Meat and mash pie

Meat and mash pie
  • Serves icon Serves 4
  • Time icon 10 minutes to make, 40-45 minutes to cook

Donal Skehan’s classic British meat pie recipe is comfort food at its best and great with a little Parmesan sprinkled on top.

Nutrition: per serving

Calories
599kcals
Fat
31.4g (14.8g saturated)
Protein
27.6g
Carbohydrates
45.7g (6.1g sugars)
Fibre
6.1g
Salt
1.4g
Calories
599kcals
Fat
31.4g (14.8g saturated)
Protein
27.6g
Carbohydrates
45.7g (6.1g sugars)
Fibre
6.1g
Salt
1.4g

Ingredients

  • 1kg potatoes, cut into cubes
  • 3 tbsp butter
  • 2 large free-range egg yolks
  • 25g freshly grated Parmesan, plus extra for sprinkling
  • ½ quantity basic bolognese sauce (see Donal’s recipe)

Method

  1. Preheat the oven to 190°C/fan170°C/gas 5. Place the potatoes in a large pan of cold water and bring to the boil. Reduce to a simmer and cook for about 12 minutes or until tender. Drain, return to the pan to dry for 2 minutes, then mash until smooth. Beat in the butter and egg yolks, then stir in the Parmesan.
  2. Put the bolognese sauce into a baking dish in an even layer, then top with the mash. Sprinkle Parmesan on top and season. Bake in the oven for 25-30 minutes or until golden on top.

delicious. tips

  1. Freeze the uncooked, cooled pie. Wrap in cling film, then foil, and store in the freezer for 1 month. Defrost overnight in the fridge and cook in a preheated oven for 30-35 minutes until piping hot.

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