Sheperd’s Pie Potato Gem Cups

A clever twist on a winter classic, these crispy shepherd’s pie cups use golden potato gems as the base for a hearty beef and veggie filling. Easy to make in under 30 minutes and perfect for batch cooking, this budget-friendly dinner is ideal for busy weeknights. Make it once and enjoy again later.

Makes 12 cups

Ingredients

• 60 potato gems/tater tots (5 per muffin hole)
• Olive oil spray
• 500g lamb mince
• 1 small brown onion, diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, crushed
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 tsp finely chopped fresh rosemary
• 1 cup beef stock
• ½ cup red wine (optional)
• 2-3 bay leaves
• 1 tbsp plain flour
• ½ cup frozen peas
• Salt and pepper
• 1 cup shredded cheese
• Fresh parsley, to serve

Method

1. Preheat the oven to 180°C.

2. Spray a 12-hole muffin tray well with olive oil spray. Place 5 potato gems into each muffin hole. Bake for 10 minutes or until softened.

3. Remove from the oven and use the back of a spice jar or small glass to firmly press the potato gems down into the base and sides to create cups. Return to the oven for another 15–20 minutes or until crispy and golden.

4. Meanwhile, heat a large pan over medium-high heat. Add the onion, carrot and celery, rosemary and thyme and cook for 4-5 minutes until softened. Add the lamb mince and cook, breaking it up with a wooden spoon.

5. Stir through the flour, beef stock, tomato paste, Worcestershire sauce, red wine (optional), and bay leaves. Simmer for 5-7 minutes or until thickened and glossy. Stir through the frozen peas and season with salt and pepper.

6. Spoon the shepherd’s pie mixture into the crispy potato cups. Top with shredded cheese.

7. Bake for another 8–10 minutes or until the cheese is melted and golden.

8. Let cool slightly before removing from the tray. Top with fresh parsley and serve warm.