Ingredients
Scale
- 2 sheets shortcrust pastry (320g each).
- Oil spray or melted butter for greasing.
- 1 medium onion, finely diced.
- 1 medium carrot, finely diced.
- 75g mushrooms, finely diced.
- 1 garlic clove, finely diced.
- 500g ground beef (10-12% fat).
- 1 tablespoon tomato puree.
- 60ml red wine.
- 300ml beef stock.
- 2 tablespoons Worcestershire sauce.
- 1 tablespoon beef gravy granules.
- ½ teaspoon dried thyme.
- ½ teaspoon dried rosemary.
- 750g baking potatoes.
- 90g cheddar cheese, grated.
- 3 tablespoons whole milk or cream.
- 2 tablespoons butter.
- ½ teaspoon salt.
- ¼ teaspoon black pepper.
- ⅛ teaspoon ground nutmeg.
Instructions
- Cook onion, carrot, mushrooms and garlic until soft. Add beef and brown. Add tomato puree, wine, stock and seasonings. Simmer 20-25 minutes until thick.
- Boil diced potatoes until tender. Drain and steam dry 5 minutes. Mash with butter, milk, cheese and seasonings.
- Cut twelve 4-inch pastry circles. Press into greased muffin tin holes to form cups.
- Fill pastry cases with cooled meat mixture. Top with mashed potatoes.
- Cook at 375°F for 25-30 minutes until golden and bubbling. Let rest 5 minutes before removing.
Notes
Let filling cool before assembling to prevent soggy pastry.
Steam potatoes dry for better mash texture.
Can be made ahead but best served fresh.
Nutrition
- Calories: 358
- Fat: 19.65 g
- Carbohydrates: 30.53 g
- Protein: 14.78 g