Potato Top Pie

Method

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1. Heat the oil in a large frying pan over medium-high heat. Add the mince and cook for 8 minutes, breaking it up, until browned. Add the onion and carrot and cook for 5 minutes. Add the garlic and tomato paste and cook for 1 minute.

   Mark done Start 8 min timer

2. Add the Worcestershire sauce, stock, salt and pepper and simmer for 10 minutes. Stir in the cornflour mixture and simmer for 2 minutes more, until the sauce is thick enough that a spoon leaves a trail. Take off the heat and let the filling cool for 20 minutes.

   Mark done Start 10 min timer

3. Heat the oven to 200°C / 400°F with a baking tray inside. Roll the pastry into a 30 cm round and line a 23 cm pie dish, about 4 cm deep, trimming the edge. Prick the base with a fork, line it with parchment paper and fill with baking beans.

   Mark done

4. Blind-bake the case on the hot tray for 15 minutes. Remove the paper and beans, brush the base and sides with a little of the beaten egg and bake for 5 minutes more.

   Mark done Start 15 min timer

5. Meanwhile, boil the potatoes in salted water for 15 minutes, until tender. Drain, leave them in the colander for 2 minutes to steam dry, then mash with the butter, milk and salt until smooth.

   Mark done Start 15 min timer

6. Spoon the filling into the pastry case and level it. Spoon the mash over the top, spreading it to the edges to seal it in, and rough up the surface with a fork. Scatter over the cheese.

   Mark done

7. Bake on the hot tray for 25 minutes, until the top is golden and the filling bubbles at the edges. Rest for 10 minutes before cutting.

   Mark done Start 25 min timer

Chef’s Tips

• Cook the filling down until it is thick and let it cool a little. Thin, hot filling bubbles up through the mash and soaks the pastry.
• Steam the potatoes dry in the colander after draining. Wet mash slumps on top of the filling and will not brown.
• Rough up the surface of the mash with a fork before adding the cheese. The ridges catch the heat and turn golden and crisp.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Peas or steamed green beans
• Tomato sauce
• A green salad

Storage & Reheating

Keep in the fridge up to 3 days and reheat slices in a 180°C oven for 15 minutes. Freeze slices for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.