fbpx

POTATO MEAT PIE

PREP TIME: 30 min

COOKING TIME: 1 AND A HALF HOUR

SERVES: 6

445g pack sour cream shortcrust pastry (eg. Careme), thawed
1 egg, lightly beaten, for glaze

Pie filling

1 tablespoon olive oil
1 brown onion, peeled and diced
1 clove garlic, finely chopped
1 stick celery, diced
1 carrot, peeled and diced
500g beef mince
¼ cup (35g) cornflour
2 cups (500ml) beef stock
375ml pale ale
2 tablespoons tomato paste
½ cup (160g) sundried tomato chutney (eg. Spring Gully)
2 teaspoons Worcestershire sauce
Salt flakes and freshly ground black pepper

 

Mashed potato

800g Spud Lite potatoes, peeled and quartered
60g unsalted butter
Salt flakes and freshly ground black pepper

METHOD

For the pie filling, heat olive oil in a large saute pan over a low heat. Add onion, garlic, celery and carrot, stirring to combine. Cover and cook for 10 minutes or until onion is tender.

Increase heat to medium-high and add beef, stirring until combined. Cook for 5 minutes or until meat browns, stirring regularly to allow even cooking.

Add cornflour, stirring until well combined. Add stock, ale, tomato paste, chutney and Worcestershire sauce, stirring to combine. Bring to the boil, reduce heat to a simmer and cook for 20 minutes or until mixture has reduced down to a very thick sauce, stirring occasionally to prevent sticking to pan. Season with salt and pepper, remove from heat and allow to cool completely.

Meanwhile for the mash, place potatoes in a steamer basket over boiling water and cook for 15 minutes or until very tender. Remove from heat and mash until smooth. Add butter, salt and pepper, stirring until mash is well combined and smooth. Allow to cool completely.

 Preheat oven to 200°C (180°C fan-forced).

To assemble pies, place pastry on a lightly floured surface and cut out 6 x 16cm pastry rounds for the pie bases.

Lightly grease the pie tins and line them with the pastry rounds. Place lined pie tins in refrigerator and chill for 30 minutes. Line pastry cases with baking paper and baking beans (eg. dried chickpeas) and place in preheated oven for 15 minutes to blind bake. Remove paper and baking beans and return pie cases to oven for a further 10 minutes or until lightly golden. Reduce oven temperature to 180°C (160°C fan-forced).

Evenly divide the cooled pie filling between the blind baked pie cases. Spoon the mash on top of each pie.

Cook pies in preheated oven, cook for 30 minutes or until tops are golden.

YOU MIGHT ALSO LIKE…

Saag Aloo Twice Baked Potatoes

Saag Aloo Twice Baked Potatoes

Saag Aloo Twice Baked Potatoes PREP TIME: 15 min COOKING TIME: 55 min SERVES: 4 INGREDIENTS4 Spud Lite potatoes2 teaspoons olive oil2 teaspoons mild curry paste (eg. Korma)1 small brown onion, thinly sliced 1 clove garlic, crushed½ punnet cherry tomatoes, halved and...

Prawn and Potato Yellow Curry

Prawn and Potato Yellow Curry

Prawn and Potato Yellow Curry PREP TIME: 15 min COOKING TIME: 20 min SERVES: 4 INGREDIENTS1 teaspoon vegetable oil2 tablespoons yellow curry paste 400ml can coconut milk ½ cup vegetable stock1 tablespoon light brown sugar1 tablespoon fish sauceJuice of a lime 2 kaffir...

Potato Shakshuka

Potato Shakshuka

Potato Shakshuka PREP TIME: 15 min COOKING TIME: 45 min SERVES: 4 INGREDIENTS 2 tablespoons olive oil400g Spud Lite baby potatoes, quartered 1 medium red onion, diced1 clove garlic, crushed1 teaspoon coriander seeds½ teaspoon cumin seeds1 teaspoon sweet paprika1 large...

CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

PROUDLY SOUTH AUSTRALIAN

SUPPORTING

GET IN TOUCH

Want more Spud Recipes? Join the Spud Team for access to our delicious recipes and exclusive deals!