Skinny Shepherd’s Pie

mini shepherd's pieAdapted from Ellie Krieger,

*Prepare potatoes and cauliflower beforehand for extra ease.

*Use parchment paper squares to line cupcake tins.


  • 1 pound lean ground beef (90      percent lean or higher; I used 93%)
  • 8 oz finely chopped Portobello mushrooms      (I used grilled Portobello mushroom patties)
  • 2 tsp EVOO
  • 2 medium Vidalia onions, chopped
  • 3 medium carrots, diced
  • 2 tsp chopped fresh thyme leaves or 1 teaspoon dried
  • 2 tbs all-purpose flour
  • 1 c vegetable broth
  • 1 tsp salt
  • Freshly ground black pepper
  • 6 potatoes, peeled, cooked and mashed*
  • 1 small head cauliflower, cooked and mashed*
  • 1 c frozen peas, thawed
  • Butter and milk, as needed for mashed topping


  • Cook meat in large sauté pan over medium heat until browned.
  • Transfer to plate.
  • Drain fat from pan.
  • Heat the oil in pan over medium heat.
  • Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes.
  • Add the mushrooms, thyme and flour.
  • Cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated.
  • Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes.
  • Stir in broth, salt and pepper to taste.
  • Bring to a simmer, scraping up browned bits.
  • shepherd's pie baseUse ice cream scooper to fill 2 prepared 12-cupcake tins with meat mixture.
  • Preheat the oven to 350 degrees°.
  • Microwave peas as directed.
  • Place peas, cauliflower and potato into process and pulse until well mixed.
  • Add butter and milk as needed to reach a smooth consistency.
  • Place potato mixture in pastry bag and top each “cupcake.”
  • Bake until heated, about 20 min.

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