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Before you jump to Mini “Shepherds Pie” (Sans Corn) recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.
We all know that having healthy foods can help us really feel better in our bodies. We tend to feel way less gross whenever we increase our consumption of nutritious foods and decrease our consumption of processed foods. Eating more vegetables helps you feel better than eating a piece of pizza. This is often a problem, however, with regards to eating between goodies. You can spend hours at the food market searching for an ideal snack foods to make you feel healthy. Here are a handful of healthy snacks which you can use when you need a quick pick me up.
Whole grain snacks are an outstanding choice for a fast balanced snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch. When you need a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products including white bread to the healthier whole grain alternatives.
A large assortment of instant health snacks is easily available. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to mini “shepherds pie” (sans corn) recipe. To make mini “shepherds pie” (sans corn) you only need 16 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Mini “Shepherds Pie” (Sans Corn):
- Use 4 Potatoes (Russet, Idaho)
- You need Ground Beef (About 1 1/4 lbs.)
- You need Leafy Veggie (Spinach, Kale, etc.)
- Provide 1 Onion
- Get 1 Tomato
- Use Tomato Sauce
- Use Tomato Paste
- Use Cheddar Cheese
- Provide Butter
- Prepare Milk
- Get Parsley
- Take Garlic (A few cloves)
- Provide Black Pepper
- Prepare Salt
- Get Onion Powder
- You need Garlic Salt
Instructions to make Mini “Shepherds Pie” (Sans Corn):
- Wash and peel your potatoes. Quarter them and plop them into some boiling water. When fork tender, remove and mash in a bowl. Throw a sizable hunk of butter in along with seasonings. Slowly add milk and mash until creamy.
- Sauté onions, garlic, ground beef and seasonings until meat is about half way cooked. Push everything to the perimeter of the pan and throw in a can of tomato paste. Let it heat up and then incorporate everything. Put your leafy veggie in and cook a until barely wilted. Add tomato sauce (or favorite pasta sauce) and bring up to temp. Turn it off and turn to the potatoes.
- In a 4x8 Loaf Pan, start layering that bad boy beginning with the potatoes. Make sure potato is your final layer. Top with a hefty handful of grated cheddar (or whatever you like).
- Bake in a 350F oven (on cookie sheet to catch any spillage) until cheese is brown and bubbly. Everything is already cooked, so just keep an eye on the cheese. Immediately top with parsley. Let cool at least 10 minutes before serving to allow it to set up.
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