Cottage Pie with Meat and Vegetables
Peel and rinse the potatoes and cook for about 25 minutes in salted water.
Preheat the oven to 200°C (approximately 375°F).
Peel the onion and chop finely. Thaw the peas. Peel the carrot and dice small. Blanch the tomatoes, peel, quarter, and cut into small cubes. Fry the ground beef and onion in hot oil. Add the vegetables and briefly sauté, stir in the tomato paste and season with salt and pepper. Drain the potatoes, mash and add the hot milk, butter, and cheese. Season with salt, pepper, and nutmeg.
Spread out the puff pastry and cut out 4 circles (each about 12 cm) (approximately 5 inches).
Butter 4 small baking dishes (8 cm diameter) (approximately 3 inches) and line with the dough. Spoon the meat mixture into the dishes, spread the mashed potatoes on top and bake in the preheated oven for about 25 minutes. Remove from the oven, loosen from the molds and serve on plates.