Mini Cottage Pies
Mini Cottage Pies
Ingredients
For the Beef and Vegetable Filling
- 1 tablespoon olive oil
- 1 onion, diced
- 1 cup mushrooms, diced
- 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato puree
- 1/2 cup red wine
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 tablespoon gravy granules
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Cheesy Mashed Potato Topping
- 2 pounds potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup milk
- 1/2 cup cheddar cheese, grated
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly
- 1 sheet puff pastry, thawed
- cooking spray, as needed
Instructions
- 1
Prepare the Cheesy Mashed Potato Topping: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 2
Return the drained potatoes to the pot. Add butter, milk, grated cheddar cheese, ground nutmeg, salt, and black pepper. Mash until smooth and creamy. Set aside.
⏱️ 5 min
- 3
Prepare the Beef and Vegetable Filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, mushrooms, and carrots. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add minced garlic to the skillet and cook for 1 minute until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 5
Stir in the tomato puree, red wine, beef stock, Worcestershire sauce, gravy granules, dried thyme, and dried rosemary. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 5-7 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
⏱️ 7 min
- 6
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin baking tray with cooking spray.
⏱️ 5 min•🌡️ 375
- 7
On a lightly floured surface, roll out the puff pastry sheet. Using a round cutter (approximately 3-4 inches in diameter), cut out 12 circles. Gently press each pastry circle into the cups of the prepared muffin tray, forming individual pie crusts.
⏱️ 5 min
- 8
Spoon a generous amount of the beef and vegetable filling into each pastry cup, filling it about two-thirds full.
⏱️ 3 min - 9
Top each mini pie with a dollop of the cheesy mashed potato, spreading it gently to cover the filling.
⏱️ 2 min
- 10
Bake for 25-30 minutes, or until the mashed potato topping is golden brown and slightly crispy, and the pastry is cooked through and golden.
⏱️ 30 min•🌡️ 375
- 11
Carefully remove the mini cottage pies from the muffin tray and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Cottage Pies
Ingredients
For the Beef and Vegetable Filling
- 1 tablespoon olive oil
- 1 onion, diced
- 1 cup mushrooms, diced
- 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato puree
- 1/2 cup red wine
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 tablespoon gravy granules
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Cheesy Mashed Potato Topping
- 2 pounds potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup milk
- 1/2 cup cheddar cheese, grated
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly
- 1 sheet puff pastry, thawed
- cooking spray, as needed
Instructions
- 1
Prepare the Cheesy Mashed Potato Topping: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 2
Return the drained potatoes to the pot. Add butter, milk, grated cheddar cheese, ground nutmeg, salt, and black pepper. Mash until smooth and creamy. Set aside.
⏱️ 5 min - 3
Prepare the Beef and Vegetable Filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, mushrooms, and carrots. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 4
Add minced garlic to the skillet and cook for 1 minute until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 5
Stir in the tomato puree, red wine, beef stock, Worcestershire sauce, gravy granules, dried thyme, and dried rosemary. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 5-7 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
⏱️ 7 min - 6
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin baking tray with cooking spray.
⏱️ 5 min•🌡️ 375 - 7
On a lightly floured surface, roll out the puff pastry sheet. Using a round cutter (approximately 3-4 inches in diameter), cut out 12 circles. Gently press each pastry circle into the cups of the prepared muffin tray, forming individual pie crusts.
⏱️ 5 min - 8
Spoon a generous amount of the beef and vegetable filling into each pastry cup, filling it about two-thirds full.
⏱️ 3 min - 9
Top each mini pie with a dollop of the cheesy mashed potato, spreading it gently to cover the filling.
⏱️ 2 min - 10
Bake for 25-30 minutes, or until the mashed potato topping is golden brown and slightly crispy, and the pastry is cooked through and golden.
⏱️ 30 min•🌡️ 375 - 11
Carefully remove the mini cottage pies from the muffin tray and serve warm.
⏱️ 1 min