Shepherd's pie 'muffins'

Method

• 1
  Heat oil in a large frying pan over medium heat. Add onion, carrot, garlic and thyme. Cook, stirring, for 5 minutes or until softened. Set aside to cool completely.
• 2
  Meanwhile, place potatoes in a saucepan. Cover with cold water. Season with salt. Bring to the boil. Boil, covered, for 20 minutes or until tender. Drain. Return to pan. Cook over low heat for 1 minute to evaporate any liquid. Remove from heat. Add 30g butter and 1/2 the milk. Using a potato masher, mash until smooth.
• 3
  Meanwhile, place bread on a small plate. Drizzle with remaining milk. Stand for 1 minute. Squeeze out excess milk. Tear into small pieces. Place bread, mince, tomato paste, Worcestershire sauce and cooled onion mixture in a large bowl. Season with salt and pepper. Mix to combine.
• 4
  Preheat oven to 180°C/160°C fan-forced. Line base and sides of 4 holes of a 3⁄4-cup-capacity Texas muffin pan, crossways, with two 4cm x 22cm strips of baking paper. Divide lamb mixture among prepared holes. Press down with the back of a spoon to compact. Place pan on a baking tray lined with foil. Bake for 20 minutes. Remove from oven. Top with mashed potato. Dot with remaining butter. Increase oven to 200°C/180°C fan-forced. Bake for 20 minutes or until cooked through and mashed potato is golden. Stand in pan for 10 minutes before transferring to serving plates. Sprinkle with parsley and serve with salad leaves.