Name: Beef pot pies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 200 gram button mushrooms, quartered; 500 gram beef mince; 1/4 cup tomato paste; 1 cup beef stock; 2 teaspoon cornflour; 2 medium ripe tomatoes, finely chopped; 1 bunch (350g) silverbeet, centre vein removed, coarsely shredded; 1 sheet frozen puff pastry, thawed; mixed salad, to serve

Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

200 gram button mushrooms, quartered

500 gram beef mince

1/4 cup tomato paste

1 cup beef stock

2 teaspoon cornflour

2 medium ripe tomatoes, finely chopped

1 bunch (350g) silverbeet, centre vein removed, coarsely shredded

1 sheet frozen puff pastry, thawed

mixed salad, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Heat oil in a large saucepan over moderately high heat. Add onion and mushroom; cook and stir for 5 minutes or until soft. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned.

2.Add tomato paste; cook and stir for 1 minute. Add stock, cornflour and tomato. Bring to the boil. Reduce heat; simmer for 2-3 minutes or until thickened. Add silverbeet; cook and stir for 2 minutes or until wilted.

3.Divide filling among 4 x 1-cup ovenproof dishes. Cut pastry into 4 rounds slightly larger than top of dishes. Top each pie with pastry, pinching edges of pastry to seal. Using a small, sharp knife, cut a small slit in centre of pastry to let steam escape. Place pies on a baking tray. Bake for 15 minutes or until golden and puffed. Serve pies with salad.

You can use lamb, veal or chicken mince instead of beef mince.
Note

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Ingredients

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