Australian-Style Beef & Gravy Pie with Mash and Peas
A single portion of Australian cooking, ready in 34 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Cut the puff pastry into a small lid shape and bake on a lined tray for 12–15 minutes until golden and puffed; set aside.
- 2
Meanwhile, boil the potatoes for the mash for 15–18 minutes until tender.
- 3
Heat a little oil in a saucepan, sear the beef over high heat for 1–2 minutes, then tip onto a plate. Add the onion and cook for 3 minutes until softened.
- 4
Stir in the flour, tomato puree and Worcestershire sauce, then pour in the stock. Simmer for 8–10 minutes until thickened, then return the beef for 1–2 minutes.
- 5
Cook the peas in boiling water for 2–3 minutes, then drain. Mash the potatoes with the butter and milk and season.
- 6
Spoon the beef and gravy over the mash, top with the pastry lid, and serve with the peas.
