A rich and tasty mashed potato pie recipe.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
Prep Time: 20 Min
Cook Time: 1 Hour 20 Min (plus resting 15 Min)
Peel the potatoes, cut them in chunks and boil for about 20 mins (or until they are soft). While the potatoes are boiling, prepare the other ingredients:
Slice the onion and pan fry it on a medium heat until translucent. Add the mincemeat and cook it for further 10/15 mins until brown.
Cut the mozzarella into cubes and put it in a colander to drain. Cut the ham into small cubes or slices.
Drain the potatoes and mash them still warm in a bowl.
Break the eggs into a small bowl, add salt, pepper and beat them with a fork. Add the beaten eggs to the potatoes and mix very well.
Add half of the grated cheese, the ham, nutmeg, mozzarella and the cooked meat. Mix thoroughly.
Oil the base of a large baking dish. Cover the base evenly with half of the breadcrumbs on the base evenly then pour the meat and potato mixture into the baking dish.
Sprinkle the surface with the remaining breadcrumbs and grated cheese. Add a dash of oil.
Bakeat 180°C in a preheated oven for about 40 minutes. Take your potato gateau out of the oven and let it cool down for 15/30 minutes before serving. Resting time helps to compact all the ingredients to make portions without breaking them.
This dish is perfect served hot or cold.
Ingredients
Ingredients:
1 kg of potatoes
150g of mincemeat (beef or venison works well)
1 onion
2 eggs
120 g Mozzarella cheese
60 g Cheddar Cheese
60 g of ham cut into little cubes
1 tsp of nutmeg
4 tablespoons of breadcrumbs
