Description
Bite-sized versions of the classic British comfort food, these mini cottage pies feature a savory beef filling topped with creamy mashed potatoes — perfect for parties, appetizers, or a cozy twist on a traditional meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 1/2 lb (225g) ground beef
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or ½ tsp dried)
- 1/2 cup beef broth
- Salt and pepper to taste
- 2 cups mashed potatoes (prepared and seasoned to taste)
- 1/4 cup shredded cheddar cheese (optional)
- Fresh parsley, for garnish
- 12-cup muffin tin (greased)
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat. Add onion, carrot, and celery, and cook until softened, about 5 minutes.
- Add garlic and cook for 1 more minute.
- Stir in ground beef, breaking it up with a spoon, and cook until browned and no longer pink.
- Mix in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for 2-3 minutes.
- Pour in beef broth and simmer until thickened, about 5-7 minutes. Remove from heat.
- Spoon the beef mixture into the greased muffin tin cups, pressing gently.
- Pipe or spoon mashed potatoes on top of each beef cup.
- Sprinkle with shredded cheese if using.
- Bake for 15-20 minutes, or until the tops are golden and slightly crispy.
- Let cool slightly before removing from the tin. Garnish with chopped parsley and serve.
Notes
- Use leftover mashed potatoes to save time.
- Mini pies can be made ahead and reheated.
- Substitute ground turkey or chicken for a lighter version.