Beef & Onion Pie, Topped with Delicious Puff Pastry. Beef Dripping Yorkshire Puddings
Served on a Bed of Garlic Butter, Cheddar & Parsley Infused, Skins on Mashed Potato,
With Cabbage and Garden Peas.
So I made these today for my Mother & Father for lunch, wrapped and delivered.
I will give myself a pat on the back, absolutely delicious,
The skins on Mashed Potato are delicious, they actually taste like baked potatoes.
Ingredients
2.5kg Potatoes
1 x roll Puff Pastry
1 x kg beef mince lean 5% fat
2 x knorr stock pot's
1 x tbsp Garlic or 3 Garlic Cloves
1 x tblsp Parsley
1 x tsp mixed herbs
2 tblsp Butter
250g Cheddar
1 x tblsp Flour
2 x large White Onion
Sea Salt Cracked Black Pepper (Plenty)
Directions
Do not Peel the potatoes, add to a large pan of boiling water, for around 30 mins until soft, drain well, add the butter half the Cheddar a splash of milk, Parsley, Sea Salt and Cracked Black Pepper to taste, mash until creamy,
Try not to eat it all,
As the potatoes are on the boil, add the mince and chopped onion to the pressure cooker on the meat browning setting fry the mince with a little olive oil, add the garlic mixed herbs, salt and pepper,
Stir the mince until it crumbles and is fully cooked, now add 1 tblsp plain flour to your mince, stir well until combined, Add 1ltre of boiling water and two Knorr stock pot's,
Try not to eat it all,
Set the pressure cooker to 30 on the minutes on the Casserole setting, once done add gravy granules to thicken if required,
Fill the Casserole Pot's 2 thirds full with the mince, top with Puff Pastry, add a fee potatoes if you like.
Bake in the oven at 200ÂşC until Golden Brown.
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You are welcome Mother and Father đ
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