Ingredients:
450g beef mince
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely diced (optional)
1 cup beef broth
2 Tbsp tomato paste
1 Tbsp worcestershire sauce
Salt and pepper, to taste
1 Tbsp flour (for thickening if needed)
Mashed Potato Topping:
4 large potatoes, peeled and diced
1/2 cup milk
1/4 cup butter
Salt and pepper, to taste
Pastry:
2 sheets puff pastry, thawed
1 egg, for egg wash
METHOD:
Filling:
In a large pan, cook the beef mince over medium heat until browned. Drain any excess fat.
Add the onion, garlic, and carrot. Cook until the vegetables are soft.
Stir in the tomato paste, worcestershire sauce, salt, and pepper. Cook for a few mins.
Add the beef broth and bring to a simmer. If the mixture is too thin, sprinkle in the flour and stir until thickened. Set aside to cool.
Mashed Potatoes:
Boil the potatoes in salted water until tender. Drain and return to the pot.
Add the milk and butter, then mash until smooth. Season with salt and pepper to taste.
Make the pies:
Preheat the oven to 200°C.
Roll out the puff pastry and cut into circles to fit into greased muffin tin or mini pie tins.
Press the pastry circles into the tins and fill with the meat mixture.
Top each pie with a generous spoonful of mashed potatoes, spreading it out to cover the filling.
Brush the edges of the pastry with egg wash.
Bake in the preheated oven for 20-25 mins, or until the pastry is golden and the mashed potatoes are slightly browned on top.