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Make the mashed potatoes:
Boil the potatoes in salted water until soft, about 15–20 minutes. Drain and mash them with butter, milk, cheese, salt, pepper, and egg yolk. Set aside.
Prepare the beef filling:
In a skillet over medium heat, sauté the onion and garlic until fragrant. Add the ground beef and cook until browned. Stir in tomato paste, broth, thyme, salt, and pepper. Simmer for 5–10 minutes. Add peas and carrots if using.
Assemble the mini pies:
Preheat oven to 200°C (400°F).
Spoon the meat mixture into individual ramekins or a muffin tin. Top each with a generous layer of mashed potatoes. Smooth the tops or use a fork to create texture.
Bake:
Place on a baking tray and bake for 20 minutes, or until the tops are golden and lightly crisped.
Serving and storage tips:
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