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Home » Recipes » Dinner » Meat + Chicken » Muffin Pan Sheperd’s Pie

Muffin Pan Sheperd’s Pie

4.80 from 5 votes
By Dani Spies
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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!

Print Recipe
4.80 from 5 votes

Muffin Pan Sheperd's Pie

Course: DIET, DINNER, KITCHEN BASICS, meal prep, meat + chicken
Cuisine: American, gluten free, kids
Author: Dani Spies
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 12 servings
Calories:

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

Instructions

  • 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.

Gluten Free, Kid Friendly Lunches, Meal Prep, Meat + Chicken, Recipes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

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    Comments

  1. Fatemah says

    March 13, 2017 at 5:24 pm

    5 stars
    It looks yummy and your dagher is cute!

    Reply
    • Dani says

      March 20, 2017 at 11:33 am

      5 stars
      Thanks!!

      Reply
  2. Nicole Ednie says

    May 18, 2017 at 3:59 pm

    5 stars
    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?

    Reply
    • Dani says

      May 31, 2017 at 11:46 am

      5 stars
      Oh sorry about that! Either broth will work for this recipe!

      Reply
  3. Alex says

    February 15, 2020 at 12:03 pm

    Can you freeze this recipe? Thanks in advance.

    Reply
    • Dani says

      March 10, 2020 at 11:02 am

      Hi Alex, yea that would work!

      Reply

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