Mini Cottage Pie

Shortcrust pastry

125 g Flour

55 g Butter

45ml Cold Water

250 grm ground beef
1 medium onion – chopped finely
2 cloves garlic – chopped
2 tomatoes – cut into small cubes
½ cup of beef stock or water
¼ cup frozen peas
1 tbsp of chopped fresh thyme
2 tbsp of chopped parsley
2 tbsp of Worcestershire sauce (haiza replace with Tomato Paste)
Salt and pepper to taste

2 large potatoes or 3 medium size potatoes (500 grm)
¼ cup milk
1 tbsp butter
1 egg yolk
Salt and pepper to taste

1. Preheat oven to 350 degree F. Lightly greased some muffin pans or tartlets pans. Roll out the dough to about 1/8” thickness. Using a round cutter cut out rounds and places the dough to the pans. Prick the tart shells all over with a fork and blind bake until golden brown. Remove and let it cool. 
2. Heat about 1 tbsp of olive oil in a frying pan. Cook onions and garlic until soften and lightly brown. Add in beef, cook, stirring until beef changes color. Add in tomato, water, Worcestershire sauce and thyme. Bring it up to boil. Reduce heat, simmer until liquid has evaporated. Stir in peas and chopped parsley. Check seasoning and remove from heat.
3. Boil potato until soft. Remove and drain. Mash potato in a large bowl. Stir in butter, milk, and egg yolk, salt and pepper until well combined.
4. Spoon potato mixture into piping bag fitted with a large star tips.
5. Put the pastry casing on a baking sheet, fill about 1 tsp of beef mixture, and pipe potato over the beef. Set your oven to boil and broil the tarts until the tops slightly brown. 
6. Serve warm or at room temperature. 

Source : Resepi C&P from Kitchen Snippet