Shepherd’s Pies

Makes 12, Prep and Cook 40 mins

1 onion, finely chopped

2 tsps chopped fresh thyme, plus extra to garnish

500g lean beef mince

1 cup frozen mixed vegetables (peas, corn and carrots)

400g jar tomato and basil pasta sauce

1 tblsp Worcestershire sauce

650g frozen mashed potato (see Tip)

3 sheets frozen puff pastry, just thawed

Tomato sauce, to serve

1 Heat an oiled, large non-stick frying pan over a medium to high heat. Add onion and thyme. Cook, stirring for about 3 minutes, or until onion is soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned.

2 Stir in vegetables and sauces. Cook, stirring occasionally, for 3 to 4 minutes, or until vegetables are heated through. Season with salt and pepper.

3 Meanwhile, place mashed potato in a microwave-safe dish. Cover. Microwave on High for about 6 minutes, stirring halfway through, until heated.

4 Using the pie maker cutter, cut 12 large rounds (10.5cm) from pastry sheets.

5 Spray a 4-hole (¹⁄³-cup capacity) pie maker with oil. Lightly press four rounds into holes. Spoon a generous ¼ cup of the beef mixture into each case. Top with a shallow ¼ cup of the mashed potato to cover filling. Lightly spray with oil. Close lid.

6 Cook pies for about 5 to 6 minutes, or until tops are golden. Turn off pie maker. Remove pies. Repeat with remaining pastry rounds, beef mixture and mashed potato to make 12 pies in total.

7 Serve with sauce. Garnish with extra thyme.

TIP

Try replacing beef mince with chicken or pork for a change. We used frozen Birds Eye Mashed Potato in this recipe.