Step 1

Preheat oven to 180C/160C fan forced. Grease a 12-hole 80ml (1/3 cup) muffin pan with oil. Prick the potatoes all over with a fork. Place on a microwave-safe plate. Microwave on High for 7 minutes or until almost cooked. Set aside until cool.

Step 2

Meanwhile, heat the oil in a frying pan over medium heat. Add shallot and cook, stirring occasionally, for 1 minute. Stir in garlic and cook for 30 seconds or until aromatic. Transfer to a large bowl to cool.

Step 3

Place peas in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to blanch. Drain well. Use a fork to mash slightly. Transfer to bowl with shallot mixture. Add broccoli to bowl with shallot mixture. Peel potatoes then coarsely grate. Add to the bowl. Season. Stir until combined. Stir in 80g (1 cup) cheese.

Step 4

Divide the potato mixture evenly among the prepared muffin pan. Use a spoon to gently press mixture into holes. Sprinkle with the remaining cheese. Bake for 20-25 minutes or until golden.

Step 5

Set aside in pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Serve with lemon wedges, if using.