• Line a baking sheet with parchment paper and place 8 (6 oz. each) oven-safe bowls on the parchment paper-lined dish. Set aside. 

Prepare the meat filling:

• Heat 1 tablespoon of olive oil over medium-high heat and add the chopped onion. Sauté onion until translucent - reduce heat to medium if the onion is starting to burn.
  1 tablespoon olive oil, 1 medium yellow onion
• Add the ground meat. Break up the meat with a wooden spoon or spatula. Add the salt, ground black pepper, dried parsley flakes, and sweet paprika. Stir well to combine all flavors and break up the meat a bit more. Sauté until the meat has cooked through - about 5-6 minutes.
  1 lb ground beef , 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon dried parsley flakes, 1 teaspoon sweet paprika
• Stir in the minced garlic, Worcestershire sauce, and marinara sauce. Cook for about 1 minute and add the flour. Stir for 1 minute.
  3 cloves garlic, 1 tablespoon Worcestershire sauce, 3 tablespoons marinara sauce, 1 tablespoon all-purpose flour
• Now add the beef or chicken broth and the frozen mixed vegetables. Mix well. Bring the mixture to a boil and cook for another 5 minutes. Give it a taste and add more salt if needed. Stir well. Set aside and allow the filling in the skillet to cool. 
  1 cup beef broth, 1 cup frozen mixed vegetables
• Preheat oven to 400 degrees Fahrenheit while you prepare the mashed potatoes.

Prepare the mashed potato topping:

• Preboil water in a kettle (fill the kettle to a maximum). Peel the potatoes and chop them into smaller pieces so they cook quicker. Make sure the pieces are approximately the same size so they cook evenly. Rinse the potatoes and place them in a pot.
  4 large potatoes
• Pour the boiled water from the kettle into the pot, just enough to cover the potatoes, and bring to a boil over medium-high heat. Reduce heat to medium and simmer the potatoes for approximately 15 minutes. To check if the potatoes are ready, pierce a couple of potato pieces with a fork or a toothpick. If potatoes are tender, they are ready.
• Drain the potatoes in the pot. Add salt, cream cheese, and chicken egg and, using a potato masher, start mashing right away before the egg begins to cook in the hot potatoes. Mash the potatoes until smooth.
  ½ teaspoon salt, 1 tablespoon herb cream cheese, 1 large chicken egg

Arrange in bowls and bake:

• Distribute half of the meat filling among the serving bowls. Carefully crack one quail egg into each bowl, over the meat. Distribute the remainder of the meat over the quail egg.
  8 quail eggs
• Using a tablespoon, scoop the mashed potatoes and spread over the meat in each single-serve bowl. Spread evenly, covering any gaps.
• Drizzle some paprika and ground black pepper. Dip the bristles of a basting brush in the melted butter and brush the top of each mashed potato-topped dish.
  pinch sweet paprika, pinch ground black pepper, 1 tablespoon butter
• Place on the center rack in the oven. Bake at 400 degrees Fahrenheit for approximately 15-20 minutes, or until the potatoes have started to brown. Garnish with some chopped chives.