Loading...

Prepare the Cheesy Mashed Potato Topping: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain well.

Return the drained potatoes to the pot. Add butter, milk, grated cheddar cheese, ground nutmeg, salt, and black pepper. Mash until smooth and creamy. Set aside.

Prepare the Beef and Vegetable Filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, mushrooms, and carrots. Sauté until softened, about 5-7 minutes.

Add minced garlic to the skillet and cook for 1 minute until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Stir in the tomato puree, red wine, beef stock, Worcestershire sauce, gravy granules, dried thyme, and dried rosemary. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 5-7 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.

Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin baking tray with cooking spray.

On a lightly floured surface, roll out the puff pastry sheet. Using a round cutter (approximately 3-4 inches in diameter), cut out 12 circles. Gently press each pastry circle into the cups of the prepared muffin tray, forming individual pie crusts.

Spoon a generous amount of the beef and vegetable filling into each pastry cup, filling it about two-thirds full.
Top each mini pie with a dollop of the cheesy mashed potato, spreading it gently to cover the filling.

Bake for 25-30 minutes, or until the mashed potato topping is golden brown and slightly crispy, and the pastry is cooked through and golden.

Carefully remove the mini cottage pies from the muffin tray and serve warm.


Prepare the Cheesy Mashed Potato Topping: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain well.

Return the drained potatoes to the pot. Add butter, milk, grated cheddar cheese, ground nutmeg, salt, and black pepper. Mash until smooth and creamy. Set aside.

Prepare the Beef and Vegetable Filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, mushrooms, and carrots. Sauté until softened, about 5-7 minutes.

Add minced garlic to the skillet and cook for 1 minute until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Stir in the tomato puree, red wine, beef stock, Worcestershire sauce, gravy granules, dried thyme, and dried rosemary. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 5-7 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.

Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin baking tray with cooking spray.

On a lightly floured surface, roll out the puff pastry sheet. Using a round cutter (approximately 3-4 inches in diameter), cut out 12 circles. Gently press each pastry circle into the cups of the prepared muffin tray, forming individual pie crusts.

Spoon a generous amount of the beef and vegetable filling into each pastry cup, filling it about two-thirds full.
Top each mini pie with a dollop of the cheesy mashed potato, spreading it gently to cover the filling.

Bake for 25-30 minutes, or until the mashed potato topping is golden brown and slightly crispy, and the pastry is cooked through and golden.

Carefully remove the mini cottage pies from the muffin tray and serve warm.
