Potato pies are a staple in in Aussie and Kiwi pie shops.
The shortcrust-based pies are filled with delicious ground beef and gravy and topped with creamy mashed potato.
The individual pies make for a really hearty meal and pair well with a fresh green salad.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- ***POTATO TOPPING***
- 850g (30oz) potatoes, washed, peeled & halved
- 1/4 cup milk
- 1 Tbsp butter
- 3/4 tsp sea salt
- ***PIE FILLING***
- 1 Tbs of olive oil
- 1 medium brown onion, finely chopped
- 400g (14oz) of ground, lean beef (beef mince)
- 1 Tbsp of cornstarch
- 3/4 cup of beef stock
- 1/8 cup of tomato paste
- 1 Tbsp of Wocestershire sauce
- 1 tsp vegemite or substitute 1 vegetable stock cube
- 2 sheets frozen, ready-rolled pie pastry, thawed
- 1 egg, beaten
- Tomato sauce (ketchup) for serving
- Special equipment: 4 small pie tins, piping bag and nozzle & baking tray
- Makes 4 small pies
- Place potatoes in a large, heavy saucepan. Add enough cold water to fully cover the potatoes. Bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, about 10 to 15 minutes.
- Drain the potatoes in a colander, then return to pan and add the milk, butter and salt.
- Use an electric beater to beat the potatoes until smooth and creamy. Alternatively, cream using a potato masher. Set aside to cool
- Heat the oil in a saucepan over medium-high heat. Add the onion and fry for 3-4 minutes or until soft and translucent.
- Add ground beef and cook for 3-4 minutes, stirring and breaking up with a wooden spoon until browned.
- Combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside.
- Add remaining beef stock, Worcestershire sauce, tomato paste and Vegemite to beef. Stir well to combine. Add cornflour mixture and stir. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until thick. Remove from heat and cool.
- Preheat oven to 220°C.
- Place pie tin, face-down, on first pastry sheet and cut a circle that's slightly larger than tin (about 1/2 inch bigger) -- this is the pie base. Repeat process to make another 3 bases.
- Press base pastry into pie tins and gently press pastry up the sides. Fill with meat mixture. Brush rims with water.
- Spoon mashed potato into the piping bag fitted with nozzle and squeeze potato topping in a pinwheel motion on each pie to cover the meat filling.
- Place pies on to a baking tray and bake for 20 minutes or until the potato filling is slightly golden. Serve with tomato sauce (ketchup).