Shepards Pie Recipe in Seasoned Phyllo Cups (2-Part Series)

Shepard’s Pie in Seasoned Phyllo Cups (2 Recipes)

First Recipe: Phyllo Cups (This recipe is designed for a large, 6 portion muffin tin)

Ingredients:

5 Sheets Prepared Phyllo Dough
¼ C Butter, melted
1 tsp Thyme
1 tsp Garlic Salt
1 tsp Pepper

Directions:
Preheat oven to 375

Lay one sheet of phyllo flat on the counter. Brush with melted butter, making sure to get all edges. Lay the next sheet of phyllo on top of the buttered one. Brush the butter on that one as well. Continue with the third sheet, and after buttering, sprinkle with seasonings. Continue on with the next two sheets of phyllo till you have the 5th sheet buttered.

Cut with a sharp knife, 6 equal rectangles. Lightly spray muffin tin with baking spray and then fit each portion into each muffin area, folding it into the corners. Sprinkle a few pinches of parmesan cheese onto the bottom of each phyllo cup.

Bake in the oven for 10 minutes or until golden brown. Take out and set aside to cool.

 

Second Recipe: Shepard’s Pie Mixture

Ingredients:

½ lb. Minced Beef
½ Onion
1 c Chopped Peas and Carrots (frozen is fine to use)
½ c Beef Stock
1 Tb Flour
1 Tb Worcestershire sauce
1 t Garlic, minced
1 t Thyme, dried
1 t Oil
1 t Seasoning salt

2lbs Potatoes, peeled and chunked
1 Garlic clove, crushed but intact
2 TB Butter
2 TB Heavy Whipping Cream
1 TB Chopped Chives (optional, garnish)
1 tsp Coarse salt.

Directions:

Place the oil in a fry pan and begin heating. Add chopped onions and sauté them until translucent. Add garlic and ground beef. As beef is cooking, season with seasoning salt, thyme and Worcestershire sauce. When beef is completely browned throughout, make a well in the center of the pan. Sprinkle the flour in the center of the beef, and combine it with the pan juices. Begin to stir it around and cook the flour for approximately 2 minutes. Combine the paste with the rest of the beef mixture and slowly add the beef stock. Allow to thicken. If you find the mixture is too stiff, add a few tablespoons of water until it’s nicely moistened, but not runny.

Continue to stir and cook another 5 minutes. Set aside to cool slightly.

In a pot, add your potatoes and run enough water to cover them about 1 inch. Add salt and crushed garlic clove. Boil potatoes until tender. Drain and remove garlic. While still hot, add the butter and cream and mash until smooth.

Spoon the beef mixture into the phyllo cups until full. Transfer the mashed potatoes into a large freezer bag and snip the bottom corner to form a makeshift piping bag. Pipe the mash on top of the beef mixture.

At this point, you can drizzle melted butter on top, or serve as is, garnished with chopped chives.