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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy. | 2. Drain the potatoes and add the milk, butter, salt & pepper to taste. | 3. Mash very well with a potato masher or using a hand-held mixer. | 4. Mash/mix until there are no lumps left. | 5. The mashed potato should be smooth but fairly firm and not too soft. | 6. Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions. | 7. Cook the onions for about 15-20 minutes, until soft and golden. | 8. Remove the onions and set to one side in a large mixing bowl. | 9. Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through. | 10. Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly. | 11. Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes. | 12. Take off the heat and add the beef mixture to the onions. | 13. Mix them together thoroughly & then add the mashed potatoes - mix again well. | 14. Allow to cool slightly. | 15. Pre-heat the oven to 220C, 425F or gas mark 7. | 16. Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate. | 17. Sprinkle some flour onto a board and roll out the ready-made puff pastry. | 18. Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.). | 19. Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling. | 20. Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge. | 21. Crimp the edges of the pastry with a fork or your fingers to make a seal. | 22. Cut two slits on top of the pies with a knife or scissors. | 23. Glaze with the beaten egg (or milk) and sprinkle some sea salt. | 24. Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown. | 25. Serve warm or cold with pickles, chutneys and assorted salads. | 26. Ideal for picnics, snacks, light lunches & brunch. | 27. Freezer: | 28. To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white potato	1		peeled diced boiled	146.97	33.4623	3.5784	0.213
milk	2 -3	tablespoons		0.0	0.0	0.0	0.0
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
salt pepper				-	-	-	-
beef	1	lb	minced	530.4012	0.0	104.5842	12.1947
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white onion	2		peeled diced	-	-	-	-
garlic clove	1 -2		peeled	-	-	-	-
tomato	15	ounces	canned	97.8057	21.6874	5.1029	0.8505
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
beef stock cube	1/2			-	-	-	-
herb	1	teaspoon	mixed	-	-	-	-
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
black pepper				-	-	-	-
puff pastry	2	packets		-	-	-	-
flour				-	-	-	-
butter				323.19	14.8497	10.0983	27.215999999999998
egg	1		beaten	71.5	0.36	6.28	4.755
sea salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.