Classic Potato Top Mince Pie

Ingredients:

For the Filling:

1 tbsp vegetable oil

1 onion, diced

2 carrots, diced

500g (1 lb) lean ground beef

1 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary (or 1 sprig fresh rosemary)

1 cup beef stock

1/2 cup water

1/4 cup frozen peas (optional)

Salt and freshly ground black pepper, to taste

• For the Mashed Potato Topping:
• 750g (1.5 lbs) potatoes, peeled and quartered
• 1/4 cup milk
• 2 tbsp butter
• 1/2 cup grated cheddar cheese (optional)
• Salt and freshly ground black pepper, to taste
• For the Pie:
• 1 sheet puff pastry (thawed)
• 1 egg yolk, beaten (for egg wash)

Instruments:

• Large pot
• Large skillet or Dutch oven
• Spoon
• Spatula
• Masher or hand mixer
• Pastry brush
• Baking sheet
• Pie dish (large enough to fit the puff pastry sheet)

Instructions:

1. Preheat oven to 200°C (400°F).
2. Prepare the filling: Heat oil in a large skillet or Dutch oven over medium heat. Add onion and carrots and cook until softened, about 5 minutes.
3. Increase heat to medium-high and add ground beef. Cook until browned, breaking it up with a spoon as it cooks.
4. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary (if using fresh, tie the sprig with kitchen twine for easy removal later). Cook for an additional minute.
5. Pour in beef stock and water. Bring to a simmer and cook for 10-15 minutes, or until the sauce thickens slightly. (Optional) Add frozen peas and cook for an additional 2-3 minutes. Season with salt and pepper to taste. (If using fresh rosemary, remove the sprig before assembling the pie.)
6. Prepare the mashed potato topping: While the filling simmers, cook potatoes in a large pot of boiling salted water until tender, about 15-20 minutes. Drain potatoes and return them to the pot.
7. Mash potatoes with milk and butter until smooth. Stir in cheddar cheese (if using) and season with salt and pepper to taste.
8. Assemble the pie: Unfold the puff pastry sheet on a lightly floured surface. Roll out slightly to fit your pie dish. Lay the pastry sheet into the dish, gently pressing it into the corners and crimping the edges.
9. Pour the hot mince filling into the pastry crust. Top with the mashed potato mixture, spreading it evenly to cover the filling.
10. Brush the edges of the pie crust with egg wash.
11. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.

Tips:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through.
• For a richer flavour, use a mixture of ground beef and ground lamb.
• You can add other vegetables to the filling, such as corn, mushrooms, or chopped celery.
• If you don't have puff pastry, you can use shortcrust pastry or even mashed potato leftover for the entire topping (instead of puff pastry).
• For a vegetarian option, replace the ground beef with lentils or crumbled tofu.

Nutritional Information:

(Per serving)

• Calories: Approximately 700-800 (depending on the size of your pie and the type of cheese you use)
• Protein: 40-50 grams
• Fat: 30-40 grams
• Carbohydrates: 50-60 grams

Enjoy this delicious and comforting New Zealand Potato Top Mince Pie!