Australian Individual Potato-Meat Pies

Australian Individual Potato-Meat Pies

The individual pot pies are filled with delicious ground beef with gravy and topped with creamy mashed potato.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Place the potatoes in a large, heavy saucepan . Add enough cold water to fully cover the potatoes. Bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender; about 10 to 15 minutes.
  2. Step 2

    Drain the potatoes in a colander, then return to pan and add the milk, butter, and salt.
  3. Step 3

    Use an electric mixer to beat the potatoes until smooth and creamy. Alternatively, cream using a potato masher. Set aside to cool.
  4. Step 4

    To make the beef filling, heat the oil in a saucepan over medium-high heat. Add the onion and fry for 3 to 4 minutes or until soft and translucent.
  5. Step 5

    Add ground beef and cook for 3 to 4 minutes, stirring and breaking up with a wooden spoon until browned.
  6. Step 6

    In a separate bowl, combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside.
  7. Step 7

    Add remaining beef stock, tomato paste, Worcestershire sauce , and Vegemite to beef. Stir well to combine. Add cornstarch mixture and stir. Bring to a boil. Reduce heat to low and simmer for 10 minutes or until thick. Remove from heat and cool.
  8. Step 8

    Preheat oven to 425 F / 220 C.
  9. Step 9

    Place pie tin, face-down, on the first pastry sheet and cut a circle that's slightly larger than the tin (about 1/2 inch bigger)—this is the pie base. Repeat process to make another 3 bases.
  10. Step 10

    Press base pastry into pie tins and gently press pastry up the sides. Fill with meat mixture. Brush rims with water.
  11. Step 11

    Spoon mashed potato into a piping bag fitted with a nozzle and squeeze potato topping in a pinwheel motion on each pie to cover the meat filling.
  12. Step 12

    Place pies on a baking tray and bake for 20 minutes or until the potato filling is slightly golden. Serve with ketchup or mushy peas with additional gravy.