Muffin Pan Sheperd's Pie

Servings: 12 servings

Author: Dani Spies

Prep Time
10 minutes

Cook Time
45 minutes

Total Time
55 minutes

Dinner Meal Prep DIET KITCHEN BASICS meat + chicken

American Gluten Free kids

Instructions

1 Place the oven rack in the middle of the oven and pre-heat to 425.
2 Spray a 12-cup muffin pan with cooking spray; set aside.
3 Divide the shredded potatoes evenly amongst the muffin wells and then press each
one into the bottom and up the sides of the pan. Pack the potatoes in tightly.
4 Bake the potatoes for 20-25 minutes or until they are golden brown and pulling
away from the sides of the pan. Set aside and lower the oven temperature to 350.
5 Heat olive oil in large non-stick skillet over a medium heat and add in turkey,
salt, pepper, and ground thyme. Cook, breaking up the turkey into small
crumbles, for about 5 minutes or until the turkey is lightly browned.
6 Add in onions and garlic and cook another 5 minutes until veggies are
translucent. Sprinkle in flour and mix well.
7 Add Worcestershire sauce and chicken broth and bring everything to a simmer.
Once the mixture has thickened up (this will only take a couple of minutes) add
in the peas and carrots and cook until heated through.
8 Shut off the heat and scoop the turkey filling into each muffin cup. Fit in as
much as you can without overfilling the cups. You will have leftover filling!
9 Pop back into the oven for 10 minutes and enjoy.