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Petit Beef Pot Pie with Mashed Potato
Nato Zondagh

Petit Beef Pot Pie with Mashed Potato

5 from 2 votes
With a golden crispy top, you'll simply love these baked beef pot pies. Filled with tasty veggies & spices, you'll want to eat more than one!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 1
Course: Appetizer, Lunch, Side Dish, Snack
Cuisine: Global
Ingredients Method

Ingredients
  

For the Filling
  • 80 g Beef Goulash
  • 30 g White Onion Finely chopped
  • 25 g Carrot Cubed
  • 5 g Garlic Chopped
  • 7.5 ml Olive Oil
  • 5 g Cake Flour
  • 0.25 g Brown Sugar
  • 0.25 g Tumeric
For the Pot Pies
  • 35 g Puff Pastry
  • 0.125 each Egg
For the Green Beans
  • 30 g Green Beans
For the Mashed Potato
  • 85 g Potato Peeled and cubed
  • 2 g Butter
  • 5 ml Milk
  • 0.25 g Tumeric
  • 0.25 g Fine Salt

Method
 

For the Filling
  1. Heat oil in a large pot. Brown beef on all sides. Remove & set aside.
  2. Fry onions, carrots & garlic in the same pot. (add more oil if needed) Cook until golden & caramelized.
  3. Sprinkle flour, salt & pepper into the pot & cook, while scraping the bottom for 1 minute.
  4. Return meat & juices to the pan, add beer & beef stock. Bring to a boil.
  5. Reduce heat & simmer for approx 2 hours until tender & sauce has thickened.
For the Pies
  1. Spoon the beef mixture into serving dishes.
  2. Top with pastry lid, press down firmly on the sides to seal. Cut a small cross in the middle of the lid.
  3. Brush with beaten egg & bake @ 200'C for 20 minutes until golden.
For the Green Beans
  1. Heat oil in a frying pan.
  2. Add green beans & saute.
  3. Season with salt.
For the Mashed Potato
  1. Place mashed potato in a pot over medium heat. Stir to evaporate any excess water.
  2. Add butter & milk, stir through until creamy.
  3. Season with salt & pepper.