Let me just begin by saying that I adore my muffin pan.
We have been through a lot together. Be it breakfast with some apple streusel muffins, dinner with some mini lasagnas, or dessert with some mini chocolate pumpkkin tarts, I can always depend on my muffin pan to deliver glorious food to my
I know.. it seems like I am in a relationship with pretty much every kitchen appliance in my house. But this week me and my food processor are on a break. Time for the muffin pan.
These might just be my new favorite thing.
When I was younger, my dad's specialty dish was shepherd's pie. That was the only thing I ever requested him to make. Only because I was requesting it every day.
Which leads me to the reason I made these. So I never stopped having shepherd's pie cravings, but the only problem is that making it takes SO FREAKING LONG! That is..when my dad made it. He would cook everything up, then when it was time to put the thing in the oven, it would take a couple of HOURS. There was no way that I was going to use his recipe when I have the patience of a 5 year old. I WANT IT NOW!
So making little bite sized shepherd's pies sounded like the best way to go. Not only are they cute, easy and fast to make, they also save on doing the dishes if you eat them straight out of the muffin pan. Standing over the sink.
Don't you wish you were that classy?
Mini Shepherd's Pie
What you'll need:
- 1 can (10) biscuits (pillsbury crescents or cut up pie crust also work)
- 2 tablespoons oil
- 1 lb ground beef
- 2 onions, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1/2 cup frozen peas
- 2 Tablespoons ketchup
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/2 cups leftover mashed potatoes
- 1/3 cup grated cheese
- Preheat the oven to 425˚F.
- Mold the biscuits into the shape of each muffin cup. Bake in the preheated oven for 6-8 minutes, or until lightly brown. Remove from oven, and set aside.
- Meanwhile, heat the oil on a medium skillet over medium heat. Add the ground beef, and cook until brown. Add in the onions, garlic, carrots and peas until the onions are transparent and fragrant, around 2-3 minutes. Remove from heat, and mix in the ketchup, salt and pepper.
- Microwave the leftover mashed potatoes until warm, around 2-3 minutes.
- Scoop equal amounts of the ground beef mixture into each muffin cup. Top each with mashed potatoes, and sprinkle the grated cheese on top.
- Return to the oven, and bake for around 12-15 minutes, or until the cheese is melted.
Adapted from Food Network
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