Our favourite potato topped pie

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serves 6



  • 1 onion
  • 2 cloves garlic
  • 2 teaspoons olive oil
  • 800g beef mince
  • salt and freshly ground black pepper
  • 1 cup water
  • 1 cup beef stock
  • 1 cup tomato juice
  • 250g pumpkin, cubed
  • 8 button mushrooms, sliced
  • 1 cup corn kernels
  • 300g spinach, finely chopped
  • 1kg floury potatoes
  • 1 tablespon butter
  • 450g Edmonds flaky pastry



Finely chop onion and garlic and saute in olive oil in a large frypan over a medium heat until tender. Increase heat and add mince, cook until well browned, tossing regularly so as not to burn. Transfer mince to a large saucepan and add salt and pepper, water, beef stock, tomato juice, mushrooms and diced pumpkin. Simmer for 30 minutes. Meanwhile peel and cook potatoes in a saucepan of boiling, salted water until tender. Drain well. Add butter and mash until light and fluffy.
Add finely chopped spinach to the mince mixture and cook for a further 10 minutes. Thicken mince with a little flour mixed with some water or cooled liquid from saucepan.
Preheat oven to 200 C
Line a large dish with pastry and pour over hot mince. Cover with mashed potato and bake until pastry is puffed and golden.

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