Individual cottage pies

ingredients

• Cottage pies

  • 1/4 cup olive oil
  • 1 kilogram beef mince
  • 2 onions, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1/4 cup plain flour
  • 2 tablespoon tomato paste
  • 4 garlic cloves, crushed
  • 1 cup red wine
  • 2 cup beef stock
  • 1/3 cup worcestershire sauce
  • 4 thyme sprigs
  • 2 bay leaves
  • 8 sheets frozen shortcrust pastry, thawed
  • 3 cup mashed potato
  • 1/2 cup cheddar, grated
  • vegetables of choice to serve

method

• Cottage pies

  • 1

    In a large frying pan, heat half the oil on high. Brown mince in two batches for 4-5 minutes each, breaking up lumps. Remove from pan.

  • 2

    In the same pan, heat remaining oil on low. Cook onion, carrot and celery for 15-20 minutes, stirring often, until tender and golden. Mixin flour, tomato paste and garlic, then cook for 2 minutes.

  • 3

    Increase heat to high and return beef to pan. Pour in wine and cook, stirring to deglaze. Stir in stock, sauce and herbs. Simmer for 30 minutes. Discard thyme stalks and bay leaves. Cool.

  • 4

    Preheat oven to hot, 200°C. Lightly grease 16 x ¾-cup Texas muffin pan recesses. Press in pastry and trim to fit. Bake blind for 10-12 minutes, then remove paper and filling.

  • 5

    Spoon mince into cases. Top each with potato mash. Sprinkle cheese over.

  • 6

    Bake for 20-25 minutes. Serve half with veges and freeze remaining pies.

notes

Wrap pies individually in plastic wrap, seal in an airtight container and freeze for up to 2 months. Defrost in fridge overnight, then reheat in a moderate oven, 180°C, for 20 minutes.