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Cuban Shepherd's Cupcakes

Chef Manouschka Guerrier shows off a delicious recipe perfect for dinnertime!
Cuban Shepherd's Cupcakes
Ingredients for the Picadillo:
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced, or more to taste
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 pound lean ground beef or turkey
  • 6 large green olives stuffed with pimentos, chopped
  • 1/2 cup cranberries, roughly chopped
  • 1 Tablespoon capers (optional)
  • 1 teaspoon of tomato paste
  • 1/2 cup of water
  • 2 packets Sazon Goya
  • seasoning 
  • 1 teaspoon ground cumin
  • ¼ cup cooking wine
  • 1/8 teaspoon ground cloves
  • salt to taste
Ingredients for the Mashed Potatoes:
  • 2 lbs Yukon Gold Potatoes, peeled & diced
  • 1 stick of cold unsalted butter, diced 
  • 1/2 cup of warm milk, or less. Eyeball it
  • Salt & pepper to taste
Ingredients for the Garnish:
  • Grated Parmesan Cheese
  • Cooked bacon, chopped
  • 2 scallions, chopped
  • 1/4 cup of Shredded Mexican Cheese, chopped


Directions for the Picadillo:


  1. Heat olive oil in a pan over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until onion is translucent, about 6 minutes.
  1. Add ground turkey into a pan & and stir until browned completely.
  1. Stir in olives, cranberries, capers, tomato paste, water, Sazon Goya, cumin, cloves, & salt
  1. Cover the pan, reduce heat & cook until water has evaporated, about 5 - 10 minutes.


Directions for Potatoes:


  1. Fill cold water in a pot, add potatoes, add salt & bring to a boil about 20 minutes.
  1. Drain water, add butter
  1. Mash potato & butter
  1. While mashing potato heat milk in microwave for 40 seconds
  1. Pour milk slowly into potato & butter mixture while mashing to the texture you prefer
  1. Add salt & pepper to taste


Directions for Assembly:


  1. 12 cup muffin tin
  1. Foil Cupcake liners
  1. Preheat oven to 375
  1. Add liners into tins, keep paper liner in the aluminum liner
  1. Fill bottom with picadillo, pipe or scoop potatoes on top of picadillo & top potatoes with shredded Parmesan, bake for 30-40 minutes
  1. Cool on cooling rack for 10 minutes, remove cupcakes loosening them out of tin with a fork.
  1. Garnish with bacon, scallion & cheese
  1. Serve or freeze remaining & ENJOY!!!


Cuban Shepherd's Pie - Home & Family

Chef Manouschka Guerrier from "Food Fighters" stops by to cook up this bite-sized pie that will leave you wanting more!


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