Australian Individual Potato-Meat Pies
Individual pot pies feature a savory ground beef and gravy filling, crowned with a creamy mashed potato topping.
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Instructions
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Preheat oven to 425 F / 220 C.
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Boil potatoes in a large saucepan for 10-15 minutes until tender.
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Drain potatoes, return to pan, add milk, butter, and salt. Beat until smooth, then set aside to cool.
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Heat oil in a saucepan; sauté onion for 3-4 minutes until soft.
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Add ground beef and cook for 3-4 minutes, breaking it up until browned.
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Combine cornstarch with 1 tablespoon beef stock in a separate bowl; set aside.
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Add remaining beef stock, tomato paste, Worcestershire sauce, and Vegemite to the beef; stir. Incorporate cornstarch mixture, bring to a boil, then simmer for 10 minutes until thick. Remove from heat and cool.
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Cut four pastry circles, each 1/2 inch larger than pie tins.
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Press pastry into pie tins, fill with meat, and brush rims with water.
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Pipe or spoon mashed potato over the meat filling in each pie.
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Place pies on a baking tray and bake for 20 minutes, or until the potato is golden.