Channel: Krystal Clear Makeup

Category: Howto & Style

Tags: recipesdog lifecook with mesunday dinnereasy cookingsunday dinner with the sutherland’shome cookedcocker spanielshepard’s pie recipefoodcrystal cleardinner inspirationeasy dinner recipesholiday recipecouples cookfamily dinnervegetarianfamily foodcookinghusband and wifekrystal clear makeuphealthy meal

Description: A little twist on a family classic 😋 I’ve been preparing my own #vegetarian version of #shepardspie for years and never think to switch it up because it’s always so well received in the way I prepare it😋 So why fix it if it ain’t broke🤷🏼‍♀️ lol But Justin and I got the Inspo to create “Shepard’s Pie Dinner Muffin’s” and decided to just go with it! I’m so glad we did because they turned out AWESOME!! I love the individual portions this provides and think it’s something that makes dinner a little more fun (although Archer still wasn’t on board 🤢 lol) Hope ya’ll enjoy this Sunday’s dinner with the Sutherland’s 💕 Shepard’s Pie Dinner Muffins Recipe 1 package of YVES Veggie Ground Round 1/2 yellow onion 5 peeled potatoes 1/2 red pepper 3 stalks of celery 2 big cloves of garlic Salt & Pepper to taste 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp parsley 1/2 cup cheddar cheese *seasonings are approx. Instructions: Preheat the oven to 350. Put some olive oil into a skillet and preheat on medium while starting to chop veggies. *I usually start peeling my potatoes first if having to peel my own potatoes. Chop potato into smaller pieces for faster cooking and place into pot of water set to boil. Once boiling, cook for approx 10 minutes. (Thank god for google! Lol) Chop onion, celery and red pepper into smaller bite sized pieces. Put veggie ground round into hot skillet and break into small crumbles. *I would usually add garlic and onion to the hot oil prior to adding the veggie ground round, but did things a little backwards this time. You can add veggies before or after, just depends on how much crunch you like to your veggies:) Once veggie ground round is broken up, add your veggies and seasoning. Mix everything up and cook only a couple minutes and until everything’s combined. Turn off heat and allow skillet to sit until the potatoes are ready. While waiting for potatoes, prep/oil muffin tins (you DON’T want these to stick!) Once potatoes are ready; remove from heat, strain and mash with a couple Tbsp of butter. I would normally use milk in my mash, but didn’t have any and so I just used more butter. We added about 1/2 cup of cheddar cheese to the mash mix and it helped to keep it all together. Place mash firmly in the bottom half of the muffin tins and layer veggie ground round mix on top. Bake on 350 for 15 minutes. We decided to add a little bit of brown gravy onto the “tops” of the muffins after about 5 minutes of cooking. We thought it could help moisten the veggie ground round mixture:) Serve with gravy, ketchup or whatever condiment you’d like! Enjoy! #dinnermuffin