Mini Shepherd’s Pies (in cupcake tins)

What You Need:

For the meat filling:

  • 1-12oz Bag of John Soules Foods Beef Steak, frozen
  • 2 Tbsp Canola Oil
  • ½ cup Yellow Onion, chopped
  • ½ Carrots, peeled and finely diced
  • 2 Garlic Cloves, minced
  • ½ tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp All-purpose Flour
  • 2 tsp Tomato Paste
  • ½ cup Beef Broth
  • ¼ cup Dry Red Wine
  • ¼ cup Stout Beer
  • 1 tsp Worcestershire Sauce
  • 1 tsp Fresh Thyme Leaves, chopped
  • ½ tsp Fresh Rosemary, minced

For the potatoes:

  • 1 pound Golden Potatoes
  • ¼ cup Heavy Cream
  • 2 Tbsp Unsalted Butter
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • ½ cup of Dubliner Cheese, finely shredded
  • 1 Tbsp Chives for Garnish, chopped

Plus one package of Frozen Pie Crust, thawed for use

Let’s Make It!

Preheat the oven to 375 degrees.

Cut the potatoes into ½-inch dice-sized cubes. Place in a medium saucepan and cover with cold water and a pinch of salt. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10-15 minutes. Drain the potatoes in a colander and place them in a mixing bowl. Add the cream and butter to the potatoes. Mash the potatoes, cream and butter for 1-2 minutes until mostly smooth. Add in the salt and pepper and continue to mash until smooth creamy texture. Stir in the cheese until well combined. While the potatoes are cooking…

Unroll the Pie Crusts (top and bottom) on a lightly floured cutting board. Using 4½ inch cutting rounds, cut 6 rounds from each crust. Into an ungreased non-stick regular sized muffin tin with 12 cups, gently press rounds, floured-side-down, in bottoms and sides of each cavity. Bake 9-11 minutes or until just turning lightly browned, remove from oven.

While the crust is in the oven and potatoes are still cooking prepare the filling. Place the canola oil into a 12-inch sauté pan and set over medium-high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3-4 minutes. Add the garlic, salt, and pepper, stir to combine. Add the tomato paste, red wine, beef broth, Worcestershire sauce, flour, rosemary, and thyme, stir again to combine. Bring to a boil, reduce the heat to simmer and let reduce until the sauce has thickened slightly. Next, add the John Soules Foods Beef Steak and stout beer, simmer slowly until the meat is thawed.

Spoon the meat mixture Into your muffin tin pie crusts and distribute evenly. About ¼ cup in each.

Top with a nice mounded Tablespoon of mashed potatoes and put back into the oven for about 20 more minutes until the tops of the mashed potatoes turn golden brown.

Remove to a cooling rack, then plate and sprinkle some chives on top, and serve with a Pint o’ Guinness! Great for St. Patrick’s Day!