- 600 g (21 oz) ground beef
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 large carrot, peeled and cubed
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 Cup beef stock
- 3 Sheets of reduced fat savory short crust pastry
- Mashed potato (I used 4 large potatoes)
- Heat a dash of oil in a large fry pan. Fry the onion and the garlic for a couple of minutes. Add the beef and continue to cook until the beef is browned.
- Add the carrot, tomato paste, Worcestershire sauce, and beef stock. Bring to a simmer and simmer gently for 30 minutes, until the sauce is reduced and thick.
- Preheat the oven to 180C (350F). Grease a Giant/Texas muffin pan and line the base and side of each hole with pastry. I rolled out the store-brought pastry sheets a bit, cut in half and used half a sheet per hole. (I also blind baked the pastry for 10 minutes, but this is up to you!)
- Spoon in the beef mixture, top with potato and bake for 30 minutes, until the top of the potato is golden and the pastry cooked.
Source: Pic Nic
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