Yields12 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins
Approximate recipe cost: $26.54
Approximate serve cost: $4.42
Ingredients:
3sheets frozen shortcrust pastry, thawed
Filling:
2tbspolive oil
200gcup mushrooms, finely diced
2cloves garlic, crushed
½onion, peeled and finely diced
1small carrot, peeled and finely diced
300gbeef mince
1tbsptomato paste
2tbspworcestershire sauce
1tbspgravy powder
1cupbeef stock
1tspdried rosemary
Salt & pepper to taste
Mash:
2large potatoes, peeled and diced
¼cup milk
2tbspbutter
100gcheddar cheese, grated
Salt & pepper to taste
(The filling and mash may be prepared ahead of time and refrigerated.)
Method:
1
To make the filling, heat the oil in a frying pan over medium heat. Cook the mushrooms for 4-5 minutes, stirring continuously. Add the garlic, onion and carrot and cook, stirring for 2 minutes before adding the mince. Continue to cook over medium heat until the mince is cooked through. Add the tomato paste, worcestershire sauce, gravy powder, beef stock and rosemary. Bring to a gentle boil then reduce heat and simmer for 10-15 minutes or until the liquid evaporates and the mixture thickens. Season to taste with salt and pepper.
2
To make the mash, place the potatoes in a saucepan filled with salted water. Bring to the boil and allow to cook until the potatoes are softened. Remove from the heat and strain the water from the saucepan. Return the potatoes to the saucepan with the milk, butter and cheese. Mash to combine. Season to taste with salt and pepper.
3
Preheat the oven to 200℃ and gather a 12 hole muffin tray or 2 x 6 hole muffin trays.
4
To make the pie cases, use a round cookie or pastry cutter to cut 4 rounds from each sheet of pastry. Remove the excess pastry and discard. Arrange the pastry rounds into the muffin tray, ensuring there is a lip around the sides. Pierce with a fork then transfer to the oven to blind bake for 10 minutes or until lightly golden.
5
Fill the pie cases with the blended mince mixture and top with the mash. A piping bag can be a useful tool for doing this.
6
Place the pies in the oven to cook for 15-20 minutes or until the mash is golden and crisp on the outside.
7
Remove from the oven and allow to cool for 5-10 minutes before serving.
Ingredients
Approximate recipe cost: $26.54
Approximate serve cost: $4.42
Ingredients:
3sheets frozen shortcrust pastry, thawed
Filling:
2tbspolive oil
200gcup mushrooms, finely diced
2cloves garlic, crushed
½onion, peeled and finely diced
1small carrot, peeled and finely diced
300gbeef mince
1tbsptomato paste
2tbspworcestershire sauce
1tbspgravy powder
1cupbeef stock
1tspdried rosemary
Salt & pepper to taste
Mash:
2large potatoes, peeled and diced
¼cup milk
2tbspbutter
100gcheddar cheese, grated
Salt & pepper to taste
(The filling and mash may be prepared ahead of time and refrigerated.)
Directions
Method:
1
To make the filling, heat the oil in a frying pan over medium heat. Cook the mushrooms for 4-5 minutes, stirring continuously. Add the garlic, onion and carrot and cook, stirring for 2 minutes before adding the mince. Continue to cook over medium heat until the mince is cooked through. Add the tomato paste, worcestershire sauce, gravy powder, beef stock and rosemary. Bring to a gentle boil then reduce heat and simmer for 10-15 minutes or until the liquid evaporates and the mixture thickens. Season to taste with salt and pepper.
2
To make the mash, place the potatoes in a saucepan filled with salted water. Bring to the boil and allow to cook until the potatoes are softened. Remove from the heat and strain the water from the saucepan. Return the potatoes to the saucepan with the milk, butter and cheese. Mash to combine. Season to taste with salt and pepper.
3
Preheat the oven to 200℃ and gather a 12 hole muffin tray or 2 x 6 hole muffin trays.
4
To make the pie cases, use a round cookie or pastry cutter to cut 4 rounds from each sheet of pastry. Remove the excess pastry and discard. Arrange the pastry rounds into the muffin tray, ensuring there is a lip around the sides. Pierce with a fork then transfer to the oven to blind bake for 10 minutes or until lightly golden.
5
Fill the pie cases with the blended mince mixture and top with the mash. A piping bag can be a useful tool for doing this.
6
Place the pies in the oven to cook for 15-20 minutes or until the mash is golden and crisp on the outside.
7
Remove from the oven and allow to cool for 5-10 minutes before serving.
