How to Make Shepherds Pie and Mexican Lasagna

First learning how to make shepherds pie you must know the difference between shepherds pie recipe and cottage pie recipe. The basic difference is that shepherds pie is made with ground lamb and cottage pie is made with ground beef.

Both pies are topped with mashed potatoes and neither one has any cheese in the recipe. This has always been one of my favorite “every day” dishes for the family.

Learn How to Make Shepherds Pie in a Muffin

Recently I read an article in the Wall Street Journal about making savory cupcakes, specifically “lasagna cupcakes”. These are individual servings of lasagna in the shape of cupcakes. It seems this is the big craze in the entertainment world of Los Angeles.

Now I must tell you my first thought was “what a stupid idea”! Having the love for creating food that I do, I gave the idea a second thought. I started thinking what purpose these cupcakes could serve. Now I love the idea but I am thinking more on the line of giant muffin recipes; Painless Cooking “Tuffin Muffins”. The word muffin gives a heartier connotation signifying a meal. To me getting around dessert with the word cup “cake” is hard to do. I thought "Tuffin Muffins" would be perfect to learn how to make shepherds pie.

shepherds pie muffin

Thinking how to make shepherds pie came first to my mind thinking about my new “Tuffin” muffin recipes. More families are moving their dining out of the restaurants and into the home kitchen to save money in this bad economy. This muffin idea is a way to spruce up family dining to make dining at home special. With my shepherds pie recipe or cottage pie recipe, the vegetables are included in this giant muffin entrée. The children will get their vegetables and thoroughly enjoy eating at home. Another thought I have is that these can be prepared in advance and heated in the microwave. These would also work well when only feeding one or two people, like retires.

shepherds pie muffin


Biscuit recipe for crust

  • 2 Cups sifted flour
  • 1 Tablespoon sugar
  • 4 ½ Teaspoon baking powder
  • ½ Teaspoon salt
  • ½ Teaspoon cream of tartar
  • ½ Cup shortening (Crisco preferred)
  • Milk to moisten

Preheat oven to 400F degrees.

Combine and sift again, the sifted flour, baking powder, sugar, salt and cream of tartar.

With a pastry cutter, cut in the shortening until crumbly.

Stir in enough milk to make a soft dough.

On a floured board, knead until smooth and roll out to ½ inch thick.

Cut with a large biscuit cutter and then roll biscuits out thin to fit into a paper lined jumbo muffin cup; press dough in cup and crimp around top.

With a fork press holes in the bottom and side of dough; bake until dough is dried, not brown.

Set out to cool while preparing filling and mashed potatoes.

Mashed potatoes

Peel five medium potatoes cut in chunks and cook until tender while preparing the filling. When potatoes are tender, drain and place in mixing bowl. Add ¼ cup soft butter and beat into the potatoes. Add a little milk at a time while beating potatoes until light and fluffy. Season with salt and pepper.


  • 1 Pound ground beef or ground lamb
  • 1 Small chopped onion
  • 1 Chopped carrot
  • 1 Stalk chopped celery
  • 3 Cloves chopped garlic
  • 1/3 Cup catsup
  • 1 ½ Cups beef stock
  • 2 Tablespoons cornstarch blended in a little water
  • Salt/ pepper to taste
  • ½ Cup frozen petite green peas

Combine ground meat, onion, carrot, celery and garlic; cook until meat is done; remove excess grease.

Stir in the catsup and beef stock.

Combine the cornstarch with a little water until smooth; cook and stir into the beef mixture until thickens.

Season with salt and pepper and set off heat; stir in frozen peas.

Scoop filling mixture into biscuit lined muffin cups (Pile into a rounded top)

Fill a large pastry bag with a large tip with the whipped potatoes.

In a circular movement, pipe the whipped potatoes in a mountain on top of the filling.

Place muffins in the oven and bake until the tops of the muffins are slightly browned.

Let muffin cool slightly before removing from muffin tins.

mexican lasagna muffin


Unlike we learned how to make shepherds pie with the biscuit dough, the following Mexican lasagna has a crust make with tortillas. I tried both the floured tortillas and the corn tortillas; both were equally good tasting.


Brush tops (not bottom) of tortillas with cooking oil. Cut the tortillas in strips about ½ inch wide. Arrange the strips (oiled sides away from paper liner) in the bottom and up the sides (slightly above rim) of paper lined giant muffin tins. Make sure all spots are covered with tortilla strips. Set aside and prepare filling.


  • 1 Pound hamburger
  • ½ Cup chopped onion
  • 4 Cloves fresh garlic, sliced
  • 1 Small jalapeño pepper. Finely chopped –OPTIONAL
  • 2 Tablespoons chili powder
  • 1 Can chili beans
  • 1 Can (8 ounces) tomato sauce
  • 1 Tablespoon flour
  • 2 Cup shredded Cheddar cheese
  • Salt/pepper

Brown hamburger, onion, garlic and jalapeño; drain excess grease.

Stir in beans, tomato sauce and chili powder; season with salt and pepper.

Stir in flour and cook to thicken.

Place a spoonful of mixture over tortilla lined muffin cup.

Place grated cheese on top of mixture.

Place a layer of tortilla strips.

Scoop more hamburger mixture over tortilla strips, filling until rounded top

Top each muffin with cheese and bake until cheese melts and sets.

Remove from oven and cool slightly before removing muffins from cups.

› Shepherds Pie or Mexican Lasagna

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