Savoury Beef Cupcakes Savoury Beef Cupcakes

Savoury Beef Cupcakes

prep time
30 mins

cook time
45 minutes

serves
12 people

Ingredients

  • 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

Method

  1. 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.
  2. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  3. 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.
  4. 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
  5. Place the mash in a piping bag fitted with a plain piping nozzle and pipe a dome shape on top of each cupcake.
  6. Place the muffin tin on a baking sheet and cook for 15-20 minutes.
  7. 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.