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Beef and potato pies with peas
Beef and potato pies with peas
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Traditional meat and potato pie topped with creamy mushy peas.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 large brown onion, halved, finely chopped
  • 500g lean beef mince
  • 125ml (1/2 cup) tomato sauce
  • 60ml (1/4 cup) Worcestershire sauce
  • 560ml (2 1/4 cups) boiling water
  • 1 x 115g pkt instant mashed potato with onion (Continental brand)
  • 25g reduced-fat dairy spread (Devondale brand)
  • 300g (2 cups) frozen baby peas, thawed
Instructions:
  • Preheat oven to 220°C. In a pan over medium-high heat, sauté onion in oil for 2 minutes. Add mince and cook for 3 minutes until browned. Stir in tomato sauce, Worcestershire sauce, and 60ml (1/4 cup) water. Simmer for 5 minutes until thickened. Spoon mixture into four 300ml ovenproof dishes.
  • In a bowl, combine instant mashed potato with half of the dairy spread. Add remaining boiling water and stir until thickened. Spread the mixture over the mince and bake for 10 minutes.
  • While the peas are cooking in boiling water for 4 minutes, drain them. Put them back into the pan with the remaining dairy spread and gently mash them. To serve, spoon the mashed peas over each pie.

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