Petite and Sweet Shepherd's Pie

Petite and Sweet Shepherd's Pie
Yield: 12 pies


  • 1 1/2 pounds sweet potatoes (about 2 medium), peeled and diced
  • 2 large eggs
  • 1 medium carrot, peeled and shredded
  • 1 medium parsnip, peeled and shredded
  • 3 cloves garlic, minced
  • 1/2 cup bread crumbs
  • 2 tablespoons tomato paste or ketchup
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground pork
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1/4 teaspoon nutmeg
  • 2 tablespoons grated Parmesan

Make It

1. Place the sweet potatoes in a steamer and steam until very tender, about 12 minutes. Heat the oven to 375 degrees and coat a standard 12-cup muffin tin with cooking spray.

2. In a large bowl, lightly beat the eggs. Add the carrot, parsnip, garlic, bread crumbs, tomato paste or ketchup, Worcestershire sauce, thyme, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper and stir to combine. Mix in the pork. In a separate bowl, mash together the steamed sweet potatoes, flour, butter, nutmeg, and the remaining salt and pepper.

3. Evenly divide the pork mixture among the muffin wells. Spoon and spread the potato mixture over the top of each cup and scatter on the Parmesan. Bake the pies until a thermometer inserted into the meat in the center of one of the cupcakes registers 160 degrees , about 20 minutes. Cool the cupcakes for 5 minutes before unmolding them.

Nutrition Facts

Percent Daily Values are based on a 2,000 calorie diet.