Shepherd’s Pie Cupcakes are a fun and delicious twist on the classic comfort dish.
These individual portions feature a savoury base of seasoned minced lamb, topped with creamy mashed potatoes, and baked until golden. Perfect for family dinners, parties, or meal prep, they offer all the hearty flavours of traditional shepherd’s pie in a bite-sized form.
Shepherd’s Pie Cupcakes
12
servings20
minutes15
minutes300
kcal35
minutesThe whole family will love Shepherd’s Pie Cupcakes with a yummy sweet potato topping!? They look just like cupcakes except they are savoury – a great one for the kids to enjoy!
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Ingredients
600 grams Beef Mince
2 tsp Oil
1 Brown Onion
1 tsp Garlic (minced)
1 tbsp Gravox
1 tbsp Worcestershire Sauce
3 Sweet Potatoes
1 tbsp Tuscan seasoning
2 tsp Butter
Directions
- Preheat oven to 180 degrees celsius
- Bring to the boil 2 cups of water in a medium saucepan
- Add peeled and diced sweet potato
- Boil for 5 minutes then reduce to simmer while preparing mince or until potato soft when tested with a fork
- Drain water, add butter and Tuscan seasoning.
- Mash with potato masher until smooth.
- Heat frypan and oil, add onion and garlic
- Gently fry until onion is clear, add mince and brown.
- When mince is brown add Gravox and Worcestershire sauce, stir through.
- Line muffin trays with baking paper or cafe style muffin liners.
- Now firmly press 2 tablespoons of mince mix into each muffin case.
- Top with sweet potato mash using a piping bag if you have one otherwise place 1 tablespoon on each mince muffin.
- Place into preheat oven at 180 degrees celsius for 15 minutes.
Notes
- Shepherds Pie Cupcakes are suitable for freezing. Place on baking paper in a sealed air tight container for up to two months.
- Sweet potato can be substituted for potato or pumpkin or a combination of the three
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