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  CHEDDAR RANCH SHEPHARD'S PIE MINI MUFFINS
 
  SERVINGS: 6
 

PREP TIME: 20 Min

COOK TIME: 25 Min

SUBMITTED BY: Jennifer Dragt

SUBMISSION DATE: 11/18/2016

SUBMITTER LOCATION: Commerce, CA
 
INGREDIENTS
 


1 pound lean ground turkey
2 tablespoons tomato paste
1 cup frozen mixed vegetables
1 tablespoons Instantly Fresh Garlic
2 pounds Idaho potatoes, peeled and diced
1/4 cup Litehouse Homestyle Ranch dressing
1/4 cup sour cream
2 tablespoons butter
Salt and pepper
12 Fresh Gourmet Cheddar Cheese Crisps.




  DIRECTIONS
 


Preheat the oven to 350 degrees F. Spray a 12 cup muffin tin generously with cooking spray.
Boil the potatoes over medium high heat for 10-20 minutes, until they are soft in the center. Drain and place in a large bowl. Mash the potatoes together with the ranch dressing, sour cream, butter and season with salt and pepper.
Place the lean ground turkey into a large bowl. Combine with the frozen mixed vegetables, tomato paste and Instantly Fresh garlic. Season with salt and pepper and mix to combine.
Divide the meat mixture evenly between the 12 muffin cups. Use an ice cream scoop to place heaping spoons of mashed potatoes on top of the meat mixture. Bake in the oven for 15-20 minutes.
Place 1 Cheddar Cheese Crisp on top of each muffin and carefully remove from the pan with a spoon or spatula. Serve immediately or store in an airtight container for up to 4 days.