Ingredients with Measurements:
- 500g minced beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 2 tablespoons olive oil
- 1 sheet puff pastry
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the minced beef and cook until browned, breaking it up with a wooden spoon as it cooks.
4. Add the carrots, potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Stir to combine.
5. Pour in the beef broth and bring to a simmer. Reduce the heat to low and let the mixture cook for 15-20 minutes, until the vegetables are tender and the sauce has thickened.
6. Roll out the puff pastry on a floured surface to fit the pie dish.
7. Pour the beef mixture into the pie dish and top with the puff pastry, crimping the edges to seal.
8. Cut a few slits in the top of the pastry to allow steam to escape.
9. Bake for 25-30 minutes, until the pastry is golden brown and puffed up.
10. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 200°C (400°F).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Sodium: 700mg
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of minced beef.
- Sweet potatoes or parsnips can be used instead of regular potatoes.
- Chicken or vegetable broth can be used instead of beef broth.
Variations:
- Add frozen peas or corn to the beef mixture for extra vegetables.
- Top the pie with mashed potatoes instead of puff pastry for a classic shepherd's pie.
- Add grated cheese to the top of the pie before baking for a cheesy twist.
Tips and tricks:
- Make sure to crimp the edges of the pastry well to prevent any leaks.
- Let the pie cool slightly before serving to allow the filling to set.
- Leftovers can be stored in the fridge for up to 3 days.
Storage instructions:
Leftovers can be stored in the fridge for up to 3 days.
Reheating instructions:
Reheat in the oven at 180°C (350°F) for 10-15 minutes, until heated through.
Presentation ideas:
Serve the pie on a large platter with a side salad or steamed vegetables.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the pie before serving.
Pairings:
Serve with a side of buttered peas or green beans.
Suggested side dishes:
- Roasted root vegetables
- Creamed spinach
- Garlic bread
Troubleshooting advice:
- If the filling is too runny, let it simmer for a few more minutes to thicken up.
- If the pastry is browning too quickly, cover it with foil halfway through baking.
Food safety advice:
- Make sure to cook the beef mixture until it reaches an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
Mince and tatties pie is a traditional Scottish dish, made with minced beef and potatoes. It is often served as a comforting winter meal.
Flavor profiles:
This dish is savory and hearty, with a rich beef and vegetable filling and buttery puff pastry crust.
Serving suggestions:
Serve with a side of buttered peas or green beans.
Related Categories
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Region: Scottish
Taste: Savory, Meaty, Rich, Comforting, Hearty