Makes 6 “cupcakes.”
Heat oven to 350°F. Place silicone liners in a 6 cavity muffin pan. Set aside 2 tablespoons shredded carrot. In large bowl, combine ground beef, remaining carrot, bread crumbs, onion, brown sugar, egg, ketchup, salt and pepper. Press mixture into prepared cups. Bake 35 minutes or until meat thermometer reads 160°F. Allow to stand 5 minutes; drain, if desired.
Place mashed potatoes in decorating bag fitted with tip 1M. Pipe 1M swirl on top of each “cupcake.” Sprinkle with reserved grated carrots; top with cherry tomato. Serve!