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1
For the filling: Melt butter in a large skillet over medium heat.
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2
Add onion and cook until onion is translucent.
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3
Add turkey, dry spices and Worcestershire sauce.
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4
Stir and cook until meat is browned.
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5
Once meat is fully cooked, add defrosted mixed vegetables, Worcestershire sauce and ketchup.
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6
Grease two 12-count standard size muffin tins or a double standard sized muffin tin (24).
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7
Split each biscuit in half horizontally.
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8
Place half of a biscuit in each well in the muffin tin and press down to make the crust.
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9
Using a fork, prick a few holes in the bottom of each biscuit crust.
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10
Spoon meat filling on top.
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11
For the topping: Preheat oven to 350 F.
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12
Chop cauliflower into small pieces as well as peel and dice potatoes.
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13
Try and make pieces of potatoes and cauliflower around the same size.
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14
Bring the chicken broth to boil in a medium sized saucepan then add potatoes and cauliflower.
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15
Boil potatoes and cauliflower in chicken broth with salt, pepper and one tablespoon of butter, until fork tender, about 20 minutes.
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16
Once fully cooked, drain well and add the remaining 2 tablespoons of butter, sour cream, garlic, and a dash of salt and pepper and mash well.
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17
In a small bowl whisk the egg, then add a spoonful of mashed potato and cauliflower mixture to the egg and stir.
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18
After you have mixed the egg with potato/cauliflower, add it to the rest of the potato/cauliflower topping and stir well.
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19
(This is so the egg doesnt scramble when you add it to the hot potato/cauliflower mixture.)
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20
Spoon potato/cauliflower mixture onto each mini pie.
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21
Sprinkle cheese on top of each mini pie.
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22
Bake at 350 F for about 25-30 minutes.
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23
Serve or freeze for later.
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24
Note: If you are cooking for someone with gluten intolerance, replace standard canned biscuits with gluten free ones.
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25
Reheating instructions: Preheat oven to 350 F. Place frozen cottage pie cups in a greased baking dish and cover with foil.
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26
Bake for 25 minutes or until warm all the way through.
