Shepherd's Pie in a Mug

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Filling

1 lb

Ground Beef

1

Onion , finely chopped

2 cloves

Garlic , finely chopped

1 1/2 cups

Frozen Mixed Vegetables

Corn, Carrots, and Peas

1 bunch

Fresh Parsley , finely chopped

2 Tbsp

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

Topping

4 1/2 cups

Russet Potatoes , peeled, cubed

1/3 cup

Butter

plus extra to top

1/4 cup

Milk

to taste

Salt

to taste

Ground Black Pepper

to taste

Fresh Parsley , finely chopped

Cooking Instructions

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Step 1

Add the Russet Potatoes (4 1/2 cups) into a large heatproof bowl and cover with heatproof wrap. Microwave for at least 5 minutes on heat function P10 (or at 1000W) or until the potatoes are soft.

Step 2

Mash the potatoes with a potato masher/ricer or a fork.

Step 3

Whisk in the Milk (1/4 cup) and Butter (1/3 cup) until smooth. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 4

Add the Onion (1) and Garlic (2 cloves) into a skillet with Olive Oil (2 Tbsp) and cook on medium heat for 5 minutes.

Step 5

Add Ground Beef (1 lb) into the skillet and brown on medium-high heat for 5 minutes.

Step 6

Defrost the Frozen Mixed Vegetables (1 1/2 cups) for 2 minutes on Turbo Defrost function, 0.5 lb setting.

Step 7

Add the vegetables, Fresh Parsley (1 bunch) , Salt (to taste) , and Ground Black Pepper (to taste) into the skillet and cook for another 2 minutes.

Step 8

Fill each mug 3/4 of the way with the cooked pie filling and use an ice cream scoop to fill 1/4 of the mug with potato mash.

Step 9

Microwave using heat function for 2 minutes on P10 (or at 1000W) to warm through.

Step 10

Serve with a small piece of butter and sprinkle with Fresh Parsley (to taste) . Cooking results may vary depending on microwave oven use.