Beef Stroganoff and Potato Pies

Ingredients (serves 4)

• 2 sheets ready rolled shortcrust pastry
• 500g gravy beef, diced
• 1 tbs oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 250g mushrooms, halved
• 1 cup (250ml) beef stock
• 1/4 cup (70g) tomato paste
• 1/4 cup (65g) sour cream
• 1/2 cup chopped fresh continental parsley
• 475g tub mashed desiree potato

Method

1. Preheat oven to 220°C. Line 4 x 9 1/2 cm (base) pie dishes using 2 sheets ready rolled shortcrust pastry, overlapping and cut to fit. Line the base with non-stick baking paper and fill with rice. Bake 10 minutes. Remove paper and rice. Bake 10-15 minutes or until golden. Brown 500g gravy beef, diced in 1 tbs oil in a large saucepan. Remove.
2. Saute 1 onion, chopped, 2 garlic cloves, crushed and 250g mushrooms, halved. Return beef. Add 1 cup (250ml) beef stock. Simmer, covered, for 1 hour.
3. Add 1/4 cup (70g) tomato paste and simmer for 30 minutes. Stir in 1/4 cup (65g) sour cream and 1/2 cup chopped fresh continental parsley. Spoon into cases. Top with 475g tub mashed desiree potato. Bake 15-20 minutes.