Traditional shepherds pie gets a mini makeover. If you’re looking for a tasty fall meal that doesn’t involve turkey, try these adorable shepherds pie “cupcakes.” Pie crust filled with ground beef and vegetables topped with a mashed potato swirl. They make a perfect dinner or a presentable appetizer or side for your Thanksgiving meal.
TOOLS
- Stand mixer
- Whisk attachment
- Mixer Skirt fabric splash guard for stand mixers
- Large pan for sauté and large pot for boiling
- 12 cavity cupcake pan
- Round cookie cutter or pint glass
- Piping bag or plastic zip lock bag
- 1M piping tip or large opening tip
- Scissors
INGREDIENTS
Filling Ingredients
- 1 TBSP EVOO
- 1 cup diced onions
- 1 lb lean ground beef
- 1 - 10oz bag frozen mixed veggies
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Mashed Potato Ingredients
- 2 medium russet potatoes (~24 Oz)
- 1 tsp salt
- 1 Tablespoon room temp salted butter
- 1/4 cup shredded cheddar cheese
- 1 egg
- 1/4 cup all purpose flour
- 1/4 cup milk
Dough
- 2 Pilsbury Pie Crusts, room temp
LETS BAKE
- Add EVOO to a large sauté pan and heat on medium heat.
- Add onions and cook until fragrant, stirring occasionally. (~3 min)
- Add ground beef to pan and chop. Cook until brown.
- Drain excess fat.
- Add salt, pepper, garlic and onion powder and bag of frozen vegetables to ground beef. Cook an additional 5 minutes on medium heat.
- Turn off heat and allow to cool slightly.
For Mashed Potatoes
- Peel and dice potatoes.
- In a small pot, add potatoes and fill with cold water to cover potatoes. Add 1 tsp salt to water.
- Boil potatoes until soft enough to stick a fork in to slightly crumble.
- In a stand mixer with whisk attachment and Mixer Skirt fabric splash guard attached, add potatoes, butter and cheddar cheese.
- Whisk until fluffy and combined.
- Add egg and flour and whisk until combined.
- Add milk by hand, slowly adding until potatoes are a smooth consistency to be able to squeeze from a bag.
- Allow to cool slightly, transfer potato mixture to a piping bag with a star tip or to a plastic ziplock bag.
To make the “cupcakes”
- Preheat the oven to 450 degrees.
- Open premade pie crust and unroll on flat surface, using a round cookie cutter or pint glass, cut 12 circles into the pie crust dough.
- Press 1 dough circle into each cavity of the cupcake pan. Press excess dough scraps into the bottom of each cavity to create a stronger base.
- Fill each cupcake cavity with ground beef mixture.
- Using a scissor, trim the tip of the bag to create a small hole.
- Pipe mashed potatoes on each ground beef mixture starting in the center and working outwards in a circular motion.
- Bake for 20 minutes or until top of mashed potatoes are golden brown.
- Enjoy!