Savory meat and vegetable pies topped with creamy mashed potatoes, baked in muffin tins for warm, comforting bites.
# What You Need:
→ Mashed Potato Topping
01 - 2 pounds russet potatoes, peeled and cut into chunks
02 - 4 tablespoons unsalted butter
03 - 1/3 cup whole milk
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon salt
→ Meat Filling
06 - 1 tablespoon olive oil
07 - 1 medium onion, finely chopped
08 - 2 medium carrots, diced small
09 - 2 cloves garlic, minced
10 - 1 pound ground beef or lamb
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 2 tablespoons tomato paste
14 - 1 tablespoon Worcestershire sauce
15 - 1 cup frozen peas
16 - 1 cup beef or vegetable broth
17 - 2 teaspoons fresh thyme leaves
18 - 2 tablespoons all-purpose flour
→ Assembly
19 - Nonstick cooking spray or melted butter for greasing
20 - 1/2 cup shredded cheddar cheese, optional
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a standard 12-cup muffin tin with cooking spray or melted butter.
02 - Place potatoes in a large pot of salted water. Bring to a boil and simmer until fork-tender, approximately 15 to 18 minutes. Drain thoroughly.
03 - Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion and carrots; sauté for 5 minutes until softened.
05 - Stir in garlic and cook for 1 minute. Add ground beef or lamb with salt and pepper. Cook, breaking up the meat, until browned and cooked through, approximately 5 to 7 minutes.
06 - Stir in tomato paste and Worcestershire sauce; cook for 2 minutes.
07 - Sprinkle flour over the mixture and stir well. Add broth, peas, and thyme. Simmer for 5 minutes until thickened. Remove from heat and let cool slightly.
08 - Spoon 2 heaping tablespoons of meat filling into each muffin cup, pressing down gently.
09 - Pipe or spoon mashed potatoes over the meat layer, smoothing the tops. Sprinkle with cheddar cheese if desired.
10 - Bake for 18 to 20 minutes until the tops are golden and lightly crisped.
11 - Cool in the tin for 5 to 10 minutes before removing gently with a spoon or offset spatula. Serve warm.
