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