A quick and easy, kid-friendly twist on an Irish classic comfort food, these mini shepherd pie muffins are filled with beef, vegetables and topped with creamy mashed potatoes. Rather than baking a giant casserole, I thought it’d be much neater and convenient to make them into individual portions. Another bonus is that I can freeze them, which is important for this mama to a now super active 12 month old baby.
It’s called a muffin, but I like to think of this as a glorified meatball with all the flavors and components of a shepherd’s pie. This is a lightened-up version so it doesn’t taste as rich as what you might with the traditional version.
I admit. There are so many tips and tricks when it comes to making the fluffiest and creamiest mashed potatoes. I don’t know them nor will I’ll ever go out of my way to try to master them. Mashed potatoes aren’t something we eat a lot at our house because we much prefer the roasted potato wedges. And now I made it green by adding spinach so there’s that. All this to say, if you have a mashed potato recipe that you love, go with that! I did make the potatoes the night before so that it’s one less thing to do the day of. This would also be a delicious and easy way to repurpose any leftover mashed potatoes
I take zero credit for this recipe, as I only adapted Shinee’s to add more vegetables and make it more baby-friendly. The addition of spinach to mashed potatoes I thought was brilliant, as I find that adding green leafy vegetables to my baby’s diet is a bit tricky at times. If you don’t want to mess with a classic, feel free to leave out the spinach!
- 2 large russet potatoes, peeled and quartered
- a handful of baby spinach
- ¼ cup milk
- 1 tbs unsalted butter
- ½ cup diced onion
- 2 garlic clove, minced
- 1 med carrots, peeled and chopped
- 1 tbs tomato paste
- 1 tsp dried thyme (can use fresh)
- 1 pound lean ground beef
- ½ cup frozen peas (thawed)
- ½ cup frozen corn (thawed)
- 1 egg, whisked
- 1 tsp worcestershire sauce (optional)
- Optional: shredded cheddar cheese
- place potatoes in a saucepan. Cover with cold water. Bring to boil, cover, cook for 20 min. Drain. Return to pan. Cook over low heat for 1 min to evaporate any liquid. Remove from heat. Add butter and using a potato masher, mash until smooth. Add spinach and milk to blender and blend until smooth. Add to potatoes. Season with salt and pepper to taste.
- Heat oil in a large pan over medium heat. Add onion, garlic. Cook for 5 min. Add tomato paste and thyme. Set aside to cool. Combine cooled veggie mixture beef, peas, corn, and egg. Be careful not to over work the mixture. Divide mixture into 12 muffin cups. Add mashed potatoes on top. Sprinkle some cheddar cheese on top, if desired.
- Bake at 375F for 30 min.