Products used in this recipe
Beef Pie With Pea Mash
Yield: 10 Servings
Yield: 10 Servings
Individual pies with tender beef in rich gravy topped with pea and potato mash.
Instructions:
1. Brown steak and set aside.
2. Cook frozen Edgell Onion until transparent. Add frozen Edgell Carrot and cook for 5 minutes. Add beef stock and bring to a simmer. Add herbs, soy and Worcestershire sauce. Cover and cook for 45 minutes or until meat is tender.
3. Mix flour and water together to make a slurry, gradually add to beef mixture until a thick gravy is formed.
PEA MASH
1. Heat milk to almost boiling point and add frozen Edgell Peas. Remove from heat and puree.
2. Combine Edgell Mash Potato with cheese, butter and stir through pureed pea mixture. Stand for 5-10 minutes until hydrated.
3. Cut pastry into 20 rounds and press into muffin tray. Fill with pie mixture and top with pea mash. Bake until pastry is cooked.
