Crispy potato and beef pies

Method

• 1
  Heat 2 teaspoons of oil in a saucepan over medium-high heat. Add one-quarter of the beef and cook, turning, for 4-5 minutes or until browned. Transfer to a plate. Repeat, in 3 more batches, with the remaining oil and beef, reheating the pan between batches.
• 2
  Add the capsicum and onion to the pan and cook, stirring, for 5 minutes or until onion is soft. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the beef, tomato, bay leaves and rosemary, and bring to the boil. Reduce heat to medium-low and cook, partially covered, for 1 hour.
• 3
  Stir in the tomato paste. Cook, uncovered, for 30 minutes or until the beef is tender. Stir in the parsley. Season with salt and pepper.
• 4
  Preheat oven to 180°C. Divide the beef mixture among six 500ml (2-cup) capacity ovenproof dishes. Layer the potato, slightly overlapping, on top of the beef mixture. Spray with olive oil spray and sprinkle with parmesan. Bake in oven for 45 minutes or until the potato is golden.
• 5
  Meanwhile, cook the peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Place the peas, butter and mint in the bowl of a food processor and process until coarsely chopped. Season with salt and pepper. Return to pan over low heat, and stir for 2-3 minutes or until heated through.
• 6
  Serve pies with the minted mushy peas.