Beef and potato pies

Classic cafe-style meat pies are best when they're homemade and topped with a generous squirt of sauce.

• Olive oil, to grease
• 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
• 2 teaspoons olive oil
• 1 brown onion, finely chopped
• 400g beef mince
• 1 x 420g can vegetable soup
• 2 tablespoons brown onion gravy mix
• 125ml (1/2 cup) water
• 1 teaspoon Worcestershire sauce
• 5 medium potatoes, peeled, chopped
• 80ml (1/3 cup) milk
• 20g butter

Energy 1485kJ	Fat saturated 8.00g
Fat Total 18.00g	Carbohydrate sugars g
Carbohydrate Total 31.00g	Dietary Fibre 3.50g
Protein 17.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Brush eight 125ml (1/2-cup) capacity pie tins with oil. Use a 12cm round pastry cutter to cut 4 discs from each pastry sheet. Line the prepared tins with pastry. Place in the fridge for 15 minutes to rest.

2. Step 2

   Meanwhile, heat the oil in a medium frying pan over medium heat. Cook the onion, stirring occasionally, for 3 minutes or until soft. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Stir in soup, gravy mix, water and Worcestershire sauce. Cook for 5 minutes or until it thickens slightly. Set aside to cool slightly.

3. Step 3

   Place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Cook for 20 minutes or until tender. Drain. Return to pan. Add the milk and butter. Mash until smooth.

4. Step 4

   Divide the mince mixture among the pastry cases. Top with the mash. Bake for 20-25 minutes or until browned.

Freezing tip: Cool completely. Wrap each in 2 layers of plastic wrap. Freeze in an airtight container for up to 3 months.

To reheat, thaw, unwrap then bake on a lined baking tray, covered with foil, in oven preheated to 180C until heated through.