Mini Cottage Pies (Print Version)
# Ingredients:
01 -
2 sheets shortcrust pastry (320g each).
02 -
Oil spray or melted butter for greasing.
03 -
1 medium onion, finely diced.
04 -
1 medium carrot, finely diced.
05 -
75g mushrooms, finely diced.
06 -
1 garlic clove, finely diced.
07 -
500g ground beef (10-12% fat).
08 -
1 tablespoon tomato puree.
09 -
60ml red wine.
10 -
300ml beef stock.
11 -
2 tablespoons Worcestershire sauce.
12 -
1 tablespoon beef gravy granules.
13 -
½ teaspoon dried thyme.
14 -
½ teaspoon dried rosemary.
15 -
750g baking potatoes.
16 -
90g cheddar cheese, grated.
17 -
3 tablespoons whole milk or cream.
18 -
2 tablespoons butter.
19 -
½ teaspoon salt.
20 -
¼ teaspoon black pepper.
21 -
⅛ teaspoon ground nutmeg.
# Instructions:
01 -
Cook onion, carrot, mushrooms and garlic until soft. Add beef and brown. Add tomato puree, wine, stock and seasonings. Simmer 20-25 minutes until thick.
02 -
Boil diced potatoes until tender. Drain and steam dry 5 minutes. Mash with butter, milk, cheese and seasonings.
03 -
Cut twelve 4-inch pastry circles. Press into greased muffin tin holes to form cups.
04 -
Fill pastry cases with cooled meat mixture. Top with mashed potatoes.
05 -
Cook at 375°F for 25-30 minutes until golden and bubbling. Let rest 5 minutes before removing.
# Notes:
01 -
Let filling cool before assembling to prevent soggy pastry.
02 -
Steam potatoes dry for better mash texture.
03 -
Can be made ahead but best served fresh.