Braised Beef Pie with Pomme Puree
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 9 ozs ready-made Shortcrust (cold)
- plain flour
- 3.333 cups lean Ground beef
- ¼ cup sunflower oil
- 1 cup Beef stock
- 0.333 cup Corn starch (combined with 100ml cold water)
- 1 medium onion (finely chopped)
- 1 carrot (finely diced)
- 4 cups roasting potatoes (peeled and cut into even chunks)
- ½ cup Crème fraiche
- ⅜ cup milk (warmed)
- salt
- peppers
- ground Nutmeg
Preparation steps
1.
Pre-heat the oven to 180°C | 350F | gas 4. Grease a large muffin tray and set to one side.
2.
Roll the pastry out on a lightly floured surface to roughly 1cm thick and use a circular cutter to cut out rounds of pastry that will fit inside the muffin moulds.
3.
Line the moulds and prick the bases before chilling for 10 minutes. Line the pastry with parchment paper and baking beans and bake for 10-12 minutes until golden brown.
4.
Remove the parchment paper and the baking beans and bake for a further 4-5 minutes until the bases are cooked and golden. Set aside to cool on a wire rack.
5.
To make the filling, heat the oil in a large saucepan over a medium heat and fry the onion and carrot for roughly 8-10 minutes until soft.
6.
Turn the heat up and add the mince, browning well and seasoning.
7.
In a separate sauce pan, bring the stock to the boil and add the cornflour mixture, whisking all the time until the stock thickens to the consistency of gravy. Check for seasoning and keep warm.
8.
Make the mashed potato by boiling the potato in salted water until soft and tender, 20-25 minutes.
9.
Drain and mash in the pan before adding the warmed milk, crème fraiche, seasoning and nutmeg and mixing well. Keep warm.
10.
Spoon the beef and vegetable mixture into the pastry cases, transfer to a lined baking sheet and warm though in the oven for 5 minutes.
11.
Just before serving, spoon the gravy into the cases and serve with the mashed potato.
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