Mini Hotpot Beef Pies

Current rating:
3 / 5
Your rating:
Gas mark 4, 180°C, 350°F
Between 4 and 6 people
Cooking Time:
120 minutes
  • 450g (1lb) Lean stewing beef, cut into small cubes
  • 15mlsp (1tbsp) Olive oil
  • 1 Onion, peeled and sliced
  • 3 Large sprigs fresh thyme
  • 2 Bay leaves
  • Ground black pepper
  • 300ml (1/2pt) Beef stock
  • 3 Carrots, sliced
  • 2 Parsnips, sliced
  • 3 Medium potatoes, thinly sliced
  • 25g (1oz) Butter, cut into cubes
  • 500g Packet ready made shortcrust pastry
Pre-heat the oven.

Heat the oil in a large pan. Add the onion, thyme and bay leaf. Then add the beef cubes and brown all over. Season and pour in the stock.

Place the vegetable slices in a bowl and mix together. Take four small ovenproof hotpot dishes (450ml, 3/4pt) and place a layer of the vegetables on the bottom of each dish. Spoon the meat mixture in to the dishes and cover with another layer of vegetable slices, finishing with a layer of potato. Add a knob of butter and season. Cover the pots with foil and place in the oven for 1½ hours.

Divide the pastry into four and roll out to rounds slightly larger than the top of each pot. Sprinkle some extra thyme leaves over the pastry and press into the surface using the rolling pin. Place a pastry lid on top of each dish, allowing the 'overhang' to just fall over the dish. Brush the pastry with milk to glaze.

Return the pots to the oven for 20 - 30 minutes, until the crust is golden brown.
Serving Suggestions:
Serve with seasonal steamed greens and extra gravy if you wish.