Potato-Topped Mini Beef Pies

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. Since posting this I have made it but could not buy frozen scallops potatoes so used fresh thinly sliced potatoes to top 2 layers on the pies and baked for 40 minutes till cheese was golden and potatoes tender."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (405.8 g)
  • Calories 553.2
  • Total Fat - 27.1 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 128.8 mg
  • Sodium - 726 mg
  • Total Carbohydrate - 31.3 g
  • Dietary Fiber - 5.5 g
  • Sugars - 6.8 g
  • Protein - 44.4 g
  • Calcium - 318.9 mg
  • Iron - 5.7 mg
  • Vitamin C - 19.6 mg
  • Thiamin - 0.2 mg

Step 1

Grease four oven-proof dishes (1 3/4 cup capacity) and placed on a large oven tray.

Step 2

Heat 1 tablespoon oil in a large, non-stick frying pan over a high heat and add beef and cook, stirring to break up the mince, for about 5 minutes or until browned and then stir in sauce and a 1/4 cup water and bring to the boil.

Step 3

Add spinach and stir until wilted and then season with salt and pepper and then remove from the heat and divide beef mixture evenly among prepared dishes.

Step 4

Arrange potatoes, slightly overlapping, over beef mixture and sprinkle evenly with cheese and cook in a hot oven (200C) for about 30 - 35 minutes or until potatoes are tender and cheese is golden and serve.

Tips & Variations


No special items needed.

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