- Makes 12
Cottage pies are always a hit! Why not serve them up in mini-size, instead? They'll be perfect for cocktail & kids' parties, or for when you're a little hungry…
- 1 kg brushed potatoes, peeled and chopped
- 40 g butter, finely chopped
- ½ cup hot milk
- ½ cup grated tasty cheese
- 3 sheets frozen puff pastry, thawed
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 500 g beef mince
- ¼ cup tomato paste
- 2 tbsp plain flour
- 1 cup beef stock
- 2 tbsp Worcestershire sauce
- Salt and pepper, to taste
- Grease a 12-hole, non-stick muffin pan (1/3-cup capacity).
- To make filling, heat an oiled, large, non-stick frying pan over a medium to high heat. Add onion and garlic. Cook, stirring, for about 3 minutes, or until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned.
- Stir in paste. Blend flour with ¼ cup of the stock until smooth. Stir into pan with remaining stock and sauce. Season. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened. Remove. Cool.
- Cook potatoes in a pan of boiling water until tender. Drain. Return to pan over a low heat. Add butter and milk. Mash until smooth. Remove from heat. Stir in half the cheese. Season.
- Cut each pastry sheet into four circles (10.5cm in diameter). Line prepared pan holes with pastry. Divide filling among cases. Top with potato (about 1/3 cup on each).
- Cook in a very hot oven (220C) for 20 minutes. Remove. Reduce oven to hot (200C). Sprinkle over remaining cheese. Cook for a further 15 minutes, or until golden.
- Remove from oven. Cool pies in pan for 10 minutes before lifting out to serve.
Replace beef mince with pork or chicken mince and add 1 cup frozen peas to filling, for a change.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||11.4 g|
|Total carbohydrates||39.2 g|
|- Sugars||3.2 g|
|Dietary fibre||2.8 g|