Hubby is a big fan of Shepherd’s Pie or Cottage Pie since these are made from Beef and not Lamb. I think that might be a combination of his love for meat and potatoes with his love for foods cooked in a gravy. While the muffin style meatloaf lacks the traditional gravy-like moisture of a traditional Shepherd’s Pie, they do contain carrots and both are topped with a beautiful Mashed Potato “crust”.
Kiddo likes green beans just fine, just not necessarily cooked in with his meat, which might explain why he isn’t a fan of Shepherd’s Pie. By serving the green bean on the side, both my fellows are happy. As for me, I like the look of the muffin and the flavor of the baked mashed potato topping. If you happen to have some leftover mashed potatoes or want to take the time to whip up your favorite mashed potato recipe, by all means please do. If you are looking for an easy short cut, use instant mashed potatoes. My favorite for this recipe is Betty Crocker Butter & Herb.
These Meatloaf Muffins are also great for kids – serving supper that looks like a cupcake can be fun!
Shepherd’s Pie Style Meatloaf Muffins
1 lb ground beef
1/2 lb Ground Sausage (breakfast sausage)
1/2 Cup Finely Chopped Carrots
3 Slices Bread, torn into small pieces
1 envelope Dry Onion Soup Mix (Lipton)
1/4 Cup Ketchup
1/2 Cup Water
Salt & Pepper to taste
2 Cups Mashed Potatoes (Boxed, instant or the real-deal)
Preheat oven to 375 degrees. LIGHTLY spray 12 muffin cups with non-stick spray.
Using a food chopper or small food processor, finely chop carrots to the point of minced. The carrots will add flavor to the loaf while retaining that smooth finish to the muffin.
In a large bowl, mix together everything EXCEPT mashed potatoes.
Divide meat mixture among 12 muffin cups. Push down the center of each “muffin” to create a well (this will help the meat cook through). Smooth tops with the back of a spoon. Set aside.
Make mashed potatoes according to directions. Place mashed potatoes on top of each meatloaf muffin, filling the well and rounding out the top (about 2 tablespoons per muffin).
Bake in the oven for 30 minutes. Remove and let rest muffin tins for 5 minutes. Run a knife around edge of each muffin to loosen. Transfer muffins directly to individual plates and serve with desired vegetable on the side.
My family likes their muffins with a side of green beans or buttery corn.