Key ingredients in our classic potato pie:
- Vegies: you certainly get your fill of vegetables with this shepherd’s
pie recipe, with frozen peas, carrot and celery (and an onion) dappled throughout. You can, of course, substitute for any vegies taking up space in your crisper, but we find these work best. - Lamb mince: a flavourful ground lamb mince meat mixture makes this pie one you’ll want to make a double batch of. It’s rich, savoury and includes some clever flavour-boosting additions (see the next key ingredients) plus stock.
- Worcestershire sauce: we love the addition of Worcestershire sauce as it brings a deep umami flavour and a sweet, tangy and spicy punch all at once.
- Bay leaf: the unassuming bay leaf is a small but mighty ingredient that further bolsters the flavour of the meat mixture.
- Tomato paste: when it comes to tomato paste, a little goes a long way to bring a sweet, umami-rich flavour and round-out the mince mixture.
- Potato: the star of the show, the buttery, golden-brown potato topping on this potato pie sees desiree potatoes combined with butter and milk for a creamy, crispy-topped finish. You can use any milk you like, but we use full cream. And, we find desiree potatoes are the best-in-show when it comes to creamy mash.
Ingredients (15)
- 1 tbsp olive oil
- 1 brown onion, halved, finely chopped
- 1 carrot, peeled, finely chopped
- 2 celery sticks, trimmed, finely chopped
- 1 tbsp Coles Tomato Paste
- 500g Lamb mince
- Salt & freshly ground black pepper
- 2 tbsp plain flour
- 500ml (2 cups) Massel beef style stock
- 1 tbsp worcestershire sauce
- 1 bay leaf
- 4 (about 200g each) desiree potatoes, peeled, chopped
- 40g butter
- 125ml (1/2 cup) milk
- Melted butter, to brush
Step 1
Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Add 1 brown onion, halved, finely chopped, 1 carrot, peeled, finely chopped and 2 celery sticks, trimmed, finely chopped and cook, stirring, for 5 minutes or until soft. Add 500g lamb mince and cook, stirring to break up any lumps, for 5 minutes or until beef changes colour.
Step 2
Add the 2 tbsp plain flour and cook, stirring, for 2 minutes or until combined. Add 500ml (2 cups) Massel beef style stock, 1 bay leaf, 1 tbsp worcestershire sauce and 1 tbsp Coles Tomato Paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with Salt & freshly ground black pepper.
Step 3
Meanwhile: cook 4 (about 200g each) desiree potatoes, peeled, chopped in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the 40g butter. Use a potato masher or fork to mash until smooth. Add 125ml (1/2 cup) milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
Step 4
Preheat oven to 200C. Spoon beef mixture into a 2L (8-cup) capacity ovenproof baking dish, or use four individual ovenproof serving dishes. Top with mashed potato and use a fork to spread over lamb mixture. Brush with Melted butter, to brush. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately