Dinner ideas

Beef and rosemary pies with scone topping

These delicious, hearty pot pies are quick to prepare and then all you have to do is sit back and relax while they bake away. They're the perfect pick for an easy midweek dinner the kids will love.
beef and rosemary pies with scone topping


Beef and rosemary pies
Scone topping


1.Preheat oven to 200°C (180°C fan-forced). Oil four 1¼-cup (310ml) ovenproof dishes.
2.Heat the oil in a large frying pan over medium-high heat; cook sausages until browned and cooked through. Remove from pan; slice thinly.
3.Cook onion in same pan, stirring, for 3 minutes or until softened. Add flour; cook, stirring, for 2 minutes or until mixture bubbles and thickens. Stir in stock, honey and chopped rosemary; cook, stirring, until mixture boils and thickens. Stir in peas; simmer for 3 minutes. Return sausage to pan. Season.
4.To make scone topping; place the flour in a medium bowl; rub in the butter. Stir in parmesan. Stir in enough milk to make a soft sticky dough. Divide dough into four; shape into rounds to fit dishes.
5.Spoon hot filling into dishes. Top with scone topping. Brush with milk; press a rosemary sprig into top of each pie. Bake for about 25 minutes or until golden. Serve with tomato sauce, if desired.

Not suitable to freeze or microwave.


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