Time 1h Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper. Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown.
Time 1h Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper. Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 19 Steps:
To make the pie filling:. Fry the onions and carrots if using, in the butter or beef dripping until they are soft. Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.). Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well. Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping. To make the topping:. Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste. If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured. Stir the cooked leeks into the mashed potato mixture and give it all a good mix. Assemble:. Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish. Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling. Serve with an assortment of fresh seasonal vegetables and a jug of gravy.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Boil potatoes in salted water until just tender, drain and use a potato masher to crush the potatoes. Meanwhile, heat the oil and 10g of the butter in a large frying pan over medium heat. When the butter has melted, add the bacon, stirring to separate the pieces. Now add the onion, garlic, bay leaf and thyme. Cook for about five minutes. Add the leek and celery as well as salt and pepper to taste. Reduce the heat, cover the pan and cook for about 10 minutes, stirring occasionally, until leeks are tender. Stir the chicken or beef into the vegetables. Add half the parsley and 50g of the breadcrumbs, stirred with the milk. Increase the heat, stirring as the meat changes color. Leave to cook for about 15 minutes, adding the rest of the parsley near the end of the cooking. Spoon the meat mixture into a casserole dish and top with the crushed potatoes. Mix the Gruyere with the remaining breadcrumbs. Sprinkle over the top and dot with butter, before cooking in a 350 F or 180 C oven for about 30 minutes or until golden and crusty on top. Serve immediately.
