Mini Kale Shepherd's Pies

Mini Kale Shepherd's Pies


6 medium Yukon gold potatoes, diced, divided

5 Tbsp. canola oil, divided

1/2 yellow onion, diced

8 oz. turkey kielbasa, quartered

2 cloves garlic, minced

2 Tbsp. fresh thyme, chopped

1 large bunch kale, ribs removed, roughly chopped

Coarse salt and ground black pepper

4 Tbsp. flour

1 1/2 cups low sodium chicken broth

2 Tbsp. butter

1/2 cup low fat milk


Bring a large pot of water to a boil. Add 4 diced potatoes to the water and cook on a simmer until tender, about 10 minutes. Drain and set aside.

In the meantime, heat 2 tablespoons oil in a large cast iron skillet to medium heat. Add onion and saute 2-3 minutes, until starting to soften. Add kielbasa and remaining diced potatoes and cook until potatoes start to soften and kielbasa is slightly browned, about 8-10 minutes. Reduce heat to medium-low. Add garlic and thyme and saute 30-60 seconds. Add kale and saute until wilted, about 5-7 minutes. Season to taste with salt and pepper.

Preheat the oven to 375 degrees. Grease a 12-cup muffin tin with cooking spray. Using an ice cream scoop, fill each muffin cup 3/4 of the way full with kielbasa/potato/kale mixture.

Place skillet back on the stove and heat to medium-high. Add remaining oil; stir in flour and cook for about 60 seconds, creating a roux, whisking the entire time. Whisk in broth, a little at a time, until a smooth sauce forms and thickens, about 3-4 minutes. Season with salt and pepper. Spoon sauce into each muffin cup. Place in the oven and cook 7-8 minutes, until bubbly.

In the meantime, mash the boiled potatoes with butter and low fat milk, until smooth {I leave the skins on}. Season to taste with salt and pepper.

Remove muffin tin from the oven and turn the oven to a low broil. Using the ice cream scooper, place one scoop of mashed potatoes on top of each filled muffin cup. Place under the broiler for about 2 minutes, until peaks start to brown. Remove and sprinkle with additional black pepper.

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