Cottage Pie Cups

For the filling:
Melt butter in a large skillet over medium heat. Add onion and cook until onion is translucent. Add turkey, dry spices and Worcestershire sauce. Stir and cook until meat is browned.

Once meat is fully cooked, add defrosted mixed vegetables, Worcestershire sauce and ketchup.

Grease two 12-count standard size muffin tins or a double standard sized muffin tin (24).

Split each biscuit in half horizontally. Place half of a biscuit in each well in the muffin tin and press down to make the crust. Using a fork, prick a few holes in the bottom of each biscuit crust. Spoon meat filling on top.

For the topping:
Preheat oven to 350 F.

Chop cauliflower into small pieces as well as peel and dice potatoes. Try and make pieces of potatoes and cauliflower around the same size.

Bring the chicken broth to boil in a medium sized saucepan then add potatoes and cauliflower. Boil potatoes and cauliflower in chicken broth with salt, pepper and one tablespoon of butter, until fork tender, about 20 minutes.

Once fully cooked, drain well and add the remaining 2 tablespoons of butter, sour cream, garlic, and a dash of salt and pepper and mash well.

In a small bowl whisk the egg, then add a spoonful of mashed potato and cauliflower mixture to the egg and stir. After you have mixed the egg with potato/cauliflower, add it to the rest of the potato/cauliflower topping and stir well. (This is so the egg doesn’t scramble when you add it to the hot potato/cauliflower mixture.)

Spoon potato/cauliflower mixture onto each mini pie. Sprinkle cheese on top of each mini pie. Bake at 350 F for about 25-30 minutes. Serve or freeze for later.

Note: If you are cooking for someone with gluten intolerance, replace standard canned biscuits with gluten free ones.

Reheating instructions: Preheat oven to 350 F. Place frozen cottage pie cups in a greased baking dish and cover with foil. Bake for 25 minutes or until warm all the way through.