Let’s Make It!
Watch Us Make It!
- Preheat the oven to 375 degrees.
- Cut the potatoes into ½-inch dice-sized cubes.
- Place in a medium saucepan and cover with cold water and a pinch of salt.
- Set over high heat, cover and bring to a boil.
- Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10-15 minutes.
- Drain the potatoes in a colander and place them in a mixing bowl.
- Add the cream and butter to the potatoes.
- Mash the potatoes, cream and butter for 1-2 minutes until mostly smooth.
- Add in the salt and pepper and continue to mash until smooth creamy texture.
- Stir in the cheese until well combined.
- While the potatoes are cooking…
- Unroll the Pie Crusts (top and bottom) on a lightly floured cutting board.
- Using 4½ inch cutting rounds, cut 6 rounds from each crust.
- Into an ungreased non-stick regular sized muffin tin with 12 cups, gently press rounds, floured-side-down, in bottoms and sides of each cavity.
- Bake 9-11 minutes or until just turning lightly browned, remove from oven.
- While the crust is in the oven and potatoes are still cooking prepare the filling.
- Place the canola oil into a 12-inch sauté pan and set over medium-high heat.
- Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3-4 minutes.
- Add the garlic, salt, and pepper, stir to combine.
- Add the tomato paste, red wine, beef broth, Worcestershire sauce, flour, rosemary, and thyme, stir again to combine.
- Bring to a boil, reduce the heat to simmer and let reduce until the sauce has thickened slightly.
- Next, add the John Soules Foods Beef Steak and stout beer, simmer slowly until the meat is thawed.
- Spoon the meat mixture Into your muffin tin pie crusts and distribute evenly.
- About ¼ cup in each.
- Top with a nice mounded Tablespoon of mashed potatoes and put back into the oven for about 20 more minutes until the tops of the mashed potatoes turn golden brown.
- Remove to a cooling rack, then plate and sprinkle some chives on top, and serve with a Pint o’ Guinness!
- Great for St. Patrick’s Day!