Shepherd's Pie Cupcakes

Ingredients list for Shepherd's Pie Cupcakes

• 250 grams Mutton mince (keema)
• 1 tablespoon Olive oil
• 1 tablespoon Garlic chopped
• 1 medium Onion finely chopped
• ¾ cup Tomato puree
• 4-5 French beans finely chopped
• 1 small Carrot finely chopped
• 1 teaspoon Worcestershire sauce
• to taste Salt
• to taste Crushed black peppercorns
• 2 Egg whites
• 1 tablespoons Fresh cream
• a pinch Nutmeg powder
• as required Parmesan cheese powder
• 1 medium Potato boiled, peeled and mashed

Method

1. Preheat oven to 180º C.
2. Heat olive oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent. Add mutton, mix and cook till mixture dries.
3. Add French beans and carrot, mix and cook for 1 minute. Add tomato puree, mix and cook for 1-2 minutes.
4. Add Worcestershire sauce, salt, crushed peppercorns, mix and cook till mutton is cooked and completely dry. Set aside to cool.
5. In another shallow pan, heat the mashed potato. Add salt, crushed black peppercorns, nutmeg powder, 2 teaspoons cream and parmesan cheese powder and mix well.
6. Once the mutton mixture cools down, add egg whites and mix well. Spoon the mixture into muffin moulds.
7. Fill the mashed potato into a piping bag and pipe on top of the mutton mixture. Sprinkle parmesan cheese powder on top.
8. Bake at 200ºC till the muffin top is golden brown in colour. Serve hot.