Scroll down to watch the step-by-step video.
These Muffin Pan Sheperd’s Pie put a fun, healthy, kid friendly twist on a St. Paddy’s Day classic.
They’re like the inside out version of shepred’s pie, instead of topping the meat and veggie mixture with mashed potatoes, we take a little help from the freezer, and create potato muffin cups from frozen shredded hash browns (so clever!).
I also lighten things up a bit by subbing out ground beef (or lamb) with some ground turkey. If you prefer to use the beef or lamb, you can skip the olive oil since the meat has plenty of its own fat to cook in.
I like to make a little more filling then needed so I can use it as a head start ingredient during the week. It’s in great on top of a salad, mixed with some quinoa, or simply reheated as a quick and delicious lunch. Enjoy!
Muffin Pan Sheperd's Pie
Yield: 12 muffins (with extra filling)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 20 ounces frozen shredded hash brown potatoes, thawed (2.5 cups)
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 teaspoon ground thyme
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp. white whole heat flour
- 2 tablespoon Worcestershire sauce
- 3/4 cup low sodium beef broth
- 1 (10 ounce) package frozen peas and carrots
- salt and pepper to taste
Directions:
- Place the oven rack in the middle of the oven and pre-heat to 425.
- Spray a 12-cup muffin pan with cooking spray; set aside.
- Divide the shredded potatoes evenly amongst the muffin wells and then press each one into the bottom and up the sides of the pan. Pack the potatoes in tightly.
- Bake the potatoes for 20-25 minutes or until they are golden brown and pulling away from the sides of the pan. Set aside and lower the oven temperature to 350.
- Heat olive oil in large non-stick skillet over a medium heat and add in turkey, salt, pepper, and ground thyme. Cook, breaking up the turkey into small crumbles, for about 5 minutes or until the turkey is lightly browned.
- Add in onions and garlic and cook another 5 minutes until veggies are translucent. Sprinkle in flour and mix well.
- Add Worcestershire sauce and chicken broth and bring everything to a simmer. Once the mixture has thickened up (this will only take a couple of minutes) add in the peas and carrots and cook until heated through.
- Shut off the heat and scoop the turkey filling into each muffin cup. Fit in as much as you can without overfilling the cups. You will have leftover filling!
- Pop back into the oven for 10 minutes and enjoy.
Nutrients Per Muffin: Calories: 82; Total Fat: 2.6g; Saturated Fat: 0.7g; Cholesterol: 17mg; Carbohydrate: 8.9g; Dietary Fiber: 0.4g; Sugars: 1g; Protein: 6g
It looks yummy and your dagher is cute!
Thanks!!
Hi Dani!
Love, love, love your recipes! Trying this one tonight. I noticed in the video you used chicken broth, but the recipe says beef broth. Does it make a difference in this recipe?
Oh sorry about that! Either broth will work for this recipe!