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High country pie

Perfect served during the cold winter months, this incredibly comforting high country pie is perfect for the whole family to enjoy for a delicious weeknight meal
High country pie
6
1H 30M

This recipe first appeared in Food magazine issue 76.

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Ingredients

Sauce

Method

1.Preheat the oven to 180°C. Brown the mince in a frypan using a fork or potato masher to break up the lumps so the mince is finely textured. Drain off any excess liquid, add the chopped onion to the pan and cook the mixture gently until the onion is soft.
2.Add the Worcestershire sauce and flour, mix well, then stir in the stock, tomato sauce and herbs. Season to taste then simmer the mince mixture gently for 15 minutes, stirring it occasionally.
3.Meanwhile, prepare the sauce. Melt the butter in a medium-sized pan. Add the flour and mix it well with a whisk then add the milk a little at a time, whisking thoroughly after each addition so the sauce is smooth and lump free. When all the milk is added, simmer the sauce, stirring it continuously with a wooden spoon until it has thickened – about 2-3 minutes. Add the grated cheese.
4.To assemble the dish, grease a large casserole or lasagne dish with the butter or cooking spray and cover the bottom with a layer of the potato slices, reserving half of them. Spread the mince mixture over the potato layer, then pour over the cheese sauce. Arrange the remaining potatoes on top of the sauce and brush them with the melted butter.
5.Bake the pie in the preheated oven for 1 hour 30 minutes, or until the potatoes are tender and it is bubbling and dark golden.

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