Potato~top Mince Pie

Some might call this a cottage pie.

I don’t.

  • 500g beef mince
  • 2 onions, chopped finely
  • 2 carrots, one grated, one sliced or diced
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 tsp oyster sauce
  • 1 tsp mushroom soy sauce
  • 1 packet of mushroom Cup-a-Soup
  • 1/2 cup water
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn kernels
  • 2 bay leaves
  • 1/2 tsp each of sage, rosemary and thyme
  • ground pepper to taste
  • 1 tsp crushed garlic
  • olive oil forcooking
  • olive oil spray
  • a sprinkle of paprika
  • 3 cups mashed potato made with a nob of butter and 2 Tbsp sour cream.
  • 1 tomato, sliced.
  1. Fry the onion in the oil until translucent
  2. add the mince and brown
  3. turn down the heat
  4. add the carrots, sauces, tomato paste, and herbs,
  5. stir in the soup powder and add the water.
  6. stir and bring to a simmer
  7. Simmer on low for 20 minutes
  8. preheat oven to 170C
  9. stir in the frozen vegetables and transfer the mixture to a baking dish
  10. lay slices of tomato on top then carefully cover with the mashed potato
  11. rough up the surface of the potato with a fork so there will be crumbly bits that can go crisp in the oven
  12. spray the potato lightly with olive oil spray and sprinkle with paprika,
  13. place in the oven at 160 – 170 C and bake for 30-40 minutes until the top is brown and crisp.

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About Alan

Alone in a sea of spinifex.
This entry was posted in Beef, Corn, Cottage, fusion, Mince, pies, potato, Sweet & Sour, Traditional, vegetables and tagged , , , , , . Bookmark the permalink.

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