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Pea and potato topped beef pies
Pea and potato topped beef pies
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Prep Time:
90 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Ingredients:
  • 40g butter
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 500g lean beef mince
  • 127.50 gm beef stock
  • 45.20 gm barbecue sauce
  • 24.40 gm Worcestershire sauce
  • 20.00 gm cornflour
  • 4 sheets shortcrust pastry
  • 600g Desiree potatoes, peeled, cubed
  • 193.13 gm hot milk
  • 20.00 ml Traditional Gravy Mix
  • 250.00 gm boiling water
  • 375.00 ml frozen peas, cooked
Instructions:
  • - Heat oil in a frying pan over medium heat, then add the onion and cook until softened. - Increase the heat to high, add the mince, and cook while stirring with a wooden spoon until browned, which should take about 4 minutes.
  • Mix together the stock, sauces, cornflour, salt, and pepper, then blend into the mince mixture. Bring to a boil, then simmer over medium heat for 5 minutes. Let it cool completely before proceeding.
  • Preheat your oven and baking tray to 200°C. Grease a Texas muffin pan with 6 x 3/4-cup capacity. Cut out 6 circles with 12cm diameter from 2 1/2 pastry sheets and line the muffin holes. Fill each hole with cooled mince mixture. Cut out 6 circles with 8cm diameter from the remaining pastry and place them as lids on top of the pies. Brush with water, fold over the sides of the pastry, and press to seal.
  • Set the muffin pan on a preheated tray and bake for 20 minutes or until pies turn golden. Let them rest in the pan for 5 minutes, then transfer to a wire rack.
  • In a saucepan, cover potatoes with cold water and bring to a boil over high heat. Reduce heat to medium and cook for 20 minutes or until tender. Drain, then add milk and butter, and mash until smooth.
  • In a jug, stir together gravy mix and boiling water until smooth.
  • Place a generous spoonful of mashed potatoes on top of each pie, followed by a sprinkle of peas. Finish by drizzling the savory gravy over the pies before serving.

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