Savoury Beef Cupcakes

Ingredients: 450g/1lb lean beef mince 100g/4oz beef sausages, skinned 15ml/1tbsp rapeseed or olive oil 1 large onion, peeled and finely chopped 15ml/1tbsp Dijon or wholegrain mustard 2.5ml/½tsp dried thyme 2.5ml/½tsp ground nutmeg 30ml/2tbsp freshly chopped flat-leaf parsley 30ml/2tbsp tomato ketchup or barbecue sauce 25g/1oz stale breadcrumbs or crushed plain crackers 75g/3oz peas or sweetcorn

For the Mash Topping:* 450g/1lb potatoes (suitable for mashing), peeled and diced 225g/8oz sweet potatoes, peeled and diced Salt and freshly milled black pepper 25g/1oz butter or margarine 60ml/4tbsp milk or single cream

Method: 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 Gas mark 5, 190°C, 350°F. 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.

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