ADVERTISEMENT
- Boil the potatoes in salted water until tender (about 15 minutes).
- Drain and mash with butter, milk, and salt until smooth and creamy. Set aside.
2. Cook the Filling
- In a large skillet, sauté onions in a bit of oil until soft.
- Add garlic and cook for another minute.
- Stir in the ground meat and cook until browned.
- Add carrots, tomato paste, Worcestershire sauce, and herbs. Cook for 5 minutes.
- Add peas, corn (if using), and broth. Simmer until the mixture thickens slightly. Taste and adjust seasoning.
3. Assemble the Pie
- Preheat your oven to 375°F (190°C).
- In a greased baking dish, spread the meat and vegetable mixture evenly.
- Top with the mashed potatoes, smoothing with a spoon or fork. For a fancy touch, create ridges with a fork or use a piping bag.
- Sprinkle with shredded cheese if desired.
4. Bake to Perfection
- Bake for 25–30 minutes, or until the top is golden and bubbly.
- For extra crispiness, broil for the last 2–3 minutes (keep an eye on it!).
🥄 Serve & Enjoy
Let it cool for a few minutes before serving—it’ll hold its shape better and the flavors will settle beautifully. Pair it with a simple green salad, crusty bread, or just enjoy on its own.
💡 Recipe Tips & Variations
- Make it ahead: Assemble the pie, cover, and refrigerate until ready to bake.
- Vegetarian version: Swap meat for lentils or mushrooms and use veggie broth.
- Add extra richness: Mix grated Parmesan or cream cheese into your mashed potatoes.
- Mini pies: Make individual portions in ramekins for a dinner party or freezer meals.
🏁 Final Thoughts
This Hearty Potato and Meat Pie with Vegetables is comfort food done right. It’s the kind of meal that fills your home with delicious aromas and warms your heart with every bite. Easy to prepare, freezer-friendly, and endlessly customizable—what’s not to love?
Have leftovers? Lucky you—it tastes even better the next day.
Let me know if you’d like a gluten-free version or how to turn this into a puff pastry-topped meat pie!
