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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARING THE PIE FILLING: Heat a large non-stick pan; add the onion, garlic, leek, mushrooms and minced lamb/ground lamb and cook until the lamb is browned; drain any excess juices from the pan; stir in the tomato paste (or dried Australian Bush Tomatoes) diced tomatoes lemon juice and pine nuts, if using; season with pepper and salt; bring to the boil; boil, uncovered, for 5 minutes, or until the sauce has thickened; transfer to a large bowl; cover and refrigerate until cold. | 2. PREPARING AND FILLING THE PASTRY CASES: Using an 8cm-wide/3 inch cutter cut out 9 rounds from each pastry sheet - 45 rounds in all; place the rounds on a flat surface and flatten slightten slighten slighly with a rolling pin; place the rounds about 3cm /11/4 inches apart, on oven trays lined with baking paper; spoon 1 tablespoon of the lamb mixture in the centre of each round, leaving a 1cm/1/2 inch pastry edge; fold up the edges of the pastry, overlapping the folds tightly to secure the filling. | 3. PREHEAT THE OVEN to 200°C/400°F/6 gas mark. | 4. MAKING AND ADDING THE POTATO TOPPING: Combine all the ingredients in a large bowl; spoon the potato topping into a large piping bag fitted with a 1 cm/1/2 inch fluted nozzle; pipe small rosettes on top of each pastry round to partially cover the mince filling; drizzle the potato and pastry with the melted butter. | 5. COOKING THE MINI SHEPHERD PIES: Cook the Mini Shepherd Pies in a hot oven (200°C/400°F/6 gas mark) for about 20 minutes, or until the pastry is golden brown. | 6. SERVING THE MINI SHEPHERD PIES: Garnish the pies with fresh chives and serve hot. | 7. NOTES: If you have any filling left over, save it for making a toasted sandwich. If you have made these Shepherd's Pies ahead, reheat them in a hot oven for 15 minutes before serving them. The dicarded coarse leaves from the leek and any excess tomato juice can be saved for making Recipe #135453. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	1		minced	-	-	-	-
garlic clove	2 -4		minced	0.0	0.0	0.0	0.0
leek	1		washed chopped	54.29	12.5935	1.335	0.267
mushroom	1 -2	cup	sliced	-	-	-	-
lamb	800	g	ground ground	2136.0	0.0	135.04	172.72
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
tomato	400		diced	16083.958	3475.922	786.3268	178.7106
lemon juice	1 -2	teaspoon	canned	0.0	0.0	0.0	0.0
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
shortcrust pastry	5	sheets		-	-	-	-
butter	60	g	unsalted melted	342.0	15.714	10.686	28.8
chive			chopped	-	-	-	-
potato	470 -500		mashed	-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
sea salt				-	-	-	-
black pepper			ground	-	-	-	-

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