Meat Pies with Cheesy Mash Crust
- 500g lean beef or lamb mince
- 1 teaspoon vegetable oil
- 1 large onion, diced
- 1 packet Continental Rich Beefy Mince Recipe Base
- 1 large carrot, peeled and diced
- 1 cup water
- 2 cups mashed potatoes
- 1/4 cup grated reduced fat tasty cheese
Preheat oven to 180°C.
In a large pan, brown mince and onions, add Recipe Base, carrot and water; stir well. Cover and simmer gently for 10 minutes, stirring regularly.
Combine mash potato and cheese.
Divide mince mix between 4 bowls, topping each with the potato mix. Place in oven and bake for 15 minutes, or until tops are golden.
Hint: For traditional “pie floaters”, top each pie once cooked, with mushy green peas and gravy.
Mushy peas: 1 cup frozen peas, cooked as directed, and mashed with a potato masher. Finish with 1 teaspoon Flora Buttery spread.
Gravy: Prepare 1 packet Continental Brown Onion Gravy as directed.