Mexi-mince cheesy mash pies
Budget friendly mince pies
Serves
12
Prep Time
10 mins
Cook Time
35 mins
Sink your teeth into these mini Mexi-Mince Cheesy Mash Pies. A perfectly-sized plate of comfort food made into a delicious balanced meal with a side of seasonal vegetables.
Start with making our Easy Mexi-Mince. It's a super versatile recipe that can be used to make any of the dishes from our Great Value Mexi-Mince series:
Sink your teeth into these mini Mexi-Mince Cheesy Mash Pies. A perfectly-sized plate of comfort food made into a delicious balanced meal with a side of seasonal vegetables. Start with making our Easy Mexi-Mince. It's a super versatile recipe that can be used to make any of the dishes from our Great Value Mexi-Mince series: Mexi-Mince Beef Buns with Crispy Croutons Mexi-Mince and Veggies One Pan Mexi-Mince Tortilla Cups.
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ShareIngredients
500g Quality Mark Lean Beef Mincei
1 onion
chopped1 celery stalk
finely chopped1 cup carrotsi
finely chopped or grated1 tsp ground cumin
2 tsp smoked paprika
1/2 tsp chilli powder
1 tsp beef stock
dissolved in 1 cup of water1 can chopped tomatoes
1/4 cup tomato sauce
1 can black beans
rinsed and drainedsalt and pepper
to taste
2 sheets frozen shortcrust pastry
defrosted800g mashed potatoes
peeled and chopped1/4 cup milk
1 1/2 cups grated cheese
salt and pepper
to taste
seasonal vegetables
Method
Heat a large non-stick frying pan and add the mince, crushing with a fork or masher till evenly crumbly. Cook for around 5-8 minutes, until mince is browned.
Stir in the onion, celery and whatever other vegetables you’re including and cook until becoming tender. Mix in the spices, cook briefly then add the stock, tomatoes, and tomato sauce.
Simmer for around 10 minutes until thickened and then stir in the black beans.
When heated through season with salt and pepper.
Preheat the oven to 190C.
Boil the potatoes in cold salted water until tender enough to mash.
While the potatoes are boiling grease a 12-cup muffin pan lightly with cooking spray.
Using a small bowl, empty can or cookie cutter, cut pastry circles approx. 11cm diameter to line the muffin pans, re-rolling the pastry trimmings as needed. Use a small glass or bottle to press the bases flat if needed.
Prick the bases with a fork and bake for 10 minutes.
Remove from the oven, press down gently if they’ve puffed up and fill with the prepared mince mixture, mounding it slightly on top.
Drain the potatoes and while still hot mash until smooth adding enough milk to make a soft, dropping consistency, mix in the cheese and season with salt and pepper.
Using a spoon or piping bag top the meat mixture with cheesy mash and return to the oven for 20 minutes until lightly golden and crispy.
Serve piping hot with seasonal vegetables.
Nutrition Information per Serving (280g)
This nutritional analysis is based on 12 serves and does not include seasonal vegetables.
