Ingredients
Equipment
Method
- Peel and cube the Russet potatoes into uniform pieces. Boil them in heavily salted water until they are fork-tender.
- Drain the potatoes and allow them to steam in the hot pot for two minutes to remove excess moisture.
- Mash the potatoes with warm butter and heavy cream until silky and smooth. If using cheese, fold it in now. Do not use a food processor to avoid a gluey texture.
- In a large skillet over medium-high heat, brown the ground meat, breaking it into very small crumbles. Drain the excess fat, leaving about one tablespoon in the pan.
- Add the diced onions and minced garlic to the skillet and sauté until soft and fragrant.
- Stir in the tomato paste and cook for 2 minutes until it turns a deep brick red, which toasts the paste and removes metallic flavors.
- Pour in the beef broth and Worcestershire sauce. Simmer uncovered until the liquid has reduced by at least half, coating the meat in a thick, jam-like glaze.
- Stir in the frozen peas and carrots at the very end of the simmer to maintain their texture and color.
- Preheat your oven to 400°F (200°C) and lightly grease a standard muffin tin with butter or non-stick spray.
- Spoon the meat mixture into each muffin cup until they are two-thirds full, pressing down slightly with the back of a spoon.
- Pipe or spoon the mashed potatoes on top of the meat, creating a dome or 'hat' with peaks that will crisp up.
- Bake for 15 minutes, then switch the oven to the broiler for the final 2-3 minutes to achieve golden brown, crispy potato peaks.
Notes
To prevent a soggy crust, ensure the meat filling is reduced until nearly jam-like. For a flavor variation, replace the beef broth with a dark ale or stout. If using cauliflower mash for a low-carb version, add an egg yolk to the mash to help it maintain its shape in the muffin tin.