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Shepherd's Pie Cups

Updated: Feb 12

Ingredients

  • 32 oz bag frozen shredded hash brown potatoes (thawed)

  • 1 tbsp canola oil

  • 1 lb ground beef

  • 1/2 tsp Pink Himalayan salt

  • 1/4 tsp ground black pepper

  • 1/2 medium onion (diced)

  • 1 tbsp all-purpose flour

  • 3/4 cup beef broth or stock

  • 3 tbsp Worcestershire sauce

  • 10 oz package frozen peas and carrots (thawed)

How to Make it

  1. Arrange rack in the middle of oven and preheat to 425 degrees

  2. Coat a standard 12-cup muffin tin with cooking spray

  3. Press about 1/3 cup of thawed hash brown potatoes into the bottom and up the sides of each muffin tin cup. Make sure potatoes are packed tightly

  4. Bake until potatoes pull away from the sides of the muffin cups and edges are golden brown (approx. 20-25 minutes). Set aside and lower oven temperature to 350 degrees

  5. To prepare filling, heat oil in a large skillet over medium-high heat. add ground beef, salt and pepper and cook until meat is crumbled and browned

  6. Add onion and cook until softened (4-5 minutes)

  7. Add flour and stir well to combine (1 minutes)

  8. Pour in stock and Worcestershire sauce

  9. Once sauce is bubbling, stir in carrots and peas and cook about 2 minutes

  10. Remove pan from head and fill potato cups.

  11. Cover the muffin pan with foil and bake for 10 minutes

  12. Cool for 2-3 minutes before removing Shepherd’s Pie cups from muffin tin

  13. Add a salad and enjoy!



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