Potato Topped Beef & Mushroom Pie
Prep: 15 mins
Cook: 30 mins
Serves: 4
5
5
A classic recipe with a fluffy, cheesy potato crust.
5

Ingredients

  • olive or canola oil spray
  • 2 onions, peeled and diced
  • 2 carrots, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 1 kg potatoes , peeled and chopped into 2cm cubes
  • 400 g lean beef mince
  • 1 tbs plain flour
  • 400 g mushroom, sliced
  • 2 tbs fresh thyme leaves or 1 teaspoon mixed dried herbs
  • pepper
  • 250 mL salt-reduced beef or chicken stock
  • 100 mL reduced-fat milk
  • 1 cup reduced-fat cheddar cheese, grated

Method

  1. Spray a large non-stick saucepan with oil and place on medium to high heat.
  2. Cook onion and carrot for 3 minutes, stirring occasionally; add garlic and stir 1 minute.
  3. Place potatoes covered with water in a large saucepan over high heat, bring to the boil and simmer for 10 minutes until soft.
  4. Add mince to onion mixture and brown for 5 minutes, stirring to break up lumps.
  5. Sprinkle over flour, season with pepper and stir well; mix in mushrooms, thyme and add stock.
  6. Reduce heat to medium; simmer covered for 15 minutes, or longer if time permits, stirring occasionally until thickened slightly.
  7. Drain cooked potatoes and mash with milk until smooth.
  8. Divide meat mixture between 4 small 1½ -cup capacity overproof bowls. Spread mash evenly over mince to the edge of each dish. Sprinkle with cheese and place under a preheated grill for 5 minutes or until browned lightly.

Hint
Alternatively, bake in a 2 litre capacity overproof dish. Pour meat mixture into dish and spread mash evenly over mince to the edge of dish. Sprinkle with cheese and bake in an oven preheated to 190 °C (170°C fan forced) for 30-40 minutes.

Please note: There is a misprint in the Winter 2013 booklet. If you are grilling the pies in 4 small ovenproof bowls or ramekins, you do not need to preheat the oven. Enjoy!


Variation: To vary flavour, add 2 teaspoons of curry powder or a 400g can no-added salt diced tomatoes and 2 tablespoons no-added-salt tomato paste.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

More tips

Nutrition Information

per serving per 100g
Energy 2783 kJ 431 kJ
Protein 51 g 8 g
Fat, total 30 g 5 g
— saturated 9 g 1 g
Carbohydrate 41 g 6 g
— sugars 12 g 2 g
Sodium 607 mg 94 mg
Fibre 11 g 2 g

Member comments & rating

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Comments (5)

  • Avatar

    I love this recipe! Lovely taste. Took some time and effort in the kitchen but it was worth it. I added in canned tomatoes, lentils, semi-dried tomatoes and celery for extra bulk to make the recipe go further. The sweet potato with crispy cheese on the top was delicious. I’ll be making this recipe again.
    Catherine Munster
    Posted on: 04 Sep 19

  • Avatar

    Loved this!! Thumbs up
    Jeanette Klowss
    Posted on: 29 Jun 18

  • Avatar

    Delicious
    June Heinz
    Posted on: 20 Jan 18

  • Avatar

    This is a great recipe that I'll be adding to my regulars. Plenty of vegies disguised in a tasty mince/potato dish. Will try with curry next time too. Hubby loved it.
    sue spiker
    Posted on: 24 Oct 14

  • Avatar

    This is a superb recipe. Kids and adults loved it!
    Mias Mum
    Posted on: 19 Feb 14

Rating (2 ratings)

5




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