Cooking Instructions
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Step 1
Add the Russet Potato (1.5 pound) into a large heatproof bowl and cover with heatproof wrap. Microwave for at least 5 minutes on heat function P10 (or at 1000W) or until the potatoes are soft.
Step 2
Mash the potatoes with a potato masher/ricer or a fork.
Step 3
Whisk in the Milk (1/4 cup) and Butter (1/3 cup) until smooth. Season with Salt (to taste) and Ground Black Pepper (to taste).
Step 4
Add the Onion (1) and Garlic (2 clove) into a skillet with Olive Oil (2 tablespoon) and cook on medium heat for 5 minutes.
Step 5
Add Ground Beef (1 pound) into the skillet and brown on medium-high heat for 5 minutes.
Step 6
Defrost the Frozen Mixed Vegetables (1 1/2 cup) for 2 minutes on Turbo Defrost function, 0.5 lb setting.
Step 7
Add the vegetables, Fresh Parsley (1 bunch), Salt (to taste), and Ground Black Pepper (to taste) into the skillet and cook for another 2 minutes.
Step 8
Fill each mug 3/4 of the way with the cooked pie filling and use an ice cream scoop to fill 1/4 of the mug with potato mash.
Step 9
Microwave using heat function for 2 minutes on P10 (or at 1000W) to warm through.
Step 10
Serve with a small piece of butter and sprinkle with Fresh Parsley (to taste). Cooking results may vary depending on microwave oven use.
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