Potato top pies are total comfort food, and this recipe is nothing less than rich and indulgent. The perfect family meal.
Serves 4-6 Prep Time 15 Minutes Cook Time 45 Minutes
- 1 heaped tbsp Hansell’s Chef Collection Beef Marrow Roasting Blend
- 1 onion, finely chopped
- 2 cloves garlic, peeled and minced
- 500g beef mince
- 2-3 baby carrots, grated (we love Wilcox Beta Bites)
- 1 cup sliced mushrooms
- ½ cup pinot noir (we love Ara Wines)
- 1 Tbsp tomato paste (we love Gregg’s)
- 1 Tbsp worcestershire sauce
- 1 cup beef stock
- 1 Tbsp cornflour, mixed with 1 tbsp water
- 1-2 sheets savoury shortcrust pastry (we love Edmonds)
- 450g mashed potato (we love mash made with Wilcox Vivaldi Gold, and used 6)
- ½ cup grated cheese (we love Meadow Fresh)
- In a deep pan or casserole dish, bring a generous tablespoon of beef marrow blend to a medium heat. Add the onion and garlic, and cook for 3-5 minutes or until the onions have softened.
- Add the beef mince to the pan, and fry for a few minutes to reach a browned colour on the meat. Next, stir through the carrot and mushrooms and cook for a further 1-2 minutes. Pour in the wine, stir, and reduce to half of its original amount.
- Stir in the tomato paste, worcestershire and beef stock then season to taste. Leave to simmer for 15-20 minutes to reduce, then stir through the cornflour mixture to thicken. Set filling aside to cool.
- Grease a pie dish with oil. Lay the pastry sheets into the pie dish to create a shell then place in the freezer for 15 minutes to firm up.
- Spoon the cooled beef filling into the pie shell, then carefully spread the mashed potato over the top. Sprinkle with cheese and season with black pepper, then place in the oven for a further 20-25 minutes or until the cheese has melted, the pie is heated through and the pastry is cooked.
- Serve immediately.