Ingredients
Mashed Potato Cups
- 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
Ground Beef Filling
- 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
Topping
- 3 slices cheddar cheese (each cut into 4 squares, 12 squares total)
- Fresh flat-leaf parsley (chopped, optional)
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the potato cups and assembling the pies.
- Make potatoes: In a medium pot over high heat, bring water and butter to a boil. Remove from heat, stir in milk, potato flakes, and minced garlic until absorbed. Mix in whisked egg, shredded cheddar cheese, chopped chives, salt, and black pepper until smooth.
- Fill muffin cups: Spray a 12-count muffin tin with nonstick spray. Spoon ¼ cup of the potato mixture into each cup. Lightly spray your fingers and press the mixture to form a well in the center, spreading the potatoes up the sides.
- Bake potato cups: Bake the potato cups for 25-30 minutes until firm, edges are crispy, and they release easily from the pan. Remove from oven and carefully loosen each cup while keeping them in the tin.
- Cook vegetables: While the potato cups bake, heat avocado oil in a large skillet over medium heat. Add diced onion and celery and cook for 3-4 minutes until the onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef: Push vegetables aside, add ground beef, and cook for 7-8 minutes breaking up the meat until no longer pink. Stir in tomato paste, flour, Worcestershire sauce, dried thyme, rosemary, parsley, salt, and pepper until combined.
- Make beef base: Pour in beef broth, reduce heat to low, and simmer for 8-10 minutes until the mixture thickens and is no longer runny. Stir in frozen mixed vegetables and cook an additional 2-3 minutes.
- Assemble pies: Once potato cups are baked, fill each with ¼ cup of the beef mixture, pressing gently to create room so the filling rises about ½ to 1 inch above the potato edges.
- Top with cheese: Place a slice of cheddar cheese on top of each filled potato cup and return to the oven for 3-4 minutes until cheese is melted and bubbly.
- Serve: Garnish with chopped fresh parsley if desired and serve warm as a delicious appetizer or meal.
Notes
- Use 90/10 ground beef for a good balance of flavor and less grease.
- If you prefer, you can substitute frozen mixed vegetables with fresh diced vegetables such as carrots, peas, and corn.
- Nonstick spray on your fingers helps shape the potato cups easily without sticking.
- Leftover mashed potato mixture can be refrigerated for up to 2 days or frozen for longer storage.
- These mini pies can be reheated in the oven at 350°F for 10 minutes or until warmed through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
