Preheat oven to 425 degrees, and cook 1/2 a cup of Mashed Potato Shapes according to directions. Leave oven on when finished to finish the shepherd’s pie cups.

Meanwhile, in a large fry pan, add ground beef, salt, pepper, and parsley, and cook over medium heat, breaking up beef, and browning.Once beef is browned, drain the grease off it, and remove it from the fry pan into a large bowl. Set aside.In the same fry pan, add onions, and garlic, and sauté over medium heat 3-4 minutes, until onions become translucent, and fragrant. Add onions to the bowl with the browned beef.

Add butter to the pan and return to the stove to medium heat, and let it melt.Once melted, use a wire whisk to whisk in the 3 Tbs of flour, forming a paste.Slowly add beef stock, whisking as you add it, until incorporated.

It should be thickening nicely as you do this.Once desired thickness is reached (1-2 minutes), add frozen vegetables, heavy cream, and the ground beef and onion mixture.

Stir, and heat until veggies are heated through. Taste, and adjust seasoning with salt and pepper as desired.Fill a muffin pan with this ground beef mixture, and top with cheddar cheese, and a cooked McCain® Smiles® Mashed Potato Shape.

Put in already heated oven, and cook 4-5 minutes until cheese is melted.

Serve and enjoy.