Bake just about anything in a muffin tin, and it’s a little more special — even if it’s not a cupcake or muffin! I’ve baked egg bites in a mini muffin silicone pan, and individual meat loaves in a standard-size muffin tin. But this was the first time I baked mini shepherd’s pies in a jumbo-sized muffin tin.
The recipe is from Parents Magazine‘s December 2020 issue. Even though the magazine is geared toward parents of young children, that doesn’t mean the recipes it features can’t be enjoyed by the young-at-heart!
Much like chicken pot pie, my family loves shepherd’s pie in all varieties, whether it’s filled with ground turkey or ground beef, in a thick broth with carrots, peas and onions. But until I came across this recipe, we always baked the mashed potato-topped deliciousness in a casserole dish. The magazine’s recipe calls for using six ramekins, but I chose to use a jumbo muffin tin. In fact, I had enough beefy filling and mashed potatoes for two jumbo muffin tins. If you, like my family, want to cook once and have enough for two meals, use extra veggies and a couple extra potatoes. Freeze one half of your mini shepherd’s pies for another day’s dinner!
Ingredients:
- 2 tsp. olive oil
- 1 1/2 pounds ground beef (90 percent lean)
- 1 white onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoon tomato paste
- 2 1/2 cups lower-sodium beef broth
- 2 small carrots, chopped (1 cup)
- 1 teaspoon fresh thyme leaves
- 1 dried bay leaf
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups frozen peas (do not thaw)
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
Directions:
- Heat oil over medium-high in a large skillet. Add beef and onion; cook, stirring often, until beef is browned and onion is softened, 5 to 7 minutes. Stir in flour and 1/2 teaspoon each salt and pepper. Add tomato paste; cook, stirring constantly, until incorporated, about 1 minute.
- Stir broth, carrots, thyme, bay leaf and Worcestershire sauce into beef mixture and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until carrots are tender and cooking liquid thickens, about 30 minutes. Fold in peas; cook until peas are heated through, about 2 minutes. Remove from heat; set aside.
- Preheat oven to 375 degrees Fahrenheit. Place potatoes in a large pot; add water to cover. Bring to a boil over high. Reduce heat to medium; simmer until tender, about 20 minutes. Drain; return potatoes to pot. Add sour cream, butter, and remaining 1/2 teaspoon each salt and pepper. Mash potatoes until they are smooth.
- Remove bay leaf from beef mixture and discard. Divide mixture among the ramekins (or muffin cups). Top evenly with potatoes.
- Place on a baking sheet. Bake until filling is bubbling and potatoes turn golden around edges, about 25 minutes. (If pies have been frozen, add 10 to 15 minutes of baking time.) Let pies cool 10 minutes before serving.
Parents Magazine is available for request here or by calling Whitehall Public Library at 412-882-6622.
