Potato-Topped Mini Beef Pies
Recipe: #29578
May 29, 2018
Categories: Ground Beef, Spinach, Oven Bake, No Eggs, Beef Dinner, Ground Beef Dinner, more
"From our weekday newspaper The West Australian. Times are estimated. Since posting this I have made it but could not buy frozen scallops potatoes so used fresh thinly sliced potatoes to top 2 layers on the pies and baked for 40 minutes till cheese was golden and potatoes tender."
Ingredients
Nutritional
- Serving Size: 1 (405.8 g)
- Calories 553.2
- Total Fat - 27.1 g
- Saturated Fat - 10.6 g
- Cholesterol - 128.8 mg
- Sodium - 726 mg
- Total Carbohydrate - 31.3 g
- Dietary Fiber - 5.5 g
- Sugars - 6.8 g
- Protein - 44.4 g
- Calcium - 318.9 mg
- Iron - 5.7 mg
- Vitamin C - 19.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Grease four oven-proof dishes (1 3/4 cup capacity) and placed on a large oven tray.
Step 2
Heat 1 tablespoon oil in a large, non-stick frying pan over a high heat and add beef and cook, stirring to break up the mince, for about 5 minutes or until browned and then stir in sauce and a 1/4 cup water and bring to the boil.
Step 3
Add spinach and stir until wilted and then season with salt and pepper and then remove from the heat and divide beef mixture evenly among prepared dishes.
Step 4
Arrange potatoes, slightly overlapping, over beef mixture and sprinkle evenly with cheese and cook in a hot oven (200C) for about 30 - 35 minutes or until potatoes are tender and cheese is golden and serve.
Tips
No special items needed.