Go Back
–+ servings

Mini Shepherd’s Pie Meatloaf Muffins with Peas and Carrots

Print oppskrift Pin oppskrift
Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1 cup frozen peas and carrots, thawed and patted dry
  • 1/3 cup plain breadcrumbs
  • 1 large egg
  • 1/4 cup milk
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound russet potatoes, peeled and cut into chunks
  • 2 tablespoons butter
  • 1/4 cup warm milk
  • 1/4 teaspoon salt, for the potatoes

fremgangsmåte
 

  • Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
  • Put the potato chunks in a saucepan and cover them with water. Bring to a boil, then simmer until the potatoes are tender when pierced with a fork, about 15 minutes.
  • While the potatoes cook, combine the ground beef, peas and carrots, breadcrumbs, egg, 1/4 cup milk, ketchup, Worcestershire sauce, salt, and pepper in a mixing bowl. Mix gently until just combined.
  • Divide the meat mixture among the prepared muffin cups. Press it in gently, leaving a slight dip in the center of each portion.
  • Bake until the meatloaf muffins are cooked through and their centers reach 160°F, about 20 to 25 minutes. Let them rest in the pan for 5 minutes.
  • Drain the potatoes well. Mash them with the butter, warm milk, and 1/4 teaspoon salt until smooth enough to pipe or spoon.
  • Carefully remove the meatloaf muffins from the pan. Spoon or pipe the mashed potatoes over each one before serving.

merknader

Pat the thawed peas and carrots dry so they do not add extra moisture to the meat mixture. For a neater potato topping, let the muffins rest briefly before adding the mashed potatoes, then use a piping bag or a zip-top bag with one corner snipped off.
Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Saucepan, Mixing Bowl, Potato Masher