Ingredients Jump to Instructions ↓

  1. This pie has a crisp bread case, a filling of chopped roast lamb in a tomato sauce, and a creamy mashed potato and golden, melted cheese topping. We like to serve it with vegetables or a salad. Vegetables could be added to the filling, if desired.

  2. The pie can be made in advance and stored in the refrigerator until ready to cook. If cooked straight from the fridge, you will probably need to increase the cooking time.

  3. Serves 4-6. 540g peeled potatoes, halved or quartered

  4. 35g butter

  5. 80ml (4 tablespoons) milk

  6. Salt

  7. 60g (1/2 cup, very firmly packed) grated tasty cheese

  8. Boil potato in a large saucepan until tender, drain. Mash potato with butter and milk until smooth and creamy. Season to taste with salt and set aside until required.

  9. 20g butter

  10. 100g finely chopped onion (one small onion)

  11. 1 tablespoon plain flour

  12. 1 tablespoon tomato paste

  13. 250ml (1 cup) chicken stock, or one chicken stock cube in

  14. 250ml water

  15. 40ml (2 tablespoons) tomato sauce

  16. 30ml (1 1/2 tablespoons) Worcestershire sauce

  17. Salt and pepper

  18. 400g chopped roast lamb

  19. 6-7 slices white bread (toast/thick slice)

  20. Extra butter, to butter bread

  21. Preheat oven to 200 degrees Celsius (180 degrees fan forced).

  22. Melt butter in a medium saucepan over medium heat. Add onion and cook for a few minutes, stirring occasionally, until onion has softened. Add flour and stir over heat for about one minute. Stir in tomato paste. Add half the stock and stir until mixture is smooth. Repeat with remaining stock. Add tomato sauce, Worcestershire sauce and salt and pepper and stir until mixture starts to boil. Reduce heat and simmer for two minutes, stirring occasionally.

  23. Remove from heat and stir in chopped lamb. Set aside until required.

  24. Generously butter bread on one side. Line the base and sides of a 2.6 litre ovenproof dish with bread (buttered side down).

  25. You will probably need to cut the bread so that it fits into the dish snugly and completely covers the base and sides of the dish.

  26. Pour meat filling over bread and spread evenly.

  27. Top with mashed potato. ©


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