Peel the potatoes (or leave the peels on and remove after boiling). Boil the potatoes for 30 minutes, or until tender
While the potatoes are boiling, sauté the onions in a pan. Slice the onions and cook until mostly caramelized, then add 2 tablespoons of brown sugar and let dissolve.
Once the potatoes are cooked, drain and add to a bowl. If you didn't peel the potatoes before boiling, wait until they cool to peel.
Mash the potatoes using a hand masher or immersion blender until super smooth.
Add the remaining ingredients to the potato mixture and mix until combined.
In a pot, add the chopped meat and cover with a little water. Bring to a boil and let the water evaporate.
Once most of the water is gone, add the spices (approximately 1-2 teaspoons of each)
Let the meat mixture finish cooking until the water is evaporated.
Spray disposable muffin tins with oil. Add approximately 2 tablespoons of potato mixture to the bottom of each muffin tin.
Using a small spoon, spread the potato mixture around to create a crevice in the center and potato mixture on the sides.
Add 1-2 tablespoons of meat mixture to the center of each.
Add an additional 1-2 tablespoons of potato mixture on top of the meat mixture and gently spread to cover.
Bake at 400°F for 25-30 minutes.
Freezes well
Use flour instead of potato starch for during the year