Miniature Shepherd’s Pies

Directions

1. 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.
2. 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.
3. 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.