Spicy Shepherd's Pie Muffins

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.
9 Servings Recipe By Pin Print
Spicy Shepherd's Pie Muffins

Ingredients

  • 1 pound Ground Beef
  • 1 pound Ground Pork
  • 1 ¼ cups dice Onion
  • ½ tablespoons Coconut Aminos
  • ½ teaspoons Salt #1
  • 4 teaspoons mince Garlic, Cloves
  • ½ cups grate Carrot
  • 2 teaspoons Chili Powder
  • ½ teaspoons Cayenne Pepper
  • 1 teaspoon Garlic Powder
  • 2 individual beat Egg
  • 1 cup Almond Flour
  • ½ medium cook Sweet Potato
  • 1 cup dice and cook Cauliflower
  • 1 ½ tablespoons Coconut Milk, Canned
  • ½ tablespoons Lemon Juice
  • ½ teaspoons Salt #2

Freezer Containers

Supplies

  • 18.Muffin Liners
  • Muffin Tins
  • Labels

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

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. 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.
  2. Divide meat mixture evenly between foil lined muffin tins, pressing down on tops.
  3. In a food processor, combine sweet potato, cauliflower coconut milk, lemon juice and salt #2, pureeing until smooth.
  4. Divide sweet potato mixture over the top of meat mixture.
  5. Bake at 375 for 40 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. 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.
  2. Divide meat mixture evenly between foil lined muffin tins, pressing down on tops.
  3. In a food processor, combine sweet potato, cauliflower coconut milk, lemon juice and salt #2, pureeing until smooth.
  4. Divide sweet potato mixture over the top of meat mixture.
  5. Bake at 375 for 40 minutes.
  6. Flash freeze on baking sheet.
  7. After flash freezing, divide between indicated number of gallon freezer storage bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes.

4 Comments

Join the discussion
  1. What do you recommend in place of almond meal? Would cornmeal or whole wheat flour work ok? (I am not paleo, just like the recipe, but I am allergic to almond) Thank you!

  2. Canned or refrigerated coconut milk? Can I sub corn or something else for cauliflower? I dislike cauliflower and broccoli.

    1. Pam – We use canned coconut milk in all our recipes unless stated otherwise. The cauliflower is what helps make the potato topping. You could certainly sub for all sweet potatoes. I am unsure how corn would turn out.

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