Mini Shepherd’s Pie Bites (2024)

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Instructions

1. Preheat oven to 350 degrees.
2. In a medium pot with boiling salted water, drop in potatoes and cook until fork tender, about 15 minutes.
3. 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.
4. 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.
5. Lower heat to medium and add flour and tomato paste and cook stirring often for one minute.
6. 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.
7. 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.
8. In a 24 cup tea muffin tin (2 ounce cups), spray with pan spray.
9. Place a single won ton wrapper in each cup pressing to the bottom and sides.
10. 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.
11. Divided the meat mixture between the 24 cups.
12. Divide the potato mixture over the top of the beef in each cup.
13. Take the remaining cheese and top each cup over the potato mixture.
14. Spray the entire tops with pan spray and place in center of oven.
15. Cook for 15-20 minutes to slightly browned and golden.