Beef Mince and Mushroom Pies with Cheesy Mash
Photography by Aaron McLean.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 carrot, grated
1 onion, finely chopped
200 grams button mushrooms, finely chopped
2 cloves garlic, crushed
500 grams beef mince
2 teaspoons each smoked paprika and ground cumin
¼–½ teaspoon chilli flakes 2 tablespoons soy sauce
2 x 400-gram tins crushed Italian tomatoes
sea salt and ground pepper
Mash
1 kilogram floury potatoes, peeled (I used agria)
good knob of butter
1 clove garlic, crushed
⅓ cup cream
100 grams grated gruyere cheese
bay leaves for garnishing, optional
4–6 ovenproof baking dishes
METHOD
Preheat the oven to 200°C fan bake.
Heat the oil in a large saucepan or sauté pan and cook the carrot, onion, mushrooms and the garlic with a good pinch of salt until soft.
Add the mince and all the spices and cook over a high heat for 5 minutes, breaking up the meat with a wooden spoon.
Stir in the soy sauce and the tomatoes and bring to the boil then reduce the heat and simmer for 20 minutes until thick. Season to taste with sea salt and ground pepper.
Mash: Cut the potatoes into small chunks and cook in boiling salted water until tender. Drain well then tip back into the saucepan and place over a low heat to drive off excess moisture. Add the butter, garlic and cream, season generously and mash until smooth.
To assemble: Divide the mince between ovenproof serving dishes and top with spoonfuls of the mash. Add the bay leaves if using then top with the cheese and a grind of pepper.
Place the dishes on a baking tray and cook for 20 minutes or until the filling is hot and the top is golden.
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