Australian Individual Potato-Meat Pies
The individual pot pies are filled with delicious ground beef with gravy and topped with creamy mashed potato.
- Serves: 4 persons
- Potato Topping:
- 2pounds / 900 grams potatoes (washed, peeled, and halved)
- ¼cup milk
- 1tablespoon butter
- ¾teaspoon sea salt
- Beef Pie Filling:
- 1tablespoon olive oil
- 1medium onion (finely chopped )
- 14ounces / 400 grams lean ground beef
- 1tablespoon cornstarch
- ¾cup beef stock
- ⅛cup tomato paste
- 1tablespoon Worcestershire sauce
- 1teaspoon Vegemite (or substitute 1 vegetable stock cube)
- 2pie pastry sheets (frozen, ready-rolled, and thawed)
Step 1Place 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.
Step 2Drain the potatoes in a colander, then return to pan and add the milk, butter, and salt.
Step 3Use an electric mixer to beat the potatoes until smooth and creamy. Alternatively, cream using a potato masher. Set aside to cool.
Step 4To 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.
Step 5Add ground beef and cook for 3 to 4 minutes, stirring and breaking up with a wooden spoon until browned.
Step 6In a separate bowl, combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside.
Step 7Add 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.
Step 8Preheat oven to 425 F / 220 C.
Step 9Place 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.
Step 10Press base pastry into pie tins and gently press pastry up the sides. Fill with meat mixture. Brush rims with water.
Step 11Spoon 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.
Step 12Place 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.