1 kg brushed potatoes, peeled and chopped
40 g butter, finely chopped
½ cup hot milk
½ cup grated tasty cheese
3 sheets frozen puff pastry, thawed
1 onion, finely chopped
2 cloves garlic, crushed
500 g beef mince
¼ cup tomato paste
2 tbsp plain flour
1 cup beef stock
2 tbsp Worcestershire sauce
Salt and pepper, to taste
- Grease a 12-hole, non-stick muffin pan (1/3-cup capacity).
To make the filling, heat an oiled, large, non-stick frying pan over medium to high heat. Add onion and garlic. Cook, stirring, for about 3 minutes, or until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned.
Stir in paste. Blend flour with ¼ cup of the stock until smooth. Stir into pan with remaining stock and sauce. Season. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened. Remove. Cool.
- Cook potatoes in a pan of boiling water until tender. Drain. Return to pan over a low heat. Add butter and milk. Mash until smooth. Remove from heat. Stir in half the cheese. Season.
Cut each pastry sheet into four circles (10.5cm in diameter). Line prepared pan holes with pastry. Divide filling among cases. Top with potato (about 1/3 cup on each).
- Cook in a very hot oven (220C) for 20 minutes. Remove. Reduce oven to hot (200C). Sprinkle over remaining cheese. Cook for a further 15 minutes, or until golden.
- Remove from oven. Cool pies in pan for 10 minutes before lifting out to serve.