Ingredients:
1.5 sheets shortcrust pastry
500g premium minced/ground beef
1 large onion finely diced
2 medium sized carrots finely diced
1 Cup of frozen peas and corn
1/2 cup Tomato Ketchup
3 tblspns Worcestershire Sauce
2 cups beef stock
2 tblspns Rich gravy powder (more if needed)
1/2 tspn salt
1/2 tspn ground black pepper
1 tblspn olive oil
FOR THE POTATO TOP
4 large potatoes boiled in salted water & mashed
1/2 cup finely grated Parmesan cheese
1/2 cup cream
1 tblspn finely chopped parsley
Method:
Heat oil in a deep frypan or pot
Add minced beef and brown, ensure you break the meat up as you so it’s not lumpy.
Once meat is browned add onion and cook until transparent.
Next add diced carrot, cook stirring for 2-3 minutes.
Add stock, Tomato Ketchup, Worcestershire and seasoning.
Cover and simmer gently for 15 minutes. Add peas and corn
Cook a further 5 mins.
Add more stock too dry.
Mix gravy powder with a little water and stir through.
You want your gravy really thick, so add more powder if you don’t think it’s thick enough.
Set aside and allow to cool.
While your filling is cooling mash your potatoes, with Parmesan, cream and parsley flakes.
You need your potatoes still warm if you intend to pipe them. If they are cold they will not pipe well. I rolled and balled the potato for this one.
Preheat oven to 160C
Gently press pastry into a pie tin or baking dish.
Prick the base 3-4 times with a fork
Add cooled filling
Roll spoonfuls of potato into balls and place on top.
(Alternately pipe or spoon potato over)
Give pie topping a light spray with oil
Bake for 30-40 minutes until tops begins to golden and pastry is cooked
NOTES: I used the Maggie Rich Beef Gravy as the thickener.
