Mini Beef Cottage Pies

12
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"From our daily newspaper The West Australian."

Original recipe yields 12 servings
OK
  • FOR FILLING

Nutritional

  • 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

Step 1

Grease a 12 hole, non-stick muffin pan 1/3 cup capacity).

Step 2

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.

Step 3

Blend flour with a 1/4 cup of the stock until smooth and stir into pan with remaining stock and Worcestershire sauce.

Step 4

Season and bring to the boil and gently boil, stirring occasionally, for about 5 minutes, or until thickened and then remove to cool.

Step 5

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.

Step 6

Remove from the heat and stir in half the cheese and season to taste.

Step 7

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).

Step 8

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.

Step 9

Remove from oven and cook pies in pan for 10 minutes before lifting out to serve.

Tips & Variations


No special items needed.

Tags : Snacks

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