Preheat the oven to 400°F (200°C) and liberally coat a 12-cup standard muffin tin with non-stick spray.

Place the grated potatoes in a clean kitchen towel and squeeze forcefully to extract all possible moisture.

In a large bowl, combine the dried potatoes with olive oil, 1 teaspoon salt, and 0.5 teaspoon pepper.

Press the potato mixture into the bottom and up the sides of each muffin cup, ensuring a well-defined nest shape.

Bake the potato nests for 25 to 30 minutes or until the edges are dark golden brown and the structure is set.

While nests bake, brown the ground beef in a heavy skillet over medium-high heat, breaking it into fine crumbles.

Incorporate the minced onion and garlic into the beef and sauté for 4 minutes until softened.

Stir in the tomato paste, Worcestershire sauce, beef stock, and remaining salt and pepper; simmer for 6 minutes until the liquid is mostly evaporated.

Fold in the frozen peas and cook for 2 minutes to heat through.

Distribute the savory beef filling evenly into the baked potato nests and top each with shredded cheddar cheese.

Return the muffin tin to the oven for 5 minutes to melt the cheese.

Allow the nests to rest for 5 minutes before using a small offset spatula to lift them from the tin.