Potato top pies are total comfort food, and this recipe is nothing less than rich and indulgent. The perfect family meal!
Ingredients
- 1 Tbsp cooking oil
- 1 onion finely chopped
- 2 cloves garlic peeled and minced
- 500 g beef mince
- 2-3 Wilcox Beta Bites Baby Carrots grated
- 1 cup sliced mushrooms
- ½ cup Ara Wines Pinot Noir
- 1 Tbsp tomato paste
- 1 Tbsp worcestershire sauce
- 1 cup beef stock
- 1 Tbsp cornflour mixed with 1 Tbsp water
- 1-2 sheets savoury shortcrust pastry
- 450 g Wilcox Potatoes mashed
- ½ cup grated cheese
Instructions
- In a deep pan or casserole dish, bring a generous tablespoon of cooking oil to a medium heat. Add the onion and garlic, and cook for 3-5 minutes or until the onions have softened.
- Add the beef mince to the pan, and fry for a few minutes to reach a browned colour on the meat. Next, stir through the carrot and mushrooms and cook for a further 1-2 minutes. Pour in the wine, stir, and reduce to half of its original amount.
- Stir in the tomato paste, Worcestershire and beef stock then season to taste. Leave to simmer for 15-20 minutes to reduce, then stir through the cornflour mixture to thicken. Set filling aside to cool.
- Grease a pie dish with oil. Lay the pastry sheets into the pie dish to create a shell then place in the freezer for 15 minutes to firm up. Meanwhile, preheat the oven to 180°C
- Spoon the cooled beef filling into the pie shell, then carefully spread the mashed potato over the top. Sprinkle with cheese and season with black pepper, then place in the oven for a further 20-25 minutes or until the cheese has melted, the pie is heated through and the pastry is cooked. Serve immediately.