Better Homes and Gardens (Australia)
BEEF AND MUSHROOM PIES Preparation time 30 mins Cooking time 50 mins
Makes 8
8 large slices white bread 100g unsalted bu er, melted 3 cloves garlic, crushed 2 Tbsp chopped flat-leaf parsley leaves 2 Tbsp extra virgin olive oil 1 medium onion, finely chopped 300g bu on mushrooms, sliced 500g beef mince 1 / Tbsp plain flour 2 Tbsp tomato paste 1 / cups beef stock / cup sour cream Sea-salt flakes and freshly ground black pepper, to season 400g small new potatoes 1 small sweet potato
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease 8 holes of two 6-hole jumbo muffin pans. Trim crusts from bread slices. Roll bread out with a rolling pin until fla ened.
STEP 2 Mix bu er, garlic and parsley in a small bowl. Brush bread with half of the bu er mixture. Press bread, bu er side up, into prepared pans to form pie cases and bake for 15 minutes, or until crisp. Remove cases from oven. Increase oven temperature to 200°C fan-forced (220°C conventional).
STEP 3 Meanwhile, heat oil in a large, deep frying pan over medium. Cook onion and mushroom for 5 minutes. Remove from pan. Add mince to same pan and cook, breaking up any lumps, for 5 minutes, or until browned.
STEP 4 Sprinkle flour over mince and add tomato paste. Cook, stirring, for 2 minutes. Return onion and mushroom to pan, add stock and stir until combined. Stir in sour cream. Bring to a simmer. Cook for 10 minutes, or until thickened. Season.
STEP 5 Place new potatoes and sweet potato in a heatproof bowl. Pour over boiling water until covered and stand for 2 minutes. Drain. Pat dry with paper towel. Thinly slice half of the potatoes and sweet potato on a mandolin.
STEP 6 Coarsley grate remaining potatoes, put in a strainer and squeeze out liquid. Toss the grated and sliced potatoes with remaining bu er and garlic mixture.
STEP 7 Spoon mince mixture into bread cases. Layer potato slices on top of 4 pies. Top remaining 4 pies with grated potato. Bake for 20-25 minutes, or until golden. Serve.
You make these moreish mouthfuls with bread cases instead of pastry – too easy – and top them with crisp rosti-style spuds or sliced sweet and new potatoes. Mmm...
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