Substitute pastry for a crunchy potato topping in these family-favourite beef and ale pies.

Prep Time : 0:15 | Cook Time : 0:35 | Total Time : 0:50 | Serving : 4 person.

Ingredients

• 1/2 x 800g pkt McCain Roast Potatoes (Rosemary and Garlic)

• 1 tablespoon olive oil

• 1 brown onion, finely chopped

• 1 large carrot, finely chopped

• 3 garlic cloves, finely chopped

• 1 tablespoon chopped thyme leaves, plus extra sprigs to serve

• 500g beef mince

• 330ml ale

• 2 tablespoons tomato paste

• 2 teaspoons cornflour

• 1 cup grated tasty cheese

Method

• Step 1

  Preheat oven to 220C or 200C fan-forced. Place 1 baking tray in oven.

• Step 2

  Place potatoes on hot tray. Bake for 30 minutes. Coarsely smash.

• Step 3

  Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, carrot, garlic and thyme, stirring, for 5 minutes or until softened. Increase heat to high. Add beef mince and cook, breaking up any lumps with a wooden spoon, for 3 minutes or until browned. Combine ale, tomato paste and cornflour in a jug. Add to beef mixture. Bring to the boil. Cook for 5 minutes or until sauce thickens. Season.

• Step 4

  Preheat grill.

• Step 5

  Divide beef mixture between four 1 1/2 cup ovenproof ramekins.Top with potato. Sprinkle over cheese. Place on a clean baking tray. Cook under grill for 3-4 minutes or until cheese is golden. Serve with extra thyme sprigs.