Name: Curried beef and potato pies
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 2 sheets frozen shortcrust pastry, thawed, lightly rolled; 1 tablespoon vegetable or olive oil; 450 gram beef mince; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 tablespoon curry powder; 2 beef stock cubes; 3 large potatoes, peeled, chopped; 50 gram butter; 1/3 cup milk; cooking oil spray; steamed vegetables, to serve

Ingredients

2 sheets frozen shortcrust pastry, thawed, lightly rolled

1 tablespoon vegetable or olive oil

450 gram beef mince

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 tablespoon curry powder

2 beef stock cubes

3 large potatoes, peeled, chopped

50 gram butter

1/3 cup milk

cooking oil spray

steamed vegetables, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease four 3cm (deep) x 8cm (base diameter) x 12cm (top diameter) pie plates.

2.Cut pastry into 4 x 15cm rounds. Line prepared plates with pastry. Trim excess pastry. Line pastry with baking paper; cover bases with dried beans, rice or pie weights. Place on a baking tray. Bake for 12 minutes. Remove weights and paper. Bake for 5 minutes more or until cooked and lightly browned. Set aside.

3.Heat oil in a deep frying pan over high heat. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Reduce heat to moderate. Add onion, carrot and curry powder; cook and stir for 5 minutes or until vegetables start to soften. Add crumbled stock cubes and 2 cups boiling water. Reduce heat to moderate; simmer for 25-30 minutes or until sauce thickens.

4.Meanwhile, place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10-15 minutes or until tender. Drain; return to pan. Add butter and milk; mash until smooth. Spoon into a piping bag fitted with a 1.5cm star nozzle. Preheat an oven-grill to high.

5.Spoon mince mixture into pastry cases. Pipe potato mixture over mince. Lightly spray with oil. Place on a baking tray. Grill for 3-5 minutes or until lightly browned. Serve with steamed vegetables.

To lightly roll pastry, use a rolling pin to roll each sheet out to 1mm thick.
Note

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Ingredients

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