Potato-top mince pies
- Heat a frying pan, add olive oil and finely diced onion and cook over a medium heat for 5 to 8 minutes until onion is softened. Add beef mince and cook for 5 to 10 minutes until browned, breaking up mince with a wooden spoon.
- Add crushed tomatoes and cook for 5 minutes more. Season with salt and pepper to taste.
- At the same time, cook mashing potatoes, such as Agria, peeled and coarsely chopped in boiling, salted water until very tender. Drain well and shake over heat for 1 minute to dry potatoes, then mash until smooth. Beat in butter and milk with a wooden spoon.
- Heat oven to 190 degC. Spoon mince mixture into four individual 1½-cup capacity ovenproof dishes or ramekins. Spoon potato on top to cover mince. Bake for 20 minutes or until potato top is golden brown.
Tip: These pies can be prepared ahead of time and stored in the fridge. They will take longer to cook when cold from the fridge - allow 30 to 40 minutes.