Ingredients
- 2 sheets ready rolled shortcrust pastry
- 500g diced gravy beef
- 1 tablespoon oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 250g mushrooms, halved
- 1 cup (250ml) beef stock
- 1/4 cup (70g) tomato paste
- 1/4 cup (65g) sour cream
- 1/2 cup chopped fresh continental parsley
- 450g Vivaldi potatoes, peeled
- 50g butter, chopped
- 1/2 cup milk, warmed
Directions
- Step 1
Preheat oven to 220C. Line 4 x 9 1/2 cm (base) pie dishes using 2 sheets ready rolled shortcrust pastry, overlapping and cut to fit. Line the base with non-stick baking paper and fill with rice. Bake 10 minutes. Remove paper and rice. Bake 10-15 minutes or until golden.
- Step 2
Brown gravy beef in 1 tablespoon oil in a large saucepan. Remove.
- Step 3
Saute onion, garlic cloves and mushrooms. Return beef to pan. Add beef stock. Simmer, covered, for 1 hour.
- Step 4
Meanwhile, make mashed potato: Place potatoes in a medium saucepan. Cover with water and bring to the boil over high heat. Boil for 15-20 minutes or until tender. Drain well. Return to pan with butter and milk. Using a potato masher, mash potatoes until smooth. Season.
- Step 5
Add tomato paste to beef mixture and simmer for 30 minutes. Stir in sour cream and chopped fresh continental parsley. Spoon into cases. Top with mashed potato. Fluff up top with a fork. Bake for 15-20 minutes or until golden and hot.
Serving size: 4
Recipe courtesy of taste.com.au