caramelised onion, horseradish, beef and potato pies


makes 4

1kg baby potatoes, chopped
Sea salt flakes
2 tbsp extra virgin olive oil
1kg beef mince
140g caramelised onion
2 tbsp shop-bought horseradish
140g tomato puree
Cracked black pepper
375ml chicken stock
1 tbsp finely chopped flat-leaf parsley leaves
2 tbsp finely chopped rosemary leaves

1 Preheat the oven to 240C/Gas 9. Place the potatoes in a medium saucepan of salted water, place over a high heat and bring to the boil. Cover and cook for 8 minutes or until tender. Drain and set aside.

2 While the potato is cooking, heat the oil in a large, nonstick frying pan over a high heat. Add the mince and cook, breaking up any lumps with a wooden spoon, for 4 minutes or until cooked through. Add the onion, horseradish, tomato puree, salt and pepper and cook for 4 minutes or until slightly reduced. Add the stock and cook for a further 2 minutes.

3 Divide the mince mixture between 4 x 375ml ovenproof pie dishes. Using a fork, lightly crush the potato and spoon over the pies. Place on an oven tray and cook for 12 minutes or until the potato is golden. Serve sprinkled with the parsley and rosemary.