- 450g lean beef mince
- 100g beef sausages, skinned
- 1 tablespoon rapeseed or olive oil
- 1 large onion, peeled and finely chopped
- 1 tablespoon Dijon or wholegrain mustard
- ½ teaspoon dried thyme
- ½ teaspoon ground nutmeg
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons tomato ketchup or barbecue sauce
- 25g stale breadcrumbs or crushed plain crackers
- 75g peas or sweetcorn
For the Mash Topping:
- 450g potatoes (suitable for mashing), peeled and diced
- 225g sweet potatoes, peeled and diced
- 25g butter or margarine
- 4 tablespoons milk or single cream
- To prepare the mash; cook the potatoes in a large pan of boiling water for 20-25 minutes. Drain, season and mash together with the remaining topping ingredients.
- Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
- In a large bowl mix together the mince and sausage meat. Heat the oil in a large non-stick frying pan, add the mince mixture and cook for 5 minutes. Add the onion and continue to cook for 3-4 minutes. Season and add the remaining ingredients.
- Line a 12 hole muffin tin with muffin cases then divide the mixture between the cases (up to ¾ full) and densely pack the mince mixture into each case
- Place the mash in a piping bag fitted with a plain piping nozzle and pipe a dome shape on top of each cupcake.
- Place the muffin tin on a baking sheet and cook for 15-20 minutes.
- Serve the cupcakes immediately with seasonal vegetables or a crisp salad.
Tips:Choose from a selection of potato cupcake toppings below: For the Herb Mash Cook and mash 675g potatoes with 25g butter or margarine and 4 tablespoons milk or cream. Season and stir through 4 tablespoons freshly chopped chives. Spoon the mash into a piping fitted with a plain nozzle. For the Beetroot Mash Cook and mash 675g potatoes with 25g butter or margarine and 4 tablespoons milk or cream. Season and stir through 2 small cooked and grated fresh beetroot. Spoon the mash into a piping fitted with a plain nozzle.