Ingredients:
- ½ pound ground beef
- 1/3 cup onion (finely chopped)
- ¼ cup celery (finely chopped)
- 3 tablespoons carrot (finely chopped)
- 1½ teaspoons all-purpose flour
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 2/3 cup beef broth
- 1/3 cup frozen petite peas
- 2 (17.3 ounce) packages frozen puff pastry (thawed)
- 3 cups mashed potatoes
Directions
Preheat oven to 400° F.
In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in flour, thyme, salt, pepper and nutmeg until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside.
Unfold puff pastry, flour the working surface. Using a floured 2¼ inch round cutter, cut 12 circles from each sheet (save scraps for another use). Press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
Fill each with 1½ teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Press the fork into the potatoes to create a pattern.
Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm.