Mini pork rib potato top pies

3 mini potato top pies in red dish on wire rack
These little pork pies are super simple to make and oh so moreish!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetiser, Dinner, Lunch, Snack
Servings 12 pies

Equipment

  • We made ours in Le Creuset Stoneware Mini Round Casseroles

Ingredients
 
 

For the pie filling

For the potato top

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.
Keyword kid friendly
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