Muffin Pan Shepherd's Pie
Ingredients
The filling
-
1
pound
lean ground turkey
-
½
medium
onion, diced
-
2
cloves
garlic, minced
-
1
tablespoon
white whole wheat flour
-
2
tablespoons
Worcestershire sauce
-
¾
cup
low sodium beef broth
-
10
ounces
frozen peas and carrots
-
1
teaspoon
ground thyme
-
salt and pepper
to taste
The crust
-
20
ounces
frozen shredded hash brown potatoes, thawed
-
1
tablespoon
olive oil
Instructions
- Preheat the oven to 425°F and position the rack in the middle.
- Spray a 12-cup muffin pan with cooking spray.
- Divide the shredded potatoes among the muffin wells, pressing them into the bottom and up the sides.
- Bake the potatoes for 20-25 minutes until golden brown and pulling away from the sides.
- Lower the oven temperature to 350°F.
- In a skillet, heat olive oil over medium heat and add the turkey, salt, pepper, and thyme, cooking until browned.
- Add the onions and garlic, cooking until translucent.
- Sprinkle in the flour and mix well, then add Worcestershire sauce and beef broth, bringing to a simmer until thickened.
- Stir in the peas and carrots until heated through.
- Scoop the turkey filling into each muffin cup and return to the oven for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12 servings
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
400mg
Cholesterol
60mg
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