Bacon Squeak Frittata

Mini hotpot beef pies

Ingredients

3 large sprigs fresh thyme

1 onion

3 carrots

2 parsnips

3 medium potatoes

25g (1oz) butter

450g (1lb) lean beefstewing steak

1x 15ml spoon (1tbsp) olive oil

2 bay leaves

1 beef stock cube

300ml(½pt) water

Black pepper

500g packet ready made shortcrust pastry

1 sprig fresh thyme

2x 15ml spoon (2tbspn) milk

Equipment

2x chopping boards, vegetable knife, vegetable peeler, knife, weighing scales, saucepan, measuring spoon, mixing spoon, kettle, measuring jug, 4 small ovenproof hotpot dishes, aluminum foil, baking tray, oven gloves, rolling pin, flour dredger, table knife and pastry brush.

Method

1. Pre-heat the oven to 180°C or Gas mark 4.

2. Prepare the ingredients:

chop the thyme roughly
peel and finely slice the onion
peel and slice the carrots thinly
peel and slice the parsnips thinly
slice the potatoes thinly
cut the butter into 4 cubes.

3. With a clean knife and chopping board, cut the stewing beef steaks into cubes.

4. Heat the oil in a large saucepan, then add the onion, thyme and bayleaves.

5. Add the cubes of beef and stir well to brown the meat.

6. Make up the stock.

7. Add the stock and a few twists of black pepper.

8. Spread out half of the carrot, parsnip and potato slices over the bases of 4 small ovenproof hotpot dishes.

9. Spoon the meat mixture into the dishes and cover with another layer of vegetable slices, finishing with a layer of the potato slices.

10. Place a knob of butter on the top of each hotpot.

11. Cover the pots with foil place on a baking tray and cook for approximately 1½ hours.

12. Divide the pastry into four pieces and roll out to round shapes slightly larger that the top of each pot.

13. Sprinkle additional thyme over the pastry and press into the surface.

14. Place a pastry lid on top of each dish, allowing the ‘overhang’ to just fall over the dish.

15. Brush the pastry with milk to glaze.

16. Return the pots to the oven for 20-30 minutes, until the crust is golden brown.

Top tips

• Serve with seasonal steamed greens and extra gravy.

• Try using puff pastry for a change of texture.

Did you know?

Shortcrust pastry has a crumbly texture and does not rise when cooked.

Nutrition information per 100g/serving: Energy 206/867kJ, protein 2.6/10.8g, carbohydrate 5.2/21.8g, carbohydrate of which sugars 3.0/12.4g, fat 2.2/9.2g, saturated fat 0.7/3.0g, dietary fibre 1.5/6.3g, salt 0.6/2.5g, iron 0.4/1.7mg

A more comprehensive nutritional analysis is available at meatandeducation.com