Beef Pot Pie With Mashed Potato Topping

Recipe from www.kuali.com




Beef Pot Pie With Mashed Potato Topping


Ingredients

300g (Russet) potatoes
1 tbsp butter
100ml hot milk
Salt and pepper to taste
25g white button mushrooms
150g minced beef
25g diced carrot
2 bay leaves
1 tbsp olive oil
60g chopped onion
40g fennel, coarsely chopped
1 tbsp cornflour
2 tbsp tomato paste
1 tbsp Worcestershire sauce
Seasoning

½ tsp salt
1/8 tsp pepper
1/8 tsp ground black pepper
Method

Scrub potatoes clean and cook with enough water in a saucepan. Bring to the boil then reduce the heat and simmer until potatoes are tender. Peel and mash the potatoes. Add butter and hot milk then season to taste with salt and pepper.

Heat olive oil in a saucepan and fry onion until softened. Add minced beef, carrot and mushrooms. Cook for a while. Add fennel and bay leaves. Fry for a minute.

Add cornflour, tomato sauce, Worcestershire sauce and seasoning. Cover and simmer for about 8-10 minutes or until gravy is reduced.

Spoon mixture into 3 ramekin bowls. Spread out the mixture and press down with a spoon. Top with mashed potato and smoothen the surface with the back of a spoon. Run a fork across to make patterns.

Bake in preheated oven at 200°C for about 20-25 minutes or until the top turns golden brown. Remove ramekins out and serve hot.

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Plain Buns

Plain Buns

Ingredients

300g high protein flour
1 level tbsp instant yeast
1/4 tsp salt
75g castor sugar
1 tbsp milk powder
1/2 egg
140ml water
30g butter
Glaze:

1 egg yolk, lightly beaten
Method

Combine flour and yeast in an electric mixing bowl. Attach a dough hook and mix for about 30 seconds at slow speed.

Add salt, sugar, milk powder and egg. Mix in water for a minute, then increase the speed to medium and mix for two minutes.

Then add the butter and knead at medium speed for six to seven minutes until dough forms.

Place dough on a lightly greased basin. Cover with cling film wrap and set aside to prove for 30 minutes to an hour.

Punch down dough and place on a lightly floured surface. Divide dough into 50g pieces. Form into balls and place on greased bake trays. Leave to rise for 45 minutes to one hour or until they double in size.

Brush them with egg glaze and sprinkle a few slices of almonds flakes or almond nibs on top. Bake in preheated oven at 210 ºC for 10 to 15 minutes.



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