Ingredients
1/2 pound ground beef1/3 cup finely chopped onion1/4 cup finely chopped celery3 tablespoons finely chopped carrot1-1/2 teaspoons all-purpose flour1 teaspoon dried thyme1/4 teaspoon salt1/8 teaspoon ground nutmeg1/8 teaspoon pepper2/3 cup beef broth1/3 cup frozen petite peas2 packages (17.3 ounces each) frozen puff pastry, thawed3 cups mashed potatoes
Preparation
Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink and vegetables are tender, 5-7 minutes, breaking up into crumbles; drain. Stir in flour, thyme, salt, nutmeg and pepper until blended; gradually add broth. Bring to a boil; cook and stir until sauce is thickened, 2 minutes. Stir in peas; heat through. Set aside.
Unfold puff pastry. Using a floured 2-1/4-in. 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 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake until heated through and potatoes are lightly browned, 13-16 minutes. Serve warm.
