Curried Beef And Potato Pies

• 2 None refrigerated pie crusts
• 1 tbsp vegetable or olive oil
• 1 lb ground beef
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 tbsp curry powder
• 2 cups beef stock
• 3 large potatoes, peeled and chopped
• 3 tbsp butter
• 1/3 cup milk
• None None Steamed vegetables, to serve

1. Preheat the oven to 400u0b0F. Grease four 1-inch deep x 3-inch (bottom diameter) x 4 3/4-inch (top diameter) pie plates.
2. Roll pastry lightly on floured surface. Cut pastry into four 6-inch rounds. Line prepared pie plates with pastry. Trim excess pastry. Place pie plates on a baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 14 mins; remove paper and beans. Bake for 5 mins or until lightly browned. Set aside.
3. Heat oil in a deep skillet on high heat. Add ground beef; cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Reduce heat to medium. Add onion, carrot and curry powder; cook and stir for 5 mins or until vegetables start to soften. Add stock; bring to a boil. Reduce heat to medium-low; simmer for 25-30 mins or until sauce thickens.
4. Meanwhile, place potato in a large saucepan; cover with cold water. Bring to a boil. Boil for 10-15 mins or until tender. Drain; return to pan. Add butter and milk; mash until smooth. Season. Spoon into a piping bag fitted with a 1/2-inch star tip.
5. Preheat broiler to high. Spoon beef mixture into crusts. Pipe potato mixture over filling. Lightly spray with no stick cooking spray. Broil for 3-5 mins or until lightly browned. Serve with steamed vegetables.

vegetable, ground beef, onion, carrot, curry powder, beef stock, potatoes, butter, milk, steamed vegetables

Taken from recipes-plus.com/api/v2.0/recipes/35980 (may not work)