Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

deconstructed shepherd's pie

souxie avatar
Recipe by
Susan Bickta
@souxie
Kutztown, PA

This is one of my favorite recipes. It was recently the runner-up in Perkins Menu Madness contest. If it would have been the winner it would have appeared in Perkins menus! That would have been wonderful, but I can still enjoy this delicious meal at home ..... and now you can too! I hope you'll try it..... it's comfort food at its best!

►
yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For deconstructed shepherd's pie

  • POTATO BASKETS:
  • 2
    very large red skinned potatoes, peeled and shredded
  • 1 lg
    egg
  • 3-4 tsp
    flour
  • 1/4 tsp
    baking powder
  • 1/4 tsp
    salt
  • dash of pepper
  • FILLING
  • 1 lb
    ground beef (90/10)
  • 1/2 c
    chopped onion
  • 1/2 c
    chopped green bell pepper
  • 1
    envelope (0.87 ounces) dry brown gravy mix
  • 3/4 c
    water
  • 1 tsp
    worcestershire sauce
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    smoked paprika (plus more for garnish)
  • 1 bag
    (10 ounces) frozen mixed vegetables, thawed
  • 1 can
    (6.5 ounces) sliced mushrooms, drained
  • 1 1/2 tsp
    dried parsley flakes (plus more for garnish)

How To Make deconstructed shepherd's pie

  • 1
    Preheat oven to 375 degrees F. GENEROUSLY coat 8 compartments of a non-stick muffin tray with cooking spray. Set aside.
  • 2
    In a medium bowl, combine the potatoes, egg, flour, baking powder, salt and pepper, using just enough flour to hold mixture together.
  • 3
    Divide evenly among prepared muffin compartments. With the back of a teaspoon, firmly press mixture into bottom and up sides of each compartment, forming a "well" in each.
  • 4
    Place in oven and bake for 20-25 minutes or until golden brown. Remove from oven and cool 5-7 minutes. Carefully remove each "basket" by running a sharp knife, gently, around the rim of each cup. Place each on a serving plate.
  • 5
    While "baskets" are baking, make the filling: In a 12" non-stick skillet over medium high heat, cook the meat, onion and green pepper until meat is no longer pink.
  • 6
    Add the gravy mix, water, Worcestershire sauce, garlic powder, paprika and parsley flakes. Mix well and bring to a simmer.
  • 7
    Add the mixed vegetables and mushrooms. Mix well to combine and cook an additional 3-4 minutes or until heated through.
  • 8
    To serve: Fill each potato basket with meat mixture. Garnish with additional smoked paprika and parsley flakes, if desired.
  • 9
    CHANGE IT UP: use ground turkey (or leftover cooked turkey) and turkey gravy mix instead of ground beef and beef gravy mix. Omit the Worcestershire sauce and garlic powder and substitute poultry seasoning instead.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT