 lbs / 700g), peeled and chopped
  • 1/4 cup (60ml) whole milk or cream (use dairy-free milk if needed)
  • 2 tbsp unsalted butter, softened
  • 1/2 cup (50g) shredded sharp cheddar cheese
  • Salt and pepper to taste
  • Optional garnish: Fresh chopped parsley or chives

Instructions

  1. Place peeled and chopped potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well in a colander and let steam dry for a few minutes.
  2. Transfer potatoes to a mixing bowl. Add softened butter, milk, salt, and pepper. Mash until smooth but still fluffy. Stir in half of the shredded cheddar cheese. Set aside.
  3. Heat a large skillet over medium heat. Add ground beef or lamb, breaking it up with a spoon. Cook about 5-7 minutes until browned and no longer pink. Drain excess fat if needed.
  4. Add diced onion and minced garlic to the skillet, sauté for 3-4 minutes until softened and fragrant.
  5. Stir in tomato paste, Worcestershire sauce, thyme, and beef broth. Let simmer for 5 minutes until slightly thickened. Season with salt and pepper to taste.
  6. Mix in thawed peas and carrots. Remove from heat.
  7. Preheat oven to 400°F (200°C). Lightly grease mini muffin tin cups.
  8. Place a spoonful of the meat filling into each muffin cup, pressing down gently to form a base.
  9. Top each cup with a generous scoop of mashed potato mixture, spreading evenly.
  10. Sprinkle remaining shredded cheddar cheese on top of each cup for that crispy, golden topping.
  11. Bake in preheated oven for 15-20 minutes, or until the tops are golden brown and crispy.
  12. Remove from oven and let cool for 5 minutes before carefully removing from the tins.
  13. Garnish with fresh parsley or chives if desired, then serve warm.

Notes

Do not overmix mashed potatoes to avoid gluey texture. Drain excess fat from meat filling to prevent greasiness. For extra crispy topping, broil for last 2-3 minutes watching carefully. Grease muffin tins with a silicone brush for easy release. If potato mixture is too stiff, add a splash more milk. Vegetarian and dairy-free adaptations are possible. Reheat leftovers in oven to maintain crispiness; avoid microwave.

Nutrition

Keywords: shepherd's pie, mini potato cups, comfort food, crispy topping, easy dinner, weeknight meal, ground beef, mashed potatoes, cheesy topping

Find it online: https://hungermind.com/cozy-mini-shepherds-pie-potato-cups-recipe-easy-crispy-topping/