Meat and mash pie

Name: Meat and mash pie
Yield: Serves 4
Cuisine: British recipes
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)

Published: 30 Sep 11
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
10 minutes to make, 40-45 minutes to cook

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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

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.
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.

Recipe from October 2011 Issue

Nutrition

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

delicious. tips

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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Meat and mash pie

Ingredients

Method

Nutrition

delicious. tips

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