Spicy Shepherd's Pie Muffins

Let's Cook

Ingredients

9 servings

Freezer Containers

Supplies

Directions

In a large bowl, combine ground beef, ground pork, onion, coconut aminos, salt #1, garlic, carrots, chili powder, cayenne, garlic powder, eggs and almond flour. Mix until well combined. Divide meat mixture evenly between foil lined muffin tins, pressing down on tops. In a food processor, combine sweet potato, cauliflower coconut milk, lemon juice and salt #2, pureeing until smooth. Divide sweet potato mixture over the top of meat mixture. Bake at 375 for 40 minutes.

Freezing Directions

In a large bowl, combine ground beef, ground pork, onion, coconut aminos, salt #1, garlic, carrots, chili powder, cayenne, garlic powder, eggs and almond flour. Mix until well combined. Divide meat mixture evenly between foil lined muffin tins, pressing down on tops. In a food processor, combine sweet potato, cauliflower coconut milk, lemon juice and salt #2, pureeing until smooth. Divide sweet potato mixture over the top of meat mixture. Bake at 375 for 40 minutes. Flash freeze on baking sheet. After flash freezing, divide between indicated number of gallon freezer storage bags, label and freeze.

Serving Day Directions

Reheat in microwave for 1-2 minutes.

Nutritional Information

1 serving = 2 muffins
  • 320 Calories
  • 19g Fat
  • 267mg Sodium
  • 7g Carbs
  • 1g Fiber
  • 29g Protein
  • 8 WW+ Points
  • Zone Blocks: 4 Protein 6 Fat 1 Carbs

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About This Recipe

With plenty of vegetables, protein and a little kick from cayenne and chili powder, these Paleo Spicy Shepherd's Pie Muffins make for a great lunch option to help keep you up and running for the rest of the day.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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