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