PIES

NO MATTER HOW GOOD THE PIE IS, THEY WILL ALWAYS GO FOR THE FLAKY GOLDEN PASTRY. EASY FIX: SINGLE-SERVE PIES AND PASTIES! EVERYONE WINS

STEAK & CHEESY POTATO PIES

MAKES 12

Mix and match from two different versions: a shepherd’s pie topped with potato, and a potato pie sealed with puff pastry. Begin this recipe at least 5 hours ahead.

2kg beef brisket (order from butchers), trimmed, cut into 4cm pieces
⅓ cup (50g) plain flour
1 tbs each freshly ground black and pink pepper
1 tsp ground nutmeg
6 bay leaves
⅓ cup (80ml) olive oil
1 onion, chopped
2 tbs tomato paste
1 cup (250ml) brandy
1L (4 cups) beef stock
1kg store-bought shortcrust pastry
375g frozen puff pastry, thawed (optional)
1 egg, beaten
Tomato sauce (ketchup), to serve

CHEESY MASH

1kg Dutch cream potatoes
½ cup (125ml) milk
50g unsalted butter
50g parmesan, finely grated

Place the beef in a bowl with the flour, peppers, nutmeg, bay leaves and 1 tbs salt flakes, and toss to coat.

Heat 1 tbs oil in a large frypan over high heat. In 3 batches, using 1 tbs oil per batch, cook beef, turning, for 5-6 minutes until golden. Transfer to a flameproof casserole with a lid.

Heat remaining 1 tbs oil in a frypan over medium heat. Add onion and cook, stirring occasionally, for 2-3 minutes until soft. Add tomato paste. Stir to coat, then cook for 2 minutes or until sticking. Add brandy and cook, scraping the base of the pan, for 2 minutes or until reduced. Transfer to casserole and add the stock. Place over medium heat and bring to a simmer. Cover, then reduce heat to low and cook, stirring occasionally, for 2-3 hours until beef is very tender and pulls apart easily.

Remove lid, then increase heat to high. Bring to a simmer and cook, stirring occasionally, for 40 minutes or until reduced by two-thirds. Cool completely.

Meanwhile, for mash, place potatoes in a large saucepan of cold salted water over medium heat. Bring to a simmer and cook for 15 minutes or until tender. Drain and set aside. Place milk and butter in a small saucepan over medium heat, swirling to melt butter. Pour over potato and mash using a potato masher. Fold through cheese and set aside to cool.

Meanwhile, roll out the pastry to 3mm thick. Cut out 12 large rounds and use to line 12 x 12.5cm pie pans, making sure pastry comes over the lip. Chill until required.

Preheat the oven to 200°C. Spoon ½ cup beef mixture into bases. If making shepherd’s pies, top with