Directions
- 1Add oil to a pan, add onion, carrot, mushrooms and garlic. Sweat until softened.
- 2Add beef and fry until browned.
- 3Stir in tomato puree, wine, beef stock, Worcestershire sauce, gravy granules, thyme and rosemary.
- 4Simmer for 20-25 minutes until the gravy is thick.
- 5Peel and dice potatoes, boil until tender.
- 6Drain potatoes and leave for 5 minutes.
- 7Mash potatoes with butter, milk/cream, cheese, nutmeg, salt and pepper.
- 8Preheat oven to 190C/375F.
- 9Cut 12 circles from pastry, press into greased muffin tin.
- 10Fill pastry cups with beef mixture, top with mashed potatoes.
- 11Bake for 25-30 minutes until golden and crisp.
Ingredients
- 2 320g/11.3oz sheets shortcrust pastry sheets
- 1 oil spray or melted butter
- 1 medium onion
- 1 medium carrot
- 75 g/2.5oz mushrooms
- 1 clove garlic
- 500 g/1lb minced/ground beef
- 1 tbsp tomato paste
- 60 ml/ 1/4 cup red wine
- 300 ml/ 1 1/4 cups beef stock
- 2 tbsp Worcestershire sauce
- 1 heaped tbsp beef gravy granules
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- 750 g/ 1.6lb baking potatoes
- 90 g/ 3oz cheddar cheese
- 3 tbsp whole milk or cream
- 2 tbsp butter
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.125 tsp ground nutmeg
Equipment
large panwooden spoonlarge potcolanderpotato mashermuffin tin
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