Ingredients (serves 4)
2 sheets ready rolled shortcrust pastry
500g gravy beef, diced
1 tbs oil
1 onion, chopped
2 garlic cloves, crushed
250g mushrooms, halved
1 cup (250ml) beef stock
1/4 cup (70g) tomato paste
1/4 cup (65g) sour cream
1/2 cup chopped fresh continental parsley
475g tub mashed desiree potato
Method
Preheat oven to 220°C. Line 4 x 9 1/2 cm (base) pie dishes using 2 sheets ready rolled shortcrust pastry, overlapping and cut to fit. Line the base with non-stick baking paper and fill with rice. Bake 10 minutes. Remove paper and rice. Bake 10-15 minutes or until golden. Brown 500g gravy beef, diced in 1 tbs oil in a large saucepan. Remove.
Saute 1 onion, chopped, 2 garlic cloves, crushed and 250g mushrooms, halved. Return beef. Add 1 cup (250ml) beef stock. Simmer, covered, for 1 hour.
Add 1/4 cup (70g) tomato paste and simmer for 30 minutes. Stir in 1/4 cup (65g) sour cream and 1/2 cup chopped fresh continental parsley. Spoon into cases. Top with 475g tub mashed desiree potato. Bake 15-20 minutes.
2 sheets ready rolled shortcrust pastry
500g gravy beef, diced
1 tbs oil
1 onion, chopped
2 garlic cloves, crushed
250g mushrooms, halved
1 cup (250ml) beef stock
1/4 cup (70g) tomato paste
1/4 cup (65g) sour cream
1/2 cup chopped fresh continental parsley
475g tub mashed desiree potato
Method
Preheat oven to 220°C. Line 4 x 9 1/2 cm (base) pie dishes using 2 sheets ready rolled shortcrust pastry, overlapping and cut to fit. Line the base with non-stick baking paper and fill with rice. Bake 10 minutes. Remove paper and rice. Bake 10-15 minutes or until golden. Brown 500g gravy beef, diced in 1 tbs oil in a large saucepan. Remove.
Saute 1 onion, chopped, 2 garlic cloves, crushed and 250g mushrooms, halved. Return beef. Add 1 cup (250ml) beef stock. Simmer, covered, for 1 hour.
Add 1/4 cup (70g) tomato paste and simmer for 30 minutes. Stir in 1/4 cup (65g) sour cream and 1/2 cup chopped fresh continental parsley. Spoon into cases. Top with 475g tub mashed desiree potato. Bake 15-20 minutes.
