Beef Mince Potato Pie Recipes

BEEF MINCE & POTATO PIE

Steps:

• In a large frying pan heat the oil and gently fry the onion and carrots until softened. Add the beef and cook until browned, then reduce the heat and add the tomato ketchup, Worcestershire sauce, Marmite, flour and seasoning - mix through for one minute.
• Add the potato and pour over 150ml water and bring to the boil. Reduce the heat, cover and simmer for 15 minutes or until the potato is tender. Allow to cool completely.
• Meanwhile, roll out the short crust pastry to 4mm thick and line a pie dish, leave the excess pastry hanging over the edge and place in the refrigerator for 30 minutes..
• Preheat the oven to 200°C/Fan 180°C/Gas 6. Add the cooled filling ingredients to the lined pie dish, then roll out the puff pastry for the lid. Dampen the edge with of the pastry with egg then place the pastry lid on top of the pie and press the edges well to seal. Use a fork to pierce the top and decorate with trimmings, brush with with egg. Bake for 30 minutes until golden brown.
• Serve the pie with buttery mash and seasonal vegetables or it tastes just as good by itself with a good dollop of your favourite sauce, enjoy!

MINCED BEEF PIE & MINTY MUSHY PEAS

Steps:

• Fry the onion, carrots and celery in the oil in a large frying pan until softened. Add the mince, increase heat and cook for 5 mins or until well browned. Stir in the tomato purée, Worcestershire sauce and stock. Simmer for 5 mins until the sauce has thickened slightly. Cool for 10 mins.
• Heat oven to 200C/180C fan/gas 6. Spoon the mixture into 4 individual pie dishes or one large dish. Brush the dish rims with egg, then lay the pastry on top and trim. Seal edges with a fork and brush the pastry with more egg. Poke a little hole in the top and cook for 25-30 mins or until the pastry is golden and risen.
• Meanwhile, cook the peas in boiling water, then drain and mash with the mint sauce. Serve the pies with the hot peas on the side.

MEXICAN BEEF & POTATO PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid completely and allow it to reduce a little until thickened.
• Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top of the pie and bake for 10 mins to melt the cheese - take care that the tortillas don't burn.