Aussie Meat Pies with Pea Mash

1 tbsp oil
1 kg diced beef
2 cloves crushed garlic
1 med onion chopped
1/4 cup plain flour
3 1/2 cups beef stock
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 frozen shortcrust pastry [thawed]
fresh herbs to garnish

Pea Mash:
3 med potatoes chopped
1 1/2 cups frozen peas [thawed]
25g butter
1/4 cup buttermilk
salt and pepper to taste

Heat oil in a large pan; add beef in batches, and cook until well browned. Remove from pan. Add onion and garlic to pan and cook, stirring until onion is soft. Add flour; cook stirring for about one minute, or until lightly browned. Stir in stock; until mixture boils and thickens. Return the beef to the pan with tomato paste and sauce; simmer for 1 hour or until beef is tender. Uncover pan and simmer for a further 30 minutes or until sauce is thickened. Grease 4 metal pie dishes [1 cup capacity], line the dishes with pastry; press into sides, trim edges. Place dishes onto an oven tray and fill with dry beans or rice. Cook in a hot oven 200 c. 400 f. for 10 minutes, remove the paper and beans, and cook for a further 10 minutes or until crisp and brown.

Pea Mash:
Boil steam or microwave the potatoes until tender; drain. Blend or process peas until smooth. Mash the potatoes with butter and buttermilk until smooth. Stir in the peas; season with salt and pepper. Just before serving, spoon beef filling into pastry cases. Top with pea mash; garnish with fresh herbs.

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