Shepherd's Cupcakes Recipe

Shepherd's Cupcakes
Shepherd's pie is a classic British dish, but it can sometimes fall apart when cut. The solution? Shepherd's cupcakes! This delicious version of a shepherd's pie requires no cutting.
  • 1 lb ground beef
  • 1 egg
  • 1 cup chopped mixed vegetables (pea, carrots, mushrooms, green beans)
  • 1 large potato
  • ⅓ cup milk
  • 1 tbsp butter
  • ¼ cup shredded cheese
  • 2 tbsp olive oil
  • 4 garlic cloves
  • 2 tbsp onion powder
  • 2 tsp oregano
  • 1 tsp salt
  • ½ tsp thyme
  • ½ tsp black pepper
Prep Time:  25 minutes
Cook Time:  30 minutes
Servings:   10 cupcakes
  • Preheat your oven to 350°F.
  • Peel and cut the potato into small pieces.
  • Boil the potato pieces until soft.
  • Add the potato to a blender with the ⅓ cup of milk and 1 tbsp of butter.
  • Blend until smooth and set aside.
  • Heat 2 tbsp of olive oil frying pan over medium heat.
  • Mince the 4 garlic cloves and add them to the frying pan once hot.
  • Cook the garlic for about 1 minute.
  • Add the mixed vegetables and ground beef to the frying pan.
  • Add the onion powder, salt, oregano, thyme, and black pepper to the frying pan.
  • Cook the beef until there are no traces of pink.
  • Whisk the egg in a large bowl.
  • Pour the ground beef mixture into the large bowl with the whisked egg.
  • Mix the contents of the bowl throughly.
  • Fill 10 silicone cupcake molds with the ground beef mixture.
  • Ice each cupcake with the mashed potatoes.
  • Top each cupcake with the shredded cheese.
  • Bake for 30 minutes.
  • Let cool for 10 minutes before removing from the silicone cupcake molds.