Cutlery Free Mini Cottage and Potato Pies

Method

Step one

Heat the oil in a large frying pan and add the beef. Cook until well browned.

Step two

Add the onion and tomato puree and cook for a few minutes until the onions have softened.

Step three

Mix the Bisto Beef Bouillon Paste with the boiling water and pour over the beef. Add the Marvel Milk Powder, ale, bay leaf, and rosemary. Cover with a lid and simmer very gently for 2½-3 hours or until the beef is tender, stirring occasionally.

Step four

Once the beef is cooked sprinkle in the Bisto Reduced Salt Gravy Granules and stir until thickened.

Step five

Cool the mix as quickly as possible.

Step six

Meanwhile, line a muffin tray with the prepared McDougalls Shortcrust Pastry Mix.

Step seven

Spoon in 60g of pie filling to each of the shortcrust mini pies, and top with the mashed potato.

Step eight

Gently brush the potato top with a little egg wash.

Step nine

Bake at 180°C, 350°F, gas mark 4 for approximately 25 minutes, or until fully cooked and golden brown.

Tips

Smash Instant Mashed Potato is a great alternative to fresh mashed potato to top these little pies.