Mini Meat and Potato Pies
Little shortcrust pies filled with beef, potato and carrot in a rich gravy. Bake a dozen and freeze them for packed lunches.
- Time1 hr 30
- LevelMedium
- Costabout £0.71 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 418kcal
- 53.3gcarbs
- 2.1gof which sugars
- 12.3gfat
- 3.7gsaturates
- 18.3gprotein
- 8.1gfibre
- 0.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan and brown the mince for 5 minutes, breaking it up. Add the onion and carrot and cook for 5 minutes.
10 min - 2
Stir in the potato and flour and cook for 1 minute. Dissolve the stock cube in the hot water and add it with the Worcestershire sauce, tomato purée and thyme.
- 3
Simmer for 15 minutes, stirring often, until the potato is tender and the mixture is thick, not runny. Season well and cool for 30 minutes, which keeps the pastry crisp.
15 min - 4
Heat the oven to 200°C (180°C fan). Cut 12 circles about 10 cm wide from two pastry sheets and press them into a greased 12 hole muffin tin. Cut 12 circles about 8 cm wide from the third sheet (re-roll the scraps) for the lids.
- 5
Spoon in the filling to just below the rim. Brush the edges of the lids with egg, set on top and press the edges to seal. Brush the tops with egg and snip a small steam hole in each.
- 6
Bake for 25 minutes until deep golden. Leave in the tin for 5 minutes, then lift out.
25 min - 7
Keep in the fridge for up to 3 days or freeze cooled pies for up to 3 months. Reheat chilled pies at 180°C (160°C fan) for 12 minutes, or from frozen for 25 minutes, until steaming hot all the way through.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
