A lovely pie made of minced meat filling and topped with mashed potato. It seems that if you use beef, then correctly it will be called a cottage pie. You may add peas, corn or carrots but some people don't like vegetables in their pie. You may serve the vegetables on the side too separately.
Topping
5 large Russet potatoes
2 tablespoons good creamy butter
2 tablespoons whipping cream
1 level teaspoon fine-grain salt
Boil the potatoes in their skins till soft. Peel skins and mash the potatoes. Mix in the rest of the ingredients. Set aside.
Filling
1 tablespoon vegetable oil
800g minced mutton
2 medium-sized onions, peel and dice finely
3 garlic, peel and dice finely
1/4 cup green peas
1/4 cup cubed carrots
1/4 cup corn kernels
1/2 teaspoon crushed beef stock cube
1/2 teaspoon salt and black grounded pepper
1 tablespoon of good tomato puree (optional)
Heat the oil in a skillet pan. Saute the onions first for 2 minutes and then add the garlic. Cook 30 seconds. Add the meat, salt and pepper. Toss about for 2 minutes. Add the stock cube and the vegetables. Mix well and cook for 1 minute. Lastly, stir in the tomato puree. Mix well until the puree is well-incorporated into the filling.
Place the filling in a 10-inch pie dish (or a dish close to such specifications).
Place the mashed potato on top of the filling. Pat the mashed potato down evenly. Beat an egg yolk and brush over the top of the pie. Use the tines of a fork to make decorative impressions on the edges and across right down the middle of the pie. Poke a hole right down the centre of the pie (to let out steam during baking).
Bake in a 200° C hot oven for 15 minutes.
Note: Some people make a chicken pie and add quails eggs to the filling. The rest of the recipe remains the same.
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