These cute little pies are lovely for supper with a simple green salad on the side. The chorizo makes for added interest and flavour. Children love these pies.
Individual Potato-Topped Steak and Chorizo Pies – Printer Friendly Download
- 50 g butter
- freshly ground black pepper
- fine sea salt
- 500 g onions, minced
- 500 g minced beef
- 200 g cooking chorizo, finely chopped
- 50 g flour
- 200 ml beef stock
- 2 tablespoons Worcestershire sauce
- 3 large potatoes, peeled and thinly sliced
- 50 g butter, melted
Melt the butter in a large frying pan and season with lots of pepper and some salt. Add the onions and cook until soft but not brown. Add the mince and chorizo and cook for another five minutes. Sprinkle with the flour and cook for a couple of minutes more, then add the stock and Worcestershire sauce, bring to the boil, and simmer for 10 minutes until cooked through.
Preheat the oven to 240˚ C/fan 220˚ C/gas mark 9.
Grease 6 individual pie dishes. Spoon the filling into the dishes and top with the sliced potatoes. Brush the potato with lots of melted butter, then put the pies into the oven and bake for about 35 minutes until nicely browned.
Tags: Avoca Irish Butcher, Avoca Kilmacanogue, Avoca Monkstown, Avoca Rathcoole, chorizo, Clonmel, Individual Potato-Topped Steak and Chorizo Pies, Irish Beef, James Whelan Butchers, Pat Whelan, steak, The Irish Beef Book