Mini pork rib potato top pies
These little pork pies are super simple to make and oh so moreish!
Equipment
- We made ours in Le Creuset Stoneware Mini Round Casseroles
Ingredients
For the pie filling
- 1–2 pack store-bought ready to cook pork ribs 12 small ribs
- A drizzle of Olivado Avocado Cooking Oil
- 125 g carrots finely diced
- 1 stalk celery finely diced
- 1 onion finely diced
- A handful of Superb Herb rosemary & thyme finely chopped
- ½ cup beer
- 2 cups beef stock
- 1 tbsp corn flour
For the potato top
- 1 kg potatoes
- A handful Superb Herb thyme & parsley
- 50 g butter
- 1 cup milk
Instructions
- Turn oven to 210°C.
- Bake Ribs as per packet instructions. Once cooked and cooled, peel meat off the bones and put both meat and bones to the side.
- In a heavy based casserole dish over a medium heat, fry off the mirepoix ingredients in a drizzle of olive oil until translucent and a little golden - approximately 10 minutes.
- Add the herbs and fry for a further 2 minutes.
- Add the beer to deglaze the pan and cook until reduced.
- Dissolve the corn flour in a little beef stock and add to the remaining beef stock. Add the liquid to the pot with the pork and pork juices and cook to reduce until you have a thick meat pie gravy - around 15 minutes. Cool.
- While the meat is cooking, boil the potatoes until tender. Drain and add butter, milk and herbs. Mash.
- Spoon the pie mixture into each mini pie ramekin until ¾ full. Top each with a heaped tablespoon of mash and place 1 rib right in the centre of each mini pie for effect.
- Bake for 40 minutes until potatoes are golden.
Tried this recipe?Let us know how it was!
