Mini Beef Cottage Pies
Recipe: #30383
September 21, 2018
Categories: Snacks, Ground Beef, Onions, Potatoes Game/Sports Day, Oven Bake, more
"From our daily newspaper The West Australian."
Ingredients
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- FOR FILLING
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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 by Step Method
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
No special items needed.