Mince Pie
Suppertime Beef Pie
Shepherd's Pie
Luxury Shepherd's Pie

Mince Pie

1 tablespoon oil
1 onion, finely chopped
2 cloves garlic, crushed
500g minced meat
1 1/2 tablespoons plain baking flour
1/2 cup beef stock
2 tablespoons tomato puree
Salt
Black pepper
400g flaky pastry
1 egg yolk
1 tablespoon water

Heat oil in a frying pan. Add onion and garlic and cook until onion is
golden, stirring constantly. Add mince and cook quickly until meat is
browned and crumbly. Stir in flour and cook for 30 seconds. Gradually add
stock. Bring to boil, stirring constantly. Stir in tomato puree, salt and
pepper to taste. Simmer gently for 10 minutes. Set aside to cool. Cut
pastry in half. On a lightly floured board roll out one portion and line a
22 cm pie plate. Trim off excess. Wet edge of pastry. Spoon meat filling
onto pastry. Roll remaining pastry to fit top of plate. Carefully place
pastry over filling. Press edges firmly together. Decorate with any pastry
trimmings. Combine egg yolk and water and brush over pastry. Make two
holes in the centre of pastry. Bake at 200 degrees Celsius for 25 minutes
or until golden. Submitted by: Kathy, Bay of Islands, New Zealand.




Suppertime Beef Pie

4 sheets frozen pre-rolled short crust pastry, thawed
Beaten egg to glaze.

6 teaspoons olive oil
50g salami, chopped
1 onion, finely chopped
500g minced beef
1 stick celery, chopped
1/2 red capsicum, seeded and chopped
1 carrot, coarsely grated
1 dill pickle, chopped
50g button mushrooms, chopped
1/2 cup beef stock
1 teaspoon wholegrain mustard
Salt and pepper

Heat the oil in a heavy-based pan. Add salami and onion, cook over a
medium heat for 3 minutes. Add the beef and cook for 5 minutes, stirring
frequently with a wooden spoon, until browned. Stir in the celery,
capsicum, carrot, dill pickle, mushrooms, stock, tomato paste and mustard.
Season to taste with salt and pepper. Bring to boil, simmer for 20-25
minutes, or until thickened and most of the liquid has evaporated,
stirring frequently. Set aside to cool completely. Preheat oven to 200
degrees C. Place a pastry sheet on a lightly floured surface and brush
lightly with cold water and cover with a second pastry sheet. Roll out the
layered pastry to a 30cm round. Transfer to a large baking tray. Spoon the
meat filling over the pastry round to within 5cm of the edge. Brush the
edge with beaten egg. Layer the remaining two pastry sheets, as directed
in step 3, roll out to a 25cm round and put on top of the meat filling.
Fold the edge of the bottom round over the edge of the top round. Press
down firmly to seal. Brush the pie with beaten egg. Bake for 45 minutes,
or until golden brown. Serve hot. Serves 6-8




Shepherd's Pie

1 tablespoon oil
1 onion, chopped
500g minced meat
2 tablespoons plain baking flour
1 tablespoon tomato sauce (ketchup)
1 tablespoon chutney or relish
3/4 cup beef stock
3 potatoes, chopped
1 tablespoon butter
1 tablespoon finely chopped onion
1/2 cup grated cheese
Salt
Black pepper

Heat oil in a large frying pan. Add onion and cook until clear. Add mince
and cook until well browned, stirring constantly. Pour off excess fat.
Stir in flour and cook for 1 minute. Add tomato sauce, chutney and stock.
Bring to the boil, reduce heat and simmer for 5 minutes. Set aside. Cook
potatoes in boiling, salted water until tender. Drain and heat for a few
minutes to dry off excess moisture. Shake the pan frequently during this
time. Mash potato. Add butter, onion and half the cheese, mixing until
smooth and creamy. Season with salt and pepper to taste. Put mince into a
pie dish. Top with potato mixture. Sprinkle with remaining cheese. Bake at
190 degrees Celsius for 20 minutes or until golden and heated through.

Serves 4.




Luxury Shepherd's Pie

8 teaspoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, crushed
500g minced lean beef
1 carrot, chopped
1 celery stick, chopped
125g mushrooms, sliced
2 large tomatoes, chopped
1/2 cup red wine
1/2 cup beef stock
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
8 teaspoons cornflour
Freshly ground black pepper

1 kg potatoes, peeled and quartered
1/2 cup milk
25g butter
Salt and pepper
50g Cheddar cheese, grated.

Cook the potatoes in boiling, salted water for 15-20 minutes, or until
tender, Meanwhile, heat the oil in a heavy-based frying pan; cook the
onion and garlic over a medium heat for 5 minutes, stirring occasionally.
Increase heat to medium-high and add beef in two parts. Cook until
browned, stirring occasionally. Reduce the heat to medium; add the carrot,
celery and mushrooms. Stir well and cook for 2 minutes. Stir in the
tomato, wine, stock, herbs and Worcestershire sauce. Bring to the boil,
cover and simmer over a medium-low heat for 20 minutes. Preheat oven to
190 degrees C. Drain and mash potatoes. Using a wooden spoon, beat in the
milk, then the butter and salt and pepper to taste. Blend the cornflour
with eight teaspoons cold water. Add to the beef mixture and stir until
thickened. Season to taste with pepper. Pour into a 1 litre baking dish.
Spoon or pipe the mashed potato over the top. Sprinkle the cheese over the
top. Bake for 40 minutes, or until the cheese is golden brown and bubbling
hot. Serves 4-6.

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