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Beef and potato pies
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Homemade meat pies with a generous sauce drizzle for the ultimate cafe-style comfort food experience.
Ingredients:
  • Olive oil, to grease
  • 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
  • 400g beef mince
  • 1 x 420g can vegetable soup
  • 40.00 ml brown onion gravy mix
  • 125ml (1/2 cup) water
  • 6.10 gm Worcestershire sauce
  • 5 medium potatoes, peeled, chopped
  • 80ml (1/3 cup) milk
  • 20g butter
Instructions:
  • Preheat oven to 180°C and grease eight 125ml (1/2-cup) pie tins. Cut out 4 discs with a 12cm round pastry cutter from each pastry sheet. Line the tins with pastry and chill in the fridge for 15 minutes.
  • Heat oil in a medium frying pan over medium heat. Saute onion for 3 minutes until soft. Add mince and cook for 4 minutes until it changes color. Stir in soup, gravy mix, water, and Worcestershire sauce. Simmer for 5 minutes until slightly thickened. Let cool slightly.
  • In a large saucepan, boil the potato in cold water until tender, about 20 minutes. Drain, then return to the pan and mash with milk and butter until smooth.
  • Evenly distribute the minced meat mixture into the pastry cases. Cover with a layer of mashed potatoes. Bake until golden brown, about 20-25 minutes.

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