Add water to a large pot and insert a steamer basket, making sure the surface of the water doesn't come above the basket. Bring to a boil. Add potatoes, cover and steam for 10 minutes. Add broccoli on top, cover and steam for 6-8 more minutes, until potatoes and broccoli are easily mashed with a fork.Transfer to a large bowl. Add the rest of the ingredients and continue mashing to desired consistency.
To make the muffin base:
Preheat oven to 375 degrees Fahrenheit.
Heat oil in a large pan over medium heat. Add onion, garlic, and carrots. Cook for 5min. Add tomato paste and thyme and combine until well incorporated, about a minute or so.
Transfer to a mixing bowl and set aside to cool. To the same bowl, add the ground beef, egg, and worcestershire, if using. Be careful not to overwork the mixture. Divide mixture into greased or lined 12 muffin cups.
Add mashed potatoes on top. Bake for 25-30 minutes.
Time saving tip: make the broccoli mashed potatoes the day before to save time the day of.Baby led weaning tips:
As always, I was cautious with the salt usage. If serving to older children and/or adults, season meat with salt and pepper. Can also omit the worcestershire sauce and cheese
A note about peas and corn. They do get pretty soft upon cooking but if you're feeling nervous, either give them a quick chop or substitute with other vegetables, like zucchini, bell peppers, broccoli, bell peppers, etc.