Mini Beef Cottage Pies
September 21, 2018
"From our daily newspaper The West Australian."
- FOR FILLING
- Serving Size: 1 (160.9 g)
- Calories 355.7
- Total Fat - 23.5 g
- Saturated Fat - 8.1 g
- Cholesterol - 48 mg
- Sodium - 353.6 mg
- Total Carbohydrate - 20.1 g
- Dietary Fiber - 1.4 g
- Sugars - 2 g
- Protein - 15.7 g
- Calcium - 73.2 mg
- Iron - 2.4 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.2 mg
Grease a 12 hole, non-stick muffin pan 1/3 cup capacity).
To make filling, heat an oiled, large, non-stick frying pan over a medium to high heat and add onion and garlic and cook, stirring, for about 3 minutes, or until soft and then add beef mince and cook, stirring to break up mince for about 5 minutes or until browned and then stir in tomato paste.
Blend flour with a 1/4 cup of the stock until smooth and stir into pan with remaining stock and Worcestershire sauce.
Season and bring to the boil and gently boil, stirring occasionally, for about 5 minutes, or until thickened and then remove to cool.
Cook potatoes in a pan of boiling water until tender and then drain and return to the pan over a low heat and add butter and milk and mash until smooth.
Remove from the heat and stir in half the cheese and season to taste.
Cut each pastry sheet into four circles (10.5 cm in diameter) and line prepared pan holes with pastry and then divide filling among the cases and top with potato (about 1/3 cup on each).
Cook in a very hot oven (220C) for 20 minutes and then remove and reduce oven heat (200C) and sprikle over remaining cheese and cook for a further 15 minutes or until golden.
Remove from oven and cook pies in pan for 10 minutes before lifting out to serve.
Tips & Variations
No special items needed.