Mini Shepherd’s Pie

1 pound ground beefIMG_4734
2/3 cup finely chopped onion
1/3 cup tablespoons finely chopped carrot
3 teaspoons all-purpose flour
2 teaspoons dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 1/4 cup beef broth
2 teaspoons Worcestershire sauce
2/3 cup frozen petite peas
2 packages (qty 16 in each) frozen puff pastry cups
4 cups mashed potatoes

Preheat your oven to 400°. In a large skillet, cook beef, onion and carrot over medium heat, then drain. Stir in flour, thyme, nutmeg and pepper until blended, and slowly add broth and Worcestershire sauce. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Stir in the peas and heat through.
Separate the puff pastry cups and press into the bottoms and up the sides of ungreased mini muffin tins.

Fill each with 1-1/2 teaspoons beef mixture, then top or pipe with 1 tablespoon mashed potatoes. Bake for 14-17 minutes or until heated through and potatoes are lightly browned. Serve warm.

These little bites win the crowd-pleaser award every time!