Shepherd’s Pie Cupcakes - Like a cupcake, but it's a pie!

Shepherd’s Pie Cupcakes

Tired of doing Shepherd’s pie the traditional way?

The 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!

serves
12
time needed
prep cook
ingredients
9
difficulty
medium
rating (click to rate)
4.2 based on 88 ratings, click to rate

Ingredients

  • 600 grams Beef Mince
  • 2 tsp Oil
  • 1 Onion (Diced)
  • 1 tsp Garlic (Minced)
  • 1 tbsp Gravox
  • 1 tbsp Worcestershire Sauce
  • 3 Sweet Potatoes
  • 1 tbsp Tuscan Seasoning
  • 2 tsp Butter


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Method

  1. Preheat oven to 180 oC.
  2. Bring to the boil 2 cups of water in a medium saucepan.
  3. Add peeled and diced sweet potato.
  4. Boil for 5 minutes then reduce to simmer while preparing mince or until potato soft when tested with a fork.
  5. Drain water, add butter and Tuscan seasoning.
  6. Mash with potato masher until smooth.
  7. Heat frypan and oil, add onion and garlic.
  8. Gently fry until onion is clear, add mince and brown.
  9. When mince is brown add Gravox and Worcestershire sauce, stir through.
  10. Line muffin trays with baking paper or cafe style muffin liners.
  11. Now firmly press 2 tablespoons of mince mix into each muffin case.
  12. Top with sweet potato mash using a piping bag if you have one otherwise place 1 tablespoon on each mince muffin.
  13. Place into preheat oven at 180 oC for 15 minutes.

Notes

Recipe Hints and Tips:

  • 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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