Description
Comforting mini cottage pies blend British culinary tradition with hearty meat and vegetable goodness. Savory individual portions deliver classic flavors that home cooks will appreciate for easy weeknight dinners.
Ingredients
Scale
Meat and Protein:
- 500 grams (17.6 ounces) ground beef (10-12% fat)
- 1 tablespoon tomato puree
- 60 milliliters (2 fluid ounces) red wine
- 300 milliliters (10.1 fluid ounces) beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon beef gravy granules
Vegetables and Aromatics:
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 75 grams (2.6 ounces) mushrooms, finely diced
- 1 garlic clove, finely diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Base and Toppings:
- 2 sheets shortcrust pastry (320 grams or 11.3 ounces each)
- 750 grams (26.5 ounces) baking potatoes
- 90 grams (3.2 ounces) cheddar cheese, grated
- 3 tablespoons whole milk or cream
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- Oil spray or melted butter for greasing
Instructions
- Sauté onions, carrots, mushrooms, and garlic in a pan until they soften and become translucent, releasing their aromatic flavors.
- Introduce ground beef to the vegetable mixture, browning thoroughly to develop rich, deep color and seal in savory notes.
- Incorporate tomato puree, red wine, beef stock, and selected seasonings, creating a robust and flavorful filling.
- Reduce heat and allow the mixture to simmer for 20-25 minutes, encouraging liquid reduction and intensifying the sauce’s complexity.
- Meanwhile, prepare potatoes by boiling until fork-tender, then drain completely and allow to steam dry for several minutes.
- Transform potatoes into a creamy mash by incorporating butter, milk, cheese, and seasonings, whipping until smooth and light.
- Roll out pastry and cut twelve precise 4-inch circles, carefully pressing each into greased muffin tin cavities to form delicate cups.
- Once meat filling has cooled slightly, distribute evenly among pastry cases, ensuring balanced portions.
- Crown each mini pie with a generous layer of prepared mashed potatoes, creating elegant peaked surfaces.
- Bake in a preheated 375°F oven for 25-30 minutes until tops achieve a golden-brown color and filling bubbles appetizingly.
- Allow pies to rest for 5 minutes after removing from oven, permitting filling to set and making removal easier.
Notes
- Select lean ground beef to reduce excess fat and create a cleaner, lighter filling.
- Avoid overcrowding mushrooms while cooking to ensure proper caramelization and deeper flavor development.
- Consider using low-sodium stock to control salt content and customize seasoning levels.
- Experiment with alternative potato toppings like sweet potato or cauliflower mash for gluten-free or low-carb variations.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 619
- Sugar: 2g
- Sodium: 614mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 97mg