April-fools-cupcakes

Cottage pie cupcakes

Mini cottage pies with veg and a cheesy mash topping!

, 01 April 2018

(12 votes)

Cottage pie cupcakes

  • 1 Hour 40 Mins

  • Serves: 12

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Nutritional Info
Each 126g serving contains

  • Energy

    448KJ

    107KCAL

    5%

  • Fat

    2.1g

    low

    3%

  • Saturates

    1.1g

    low

    6%

  • Sugars

    2.3g

    low

    3%

  • Salt

    0.25g

    low

    4%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 356kJ/85kcal.
Ingredients
  • 600g Maris Piper potatoes, peeled and chopped
  • 2tbsp semi-skimmed milk
  • 50g Asda 30% Less Fat Mild Grated British Cheese
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 250g lean beef mince
  • 2tsp cornflour
  • ½tsp dried thyme
  • 1 reduced-salt beef stock cube, crumbled
  • 100g frozen peas
  • You will also need 24 paper cupcake cases
Method

  • Boil then simmer the potatoes in a pan of water for 20 mins or until they are tender.

  • Mash the potatoes with the milk and stir in the cheese. Set aside to cool.

  • Put the onion and carrot in another pan with 2tbsp water. Cover and cook for 10-15 mins, stirring, until soft.

  • Add the mince and cook for 5 mins, stirring, until browned.

  • Add the cornflour, thyme, stock cube and 200ml water. Bring to a simmer, stirring. Cook on a low heat for 15 mins. Add the peas and cook for 2 mins.

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with 2 paper cases per hole. Fit a star nozzle to a large piping bag and spoon in the mash.

  • Divide the mince between the cupcake cases, then pipe the mash on top. Cook in the oven for 15-20 mins, until the mash begins to turn golden.

  • Leave the ‘cupcakes’ to cool in the tin for 10 mins, then lift out carefully with a large spoon. Serve warm.