Shepherd's Pie Mini Cups
Serves: 12 pies
  • 1 lb. ground beef
  • 1½ cups marinara
  • ⅓ cup light sour cream (or greek yogurt)
  • 1½ cup mixed veggies (frozen in steamable bag)
  • 2½ cups potato puffs (thawed and mashed)
  • 2 eggs
  • 1 cup shredded cheddar
  1. Cook ground beef in a medium skillet until browned and cooked through and set aside.
  2. Preheat oven to 375 degrees and spray each cup of muffin pan thoroughly with cooking spray and set aside.
  3. Microwave frozen potato puffs for approximately 1 minute on the 'thaw' setting and then add to a medium bowl with 2 eggs. Stir until well combined and add 2 heaping tablespoons of mixture to each muffin cup. Spread mixture up the sides of each cup creating a place for the mixture (see photo above).
  4. Place the 'pies' in the oven and bake for 6 minutes.
  5. While the pies are baking, steam vegetables in the microwave according to the directions on the package (usually about 5 minutes).
  6. Add ground meat to a large bowl and stir in marinara and sour cream until combined.
  7. Remove pies from oven after the 6 minutes and add about 2 tablespoons marinara meat mixture to each cup and top with 1 tablespoon vegetables. Return to oven for 15 minutes and then remove. Add cheese to each pie and then cook for 5-7 minutes or until cheese is melted.
  8. Allow to cool for at least 10 minutes (see tips for removing).
*To save time, prepare meat and marinara mixture ahead. I prepared my meat the day before and it worked perfectly!
*I used light sour cream the first time I made these, and Greek yogurt another time and both tasted the same, so use whichever you like.
*Allow the completed cups to cool for at least 10 minutes and then try sliding a knife around the inside of the cup to separate from the pan, if this doesn't happen easily allow to cool 5 more minutes and try again. Once the pies release from the cup easily with a knife, use a fork to lift each pie out and serve.
Recipe by Words Like Honeycomb at