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Mini Potato Top Pies Recipe

  • 600 g (21 oz) ground beef
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 large carrot, peeled and cubed
  • 2 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 Cup beef stock
  • 3 Sheets of reduced fat savory short crust pastry
  • Mashed potato (I used 4 large potatoes)
Mini Potato Top Pies Recipe

  1. Heat a dash of oil in a large fry pan. Fry the onion and the garlic for a couple of minutes. Add the beef and continue to cook until the beef is browned.
  2. Add the carrot, tomato paste, Worcestershire sauce, and beef stock. Bring to a simmer and simmer gently for 30 minutes, until the sauce is reduced and thick.
  3. Preheat the oven to 180C (350F). Grease a Giant/Texas muffin pan and line the base and side of each hole with pastry. I rolled out the store-brought pastry sheets a bit, cut in half and used half a sheet per hole. (I also blind baked the pastry for 10 minutes, but this is up to you!)
  4. Spoon in the beef mixture, top with potato and bake for 30 minutes, until the top of the potato is golden and the pastry cooked.

Source: Pic Nic
Mini Potato Top Pies Recipe Mini Potato Top Pies Recipe Reviewed by kuji hara on 12:34 AM Rating: 5

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