Shopping List
- 1x Gordon Rhodes Slow Comfortable Stew Gourmet Sauce Mix
- 450g Beef, diced
- 225g Carrots, diced
- 405g Potatoes, chopped
- 1 Large Onion, chopped
- 2 Tbsp Tomato Puree
- 565ml (1 pint) Water
- 320g Shortcrust Pastry OR 18 Mini Tartlets
- 1 Large Potato
- 1 Tbsp Butter
- Dash of Milk
Method
- Place the Beef, Carrot, Swede, Onion, Potatoes and Tomato Puree into your slow cooker pot.
- Blend the Slow Comfortable Stew Sauce Mix with water (565ml) and add to the slow cooker pot, stir thoroughly.
- 30 minutes before the end of cooking time, preheat your oven to 180C/160C (fan).
- Peel, quarter and boil the potatoes for 15-20 minutes until soft.
- As the potatoes cook, add the shortcrust pastry to mini tartlet cases OR use a cookie cutter and place pastry in a well-greased muffin tray. (skip to step 10 if using premade mini tartlet cases)
- Prick the middle of the pastry with a fork to dock the pastry.
- Add a sheet of baking paper on top of the tart shells and fill with baking beans, beans or rice.
- Bake for 15 minutes, remove baking weights and bake for an additional 15 minutes.
- Drain the potatoes and add to the pan with milk, butter, salt and pepper.
- Mash with a potato masher or fork.
- Allow to cool slightly and add to a piping bag with a nozzle of your choosing.
- Add some stew into the tartlet cases and top by piping the creamy mash onto them.
- Put back into the oven for 10 minutes to brown the potatoes.
