Ingredients:
- 225g (8 oz) all-purpose flour, plus extra for dusting
- 115g (1/2 cup) unsalted butter, chilled and cubed
- Pinch of salt
- 4-6 tablespoons ice water
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil
- 500g (1.1 lb) minced wallaby (or lamb/beef as a substitute)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 tablespoons all-purpose flour
- 300ml (1 1/4 cups) beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 700g (1.5 lb) sweet potatoes, peeled and cubed
- 50g (1/4 cup) unsalted butter
- 120ml (1/2 cup) milk or cream
- Pinch of ground nutmeg
- Salt and freshly ground white pepper to taste
Instructions:
- Make the Pastry: Combine flour and salt. Cut in the butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Form into a disc, wrap, and chill.
- Prepare the Filling: Heat olive oil in a large skillet. Brown the minced wallaby (or substitute). Remove meat from pan.
- Sauté Vegetables: Add onion, garlic, carrots, and celery to the skillet and sauté until softened.
- Create the Gravy: Stir in flour and cook for 1 minute. Gradually whisk in beef stock, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer.
- Combine Filling Ingredients: Return the meat to the skillet. Season with salt and pepper. Simmer until thickened. Remove bay leaf.
- Prepare the Sweet Potato Topping: Boil sweet potatoes until tender. Drain and mash with butter, milk/cream, nutmeg, salt, and pepper.
- Assemble the Pies: Roll out the pastry and cut out circles slightly larger than the pie dishes. Line the dishes with the pastry.
- Fill and Top: Fill each pie with the meat mixture. Top with the mashed sweet potato.
- Bake: Brush the pastry with egg wash. Bake in a preheated oven until golden brown and filling is bubbling.
- Cool Slightly: Let the pies cool slightly before serving.