EASY POTATO TOP PIE
This easy potato top pie is loaded with mince, veggies and cheese, and topped with moreish potato gems. Just the warming meal you need on a cold evening!
I’m addicted to these mini hash browns! They’re a much easier topping than mashed potato and guaranteed to go down well with kids. You could hide even more veggies in the pie filling if you wanted to – try finely diced carrots, capsicum or riced broccoli.
EASY POTATO TOP PIE
This easy potato top pie is loaded with mince, veggies and cheese, and topped with moreish potato gems. Just the warming meal you need on a cold evening!
Ingredients
POTATO TOP PIE
- 300 g frozen spinach (10.6oz)
- 1 brown onion
- 2 cloves garlic
- 1/2 Tbsp olive oil
- 600 g prime beef mince (1lb 5oz)
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 beef stock cubes
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 400 g canned diced or crushed tomatoes (14oz)
- 2 tsp brown sugar
- 125 g lite cream cheese (4.4oz)
- 1 cup grated cheddar cheese (100g)
- 500 g potato gems, mini hash browns or tater tots (1lb 2oz)
TO SERVE
- 250 g green beans (8.8oz)
- 2 carrots
Instructions
MAKE PIE
Place spinach in a microwave-safe dish and cook for 3 minutes, until defrosted. Squeeze out excess water. Finely dice onion and crush garlic. Preheat oven to 190ºC (375ºF) fan bake.
Heat oil in a large pot over medium-high heat. Add onion and garlic and cook until soft (about 3 minutes). Stir in spinach and cook to remove excess water (2-3 minutes). Add mince, breaking up with a wooden spoon until browned all over.
Stir in tomato paste, Worcestershire sauce, crumbled stock cubes, oregano and smoked paprika. Cook for 2 minutes. Add canned tomatoes and sugar. Simmer for 5-10 minutes, until sauce has thickened. Stir in cream cheese until well combined. Season to taste with salt and pepper.
Place pie filling in a round oven-safe dish (25cm/10in diameter). Sprinkle over half of the cheese. Arrange potato gems on top, then sprinkle with remaining cheese. Bake for 30 minutes, until golden brown and potato is fully cooked.
PREPARE SERVING INGREDIENTS
While pie cooks, trim the ends off the beans and cut carrots into sticks. Just before pie is ready, place carrots in a microwave-safe dish and cook for 2 minutes. Add beans and microwave for a further 2 minutes.
SERVE
Spoon portions of pie onto warmed serving plates and serve with beans and carrots on the side.
Recipe Notes
WINE MATCH: Choose a Merlot.
GLUTEN-FREE OPTION: Make sure Worcestershire sauce, stock cubes and potato gems are gluten-free. Alternatives to the potato gems are broken up hash browns or kumara rostis.
INGREDIENT SWAPS / NOTES: Venison mince would be a great alternative to beef mince. If you have extra pizza paste from the pizzas in this week’s menu, you can use this instead of tomato paste. I used basil and oregano flavoured canned tomatoes. You can omit the cream cheese if you prefer. Feel free to change out the veggies for other options - broccoli is nice.
STORING AND REHEATING: For a crunchier top, reheat pie in the oven and veggies in the microwave. Otherwise, store individual portions of pie, beans and carrots in airtight containers in the fridge and reheat together in the microwave (still delicious).
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