I know I said last week that a muffin is always a muffin, unless it’s made out of meat. Well, Parents magazine did an adorable little spread on “Cupcakes for Dinner” with meatloaf-esque recipes that inspired me to give them a try. Here is my version of their Shepherd’s Pie “Cupcakes.” My kids loved them because they were super easy to eat and said,”Mmmmm mashed potato icing!”
Sweet potato topping
4-6 sweet potatoes or a butternut squash, cubed
1-2 Tbsp coconut oil
salt, pepper and cinnamon
1/4 cup coconut milk
Meat mixture
2lb ground pork (or, turkey or beef)
1 small onion, chopped
3 large carrots, chopped
3 eggs
1/4 cup coconut flour
1/4 cup tomato paste
1 tsp sea salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp thyme
1 tsp rosemary
crushed pecans for garnish
Preheat oven to 375. Toss cubed sweet potatoes with 2 Tbsp coconut oil and sprinkle with salt, pepper, and cinnamon. Roast in oven for 30 minutes or until fork tender. Place in food processor, add coconut milk a little bit at a time, and pulse until smooth. Salt and pepper to taste, and set aside in separate bowl.
In same food processor bowl, add vegetables and pulse until finely chopped. Add meat and remainder of ingredients (minus crushed pecans) and pulse until well combined. Liberally grease muffin tins with coconut oil. Spoon meat mixture into muffin cups and then spoon and spread sweet potato mixture on top of meat mixture. Bake for 35-40 minutes until done. Let cool for a few minutes and remove from pan with narrow spatula. Top with crushed pecans and serve!
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