British Pie And Mash by Turnerspies

Ingredients

• 500g (1.1 lb) ground beef
• 1 large onion, finely diced
• 2 tbsp all-purpose flour
• 300ml (1.25 cup) beef stock
• 1 tsp worcestershire sauce
• 2 sheets ready-rolled puff pastry
• 800g (1.75 lbs) russet potatoes, peeled and quartered
• 50g (3.5 tbsp) unsalted butter
• 60ml (1/4 cup) whole milk
• 1 bunch fresh parsley, finely chopped (for liquor)
• 1 tbsp cornstarch

Instructions

1. Preheat oven to 200°C (400°F).
2. Sauté onion in a pan over medium heat until soft, about 5 minutes. Add beef and cook until browned, 6-8 minutes.
3. Stir in flour, then gradually add stock and Worcestershire sauce. Simmer for 10 minutes until thickened; season with salt and pepper.
4. Place meat mixture into individual ramekins or a pie dish, cover with puff pastry, and bake for 25-30 minutes until golden.
5. Boil potatoes in salted water for 15-20 minutes until tender. Drain and mash with butter and milk until smooth.
6. For the liquor, simmer 200ml of water with the parsley for 5 minutes, then stir in cornstarch slurry until thickened.
7. Serve the hot pie with a generous scoop of mash and a drizzle of parsley liquor until ready to serve.