📝 About This Recipe
These adorable, hand-held delights transform the classic British comfort food into a whimsical meal perfectly sized for little hands. Featuring a savory base of tender ground lamb (or beef) and sweet colorful vegetables, each cup is topped with a cloud-like swirl of buttery mashed potatoes. They are the ultimate solution for picky eaters, offering a balanced, nutritious meal in a fun, muffin-tin format that makes dinner feel like a party.
🥗 Ingredients
The Meat Filling
- 1 pound Ground Lamb or Lean Beef (90% lean preferred)
- 1/2 cup Yellow Onion (very finely minced to hide from picky eaters)
- 1/2 cup Carrots (finely diced)
- 1/2 cup Frozen Peas (thawed)
- 2 cloves Garlic (minced)
- 1 tablespoon Tomato Paste
- 1/2 cup Beef Broth (low sodium)
- 1 teaspoon Worcestershire Sauce (adds depth of flavor)
- 1/2 teaspoon Dried Thyme
The Potato Topping
- 1.5 pounds Russet Potatoes (peeled and cubed into 1-inch pieces)
- 3 tablespoons Unsalted Butter (melted)
- 1/4 cup Milk (whole milk preferred)
- 1/2 cup Cheddar Cheese (shredded, mild or sharp)
- 1/2 teaspoon Salt (to taste)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with butter or non-stick cooking spray.
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2
Place the cubed potatoes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until fork-tender.
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3
While potatoes boil, heat a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a wooden spoon until browned and no longer pink (about 6-8 minutes).
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4
Drain any excess fat from the skillet. Add the minced onion and carrots, cooking for 5 minutes until the vegetables have softened.
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5
Stir in the garlic, dried thyme, and tomato paste. Cook for 1 minute until the tomato paste turns a deep brick red and smells fragrant.
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6
Pour in the beef broth and Worcestershire sauce. Simmer for 3-5 minutes until the liquid has reduced by half, creating a thick, glossy gravy. Fold in the peas and remove from heat.
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7
Drain the cooked potatoes and return them to the pot. Mash thoroughly until smooth, then stir in the butter, milk, and salt until creamy.
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8
Spoon the meat mixture into each muffin cup, filling them about 2/3 of the way full. Press down slightly with the back of a spoon to create a flat surface.
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9
Top each cup with a generous dollop of mashed potatoes. For a fancy look, use a piping bag with a large star tip to swirl the potatoes on top.
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10
Sprinkle the shredded cheddar cheese evenly over the potato peaks.
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11
Bake in the center rack of the oven for 10-15 minutes, or until the cheese is melted and the potato edges are golden brown.
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12
Allow the mini pies to cool in the tin for 5 minutes. This helps them set so they don't fall apart when you lift them out. Use a butter knife to gently loosen the edges before serving.
💡 Chef's Tips
For an extra veggie boost, swap half the mashed potatoes for mashed cauliflower. If the potatoes are too stiff to pipe, add an extra tablespoon of milk to reach a silkier consistency. Avoid over-filling the cups with broth; you want a thick gravy so the 'pies' hold their shape when removed from the tin. To make ahead, assemble the pies and refrigerate; just add 5 minutes to the baking time when you're ready for dinner. Use a silicone muffin tin if you have one—it makes popping the mini pies out much easier without sticking.
🍽️ Serving Suggestions
Serve with a side of 'Trees' (steamed broccoli florets) for a complete meal. Pair with a small bowl of extra warm gravy for dipping. A side of sweet applesauce balances the savory flavors beautifully for younger kids. Serve with a cold glass of milk or a diluted fruit spritzer. Add a 'ketchup smiley face' on top of the potato peaks for an extra touch of fun.