Shepherd's Pie: Meal in Muffin

This recipe is a variation of  Shepherd's Pie or Irish Pie or Cottage Pie  but in a mini which I am calling a muffin.  This is March madness muffin mania month  right? At least it is for me;  Shepherd's Pie doesn't usually have a pie crust, but this particular Shepherd's pie has a crust on the bottom to give it the structure it needs to be removed from the muffin pan. We really like it with the crust…. I mean what isn't better with a crust?  The answer is, nothing.  This version is also made with Shredded Roast Beef as opposed to ground beef, as is commonly used.  It is definitely on my hubby's thumb's up list. 

While I was making these, I did make a low-carb THM version of this, which I baked in a traditional  pie pan. For the low carb version you will make it with no bottom crust, (wahhh)  and instead of mashed potatoes, it is topped with mashed cauliflower and cheddar cheese. It is really good too, and I will post that recipe  next. 

This recipe was made after a big roast beef and mashed potato dinner.  I cooked up plenty so that I could make  my Shepherd's Pie  with the left overs. 

Make a pie crust recipe (I used sprouted whole wheat flour for this one), roll out the dough and cut circles about the size of a muffin tin.  I used a glass to do this.

 Lay the pie crust cut outs in the muffin tins and press against the sides.  Bake them at 350 degrees for 5 minutes.  Remove from oven.

 Fill as follows:  Shredded beef/gravy mixture.

Next layer is onions, peas and corn followed by 1 Tablespoon of gravy.

Pipe mashed potatoes on the top; This reminds me of frosting.

Bake at 350 degrees for 30-40 minutes; until potatoes are lightly browned, and the inside is bubbly.

 Get the  gravy good and hot.

 Pour over shepherd's pie.  This step is essential to the deliciousness of this recipe.

The peas and corn and fresh minced onion are so good in this; it gives a  crunchy yummy to the bite and  makes you want more.  I like to use the frozen corn and peas when I put this together, because when the pies are done cooking, the veggies haven't become soft and mushy, but are still slightly crisp and crunchy... its really good that way in my opinion.

 Stay tuned for the THM low carb version using cauliflower.

Shepherd's Pie Meal in a Muffin

Ingredients:

Pie Crust: I made my favorite pie crust recipe using sprouted whole wheat flour instead of white flour.  I do love the white crust version best, and would make that for company or a special occasion… but for everyday meals, I use whole wheat. ( I have lately given sprouted whole wheat flour a try and am liking it… another discussion for another post.)

1  Roast beef cooked until tender and shredded

Gravy (3-4 cups)

Frozen Peas
Frozen Corn
1 small white onion minced

Mashed potatoes

Instructions:

1. Pre-heat oven to 350 degrees.
2. Mix shredded beef with enough gravy to make a really moist and soupy meat. Reserve 1 - 1 1/2 cups for topping each muffin.
3. Make crust
4. Roll out crust and cut out circles using a jar or glass as a cutter.
5. Place circles into muffin tins, pressing them in to fit.
6. Prick the bottom of the  crusts with a  fork.
7. Bake pies shells for 5 minutes and take out of oven.
8. Put 1-2 tablespoons of shredded beef and gravy in the bottom of each crust.
9. Sprinkle with a teaspoon each of onion, frozen peas, and corn (or desired amount).
10. Add 1 Tablespoon of  Gravy over each.
11. Top with Mashed potatoes.  
12. Bake at 350 degrees for 30-40 minutes; or until muffins are bubbly and potatoes are lightly brown.

Note: If you want to make your potato topper look nice, put it in a cake decorating bag and use a large tip to pipe the potatoes onto the muffins.  If you do this, make sure to mash your potatoes with an electric mixer, and mix them until they are completely soft; no lumps.