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Yields 30 appetizers

Toasted Garlic Horseradish Dip can be bought online at Robert Rothschild Farm online store


  • 1 lb. Ground beef
  • 2 Tbsp. Butter
  • 1/2 cup Onion, minced
  • 1/4 cup Carrots, minced
  • 2 Tbsp. Flour
  • 1 cup Chicken stock
  • 1 tsp. Tomato paste
  • 1/2 tsp. Thyme
  • Salt and pepper to taste
  • 1 1/2 lbs. Potatoes, peeled, cut into pieces
  • 2 Tbsp. Butter
  • 1/2 cup Milk
  • 2 Tbsp. Sour cream
  • 4 Tbsp. Robert Rothschild Farm Toasted Garlic Horseradish Dip
  • Phyllo sheets
  • 1/2 cup Peas, frozen blanched


  • Brown ground beef in a frying pan. Drain excess fat and place in a bowl. Melt butter in a frying pan and sauté onions and carrots. Whisk in flour to form roux and cook for 2 minutes. Whisk chicken stock slowly into flour roux. Whisk the tomato paste, thyme, salt and pepper into gravy. Add browned ground meat and cook for 4-5 minutes.
  • At same time, boil potatoes in a large pot of boiling water. Mash boiled potatoes in a large bowl with butter, milk, sour cream and Toasted Garlic Horseradish Dip.
  • Spoon some meat filling into shells to fill half full. Pipe or spoon the mashed potatoes on top of meat filling. Place a few blanched peas on top of potatoes to garnish.
  • Place the miniature pies in 275 degrees F oven for 10-12 minutes and serve immediately.

Categories: Appetizer 
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