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So – in the midst of all of this holiday meal planning, we’re still enjoying some great football here in New England! (Say what you will about the New England Patriots – we love our boys in blue!) And what’s better than a great football game? THESE Mini Shepherd’s Pie Bites!
Confession time here: I’ve been known to eat about a dozen of these bad boys myself during the game…they are so good!
We’ve taken our favorite Cheddar Topped Shepherd’s Pie recipe and transformed it into bite-sized goodies that are sure to be a hit with your game-day guests! We start by lining a mini-cupcake pan with won ton wrappers, then fill them with savory and delicious filling of ground beef, carrots and celery. Each cup gets a dollop of cheddar mashed potatoes – then topped with another sprinkle of shredded cheddar cheese for even more cheesy goodness.
Then bake for about 20 minutes until golden brown on top! Serve immediately – but be sure to set a few aside for yourself because I guarantee, these mini shepherd’s pie bites will be devoured by your guests very quickly.
P.S. These are also perfect served as appetizers for a New Year’s Eve party!
- 1 pound yellow potatoes peeled and diced
- 1 tablespoon olive oil
- 1 cup peeled and small diced carrots
- 1/2 cup small diced onion
- 1/2 cup small diced celery
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 pound 80/20 ground beef
- 1 tablespoon flour
- 2 tablespoons tomato paste
- Dash hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon gravy color such as Kitchen Bouquet
- 1 cup water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup milk
- 6 ounces finely shredded sharp white cheddar cheese, divided
- 1 12–ounce package won ton wrappers (48 pieces)
- Preheat oven to 350 degrees.
- In a medium pot with boiling salted water, drop in potatoes and cook until fork tender, about 15 minutes.
- While potatoes are cooking, in a medium to large skillet over medium high, heat oil and add carrots, onions, celery, garlic, thyme and oregano. Cook until tender, about 3 minutes.
- Move vegetables to the sides and place ground beef in center. Break apart with a wooden spoon and cook until no longer pink. Mix in with vegetables.
- Lower heat to medium and add flour and tomato paste and cook stirring often for one minute.
- Add hot sauce, Worcestershire sauce, gravy color, and water and cook until water is absorbed and mixture is thick and creamy, about another one or two minutes. Remove from heat.
- Once potatoes are done, drain and return to pan and cook to evaporate any remaining water. Remove from heat and add salt, pepper, all of the milk and one third of the shredded cheese. Mash with a potato masher until you have a smooth consistency. Set aside.
- In a 24 cup tea muffin tin (2 ounce cups), spray with pan spray.
- Place a single won ton wrapper in each cup pressing to the bottom and sides.
- Brush a tiny bit of water in each and place a second won ton wrapper into cup making sure the four corners are opposite the first wrapper so eight points stick up.
- Divided the meat mixture between the 24 cups.
- Divide the potato mixture over the top of the beef in each cup.
- Take the remaining cheese and top each cup over the potato mixture.
- Spray the entire tops with pan spray and place in center of oven.
- Cook for 15-20 minutes to slightly browned and golden.
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