Ingredients
Scale
- 1 ¼ cups water
- 2 tablespoons salted butter
- ½ cup milk
- 2 cups potato flakes
- 1 large egg, whisked
- 1 cup shredded cheddar cheese
- 1 garlic clove, finely minced
- 2 tablespoons finely chopped chives
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil
- 1 small sweet onion, finely diced
- 3 celery ribs, finely diced
- 3 garlic cloves, finely minced
- 1 pound 90/10 ground beef
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups beef broth
- 1 ½ cups frozen mixed vegetables
- 3 slices cheddar cheese, cut into 4 squares each (12 squares total)
- Fresh flat-leaf parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Prepare mashed potato cups: Boil water and butter, then stir in milk, potato flakes, and garlic. Mix in egg, cheddar, chives, salt, and pepper. Press into a greased 12-cup muffin tray to form wells.
- Bake potato cups for 25-30 minutes until firm and crispy. Loosen from pan.
- Prepare ground beef filling: Heat avocado oil in a skillet, sauté onion and celery for 3-4 minutes. Add garlic and cook 30 seconds.
- Add ground beef, cook until browned. Stir in tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, salt, and pepper.
- Add beef broth, simmer 8-10 minutes until thickened. Stir in frozen mixed vegetables for 2-3 minutes.
- Assemble pies: Fill each potato cup with ¼ cup beef mixture, top with a cheddar square, and bake 3-4 minutes until cheese melts.
- Garnish with parsley and serve warm.
Notes
- Use potato flakes for better texture over instant mashed potatoes with fillers.
- Ensure muffin pan is nonstick or well-sprayed to prevent sticking.
- Bake potato cups long enough to hold shape before filling.
- Lean beef (90/10) prevents excess grease and watery filling.
- Store leftovers in airtight containers in fridge up to 3 days; reheat at 350°F for 10 minutes.
- Mashed potato cups and beef filling can be prepared ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 238
- Sugar: 2 g
- Sodium: 674 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 57 mg