Friday, 21 March 2014

Mini Shepherd's Beef Pie

Pies have come a long way since i was in high school. I use to love taking the crispy lid off the pie and mixing in tomato sauce, don't judge me. It's delicious!

I decided to recreate my childhood lunch. This time I combined the smooth potato mash of a shepherds pie with the mince beef filling. I can honestly say, that my craving for meat pies was satisfied! For more great recipe ideas head to

Items you need:

- 1 pack flaky pastry (6 sheets)
- 5 potatoes peeled, boiled and mashed with 1 tablespoon of butter
- 3 carrots peeled and diced
- 1 zucchini diced
- 1 garlic crushed
- 2 bay leaves
- 1/2 cup of beef stock
- 1 onion diced
- 1 tablespoon of cornflour (dissolved in 1 tablespoon of water)
- 2 cups of dried rice

What's Next?

1. Preheat the oven to 150 degrees celsius (302 Fahrenheit)

2. Heat 1 tablespoon of olive oil in a pan on medium flame and fry the onions with mince beef.

3. Once the onions and beef has browned, add the carrots, garlic, bay leaves and zucchini.

4. Add the beef stock, cover the lid and set the flame on low for all the ingredients to fuse and simmer. (10 minutes)

5. Add the cornflour to thicken and set aside.

6. Cut the pastry in to 6 squares and place over the muffin tin holes.

7. Cut baking paper into squares that will fit on top of each pastry in the tin and add raw rice on to each pastry cup to ensure they mould in to shape when in the oven.

8. Place tray in the oven for 10 minutes or until the pastries have browned

9. Remove the pastry cups from the tin and place on to a flat tray. Fill each cup with the beef mince mixture and pipe the mash on top.

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