Cottage pie cupcakes
- 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
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.