This Mini Cottage Pies Recipe is whipped up in your muffin tin and they are easy and delicious. Everyone is loving them and you will too.

WHOot Contributor Gail is here today to share another of her winning recipes. Loved for her sweet treats and savory delights, you’re guaranteed to adore her Mini Cottage Pies Recipe.

Gail says they are great for the kids or as an appetizer when entertaining. They make fantastic party food or a light snack or lunchbox addition.

Mini Cottage Pies Ingredients

  • 5-6 Sheets of shortcrust pastry
  • 500g (18oz) premium minced/ground beef
  • 1 large onion finely diced
  • 2 medium-sized carrots finely diced
  • 1 Cup of frozen peas and corn
  • 1/2 cup Tomato Ketchup
  • 3 Tablespoons Worcestershire Sauce
  • 2 cups beef stock
  • 2 Tablespoons Rich gravy powder (more if needed)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 Tablespoon Olive Oil

Potato Topping Ingredients

  • 4 large potatoes boiled in salted water and mashed
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup cream
  • 1 Tablespoon finely chopped parsley
  • Heat oil in a deep frypan or pot

How To Make Mini Cottage Pies Recipe

Add minced beef and brown, ensure you break the meat up so that it’s not lumpy.

Once the meat is browned, add onion and cook until transparent.

Next, add diced carrot, cook stirring for 2-3 minutes.

Add stock, Tomato Ketchup, Worcestershire and seasoning.

Cover and simmer gently for 15 minutes. Add peas and corn and cook a further 5 mins.

Add more stock if too dry. Mix gravy powder with a little water and stir through.

You want your gravy really thick, so add more powder if you don’t think it’s thick enough.

Set aside and allow to cool. While your filling is cooling, mash your potatoes, with Parmesan, cream, and parsley flakes.

You need your potatoes still warm if you intend to pipe them. If they are cold they will not pipe well.

Preheat oven to 160C and cut circles out of the pastry, Gail used a fluted cutter the size of an egg ring.

Lightly spray a 12 cup rounded patty pan tray with oil. Gently press a circle of pastry into each cup.

Add a spoonful of meat filling to each. Pipe your potato on (Gail used a 2D star nozzle)

If you don’t wish to pipe it, just top with spoonfuls. Give each pie topping a light spray with oil.

Bake for 15-20 minutes until tops begin to golden and pastry is cooked.

Gails Kitchen Notes :

I used the Maggie Rich Beef Gravy as the thickener. As an alternative, you can make one larger pie topping with potato balls.

WHOot Contributor Gail

From The Pantry To The Table

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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