Name: These mini beef cottage pies will fast become a family favourite
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: Makes 12
Ingredients: 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; Filling; 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

These mini beef cottage pies will fast become a family favourite

Cottage pies are always a hit!

Makes 12

Prep

15M

Cook

1H 20M

Total

1H 35M

Cottage pies are always a hit among kids and adults alike – and these mini-sized versions are perfect for cocktail and kids’ parties, or for when you’re just a little hungry…

Ingredients

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

Filling

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

Method

1.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.

4.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).

6.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.

7.Remove from oven. Cool pies in pan for 10 minutes before lifting out to serve.