Meat Pie
Australia

Autralian Meat Pie:
2 Tblsp Canola Oil
1 oz. Bacon, small dice
1 medium Spanish, Onion, med dice
1 tsp Garlic, minced
1 lb. Beef Tenderloin, (cut into 1 inch strips)
¼ tsp. Nutmeg
¼ tsp. Celery Salt
1 Tblsp All pupose flour
1 ½ tsp Thyme, fresh chopped
4 fl. Oz. Australian Beer
2 oz. Beef Stock or low sodium bouillon
2 tsp. Worcestershire Sauce
Kosher Salt
Black Pepper, fresh ground
4 ea. Mini Savoy Pie Shells, 4" diameter, fluted 1" deep
12 oz. Roasted Garlic Mashed potatoes
2 fl. Oz Tomato sauce (ketchup)

Roasted Garlic & Herb Mashed Potatoes:
12 oz. Idaho potatoes, peeled, large dice
2 oz. Butter, unsalted
½ cup Whole Milk
1 Tblsp Roasted Garlic puree
Kosher Salt
Black pepper, fresh ground
½ Tblsp Italian Flat Parsley, Rough Chop
½ Tblsp Chives, Thinly sliced.

 

Method of Preparation for Mashed Potatoes:

In soup pot place potatoes and enough water to cover, on a medium heat. In a small sauce pan heat milk & butter until hot. Potatoes are done when they fall of fork, about 20-25 min. Drain potatoes of al water and using a potato ricer, rice potatoes into a warm bowl, add garlic puree, milk and butter, mix completely. Add parsley and chives season with salt and pepper to taste. Reserve hot for pies.

Method of Preparation for Meat Pies:

Toss beef with flour and season with salt and pepper. In heavy bottom non-reactive frying pan render bacon until half cooked, add onions and garlic and saute until onions are translucent. Add oil and when hot, brown the beef on all sides, while cooking sprinkle with nutmeg, celery salt and thyme. Turn heat to low and deglaze pan with beer, next add beef stock, simmer 1 minute mixture will thicken. Add Worcestershire and season as necessary with salt and pepper. Reserve hot for pies. Put 3 ounces of potatoes into each pie shell, divide meat mixture among the four potato filled pie shells. Drizzle with tomato sauce (ketchup)

 

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