Savoury Mince Pie with potato pastry is an ideal lunch or supper dish. No rolling out for the pastry either!
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I was looking for something for dinner that I could make with the pack of mince in my hand. I’ve hurt my back and I can’t stand for too long so I wanted something quick to make, but not a sauce for pasta. I had potatoes in the garage which I wanted to eat up too. (I try not to keep them in the fridge because the starch turns to sugar more quickly, but they sprout in the kitchen, so the cold garage is a compromise.)
Then I remembered this savoury mince pie with potato pastry. Another easy pastry substitute. You just cook the potatoes, mash them with a lot of butter and add flour to make a pastry. It stays quite soft as it cooks, and is delicious. Just add enough salt when you cook the potatoes (or when you mash them if they’re a bit bland).
Fortunately, the potatoes I had were King Edwards, which are more floury and ideal for mash. What you don’t want are waxy potatoes. The pieces stay separate so you get lumps.
The mince is spiced up with horseradish and Worcester Sauce, as well as some anchovies on top. If you aren’t keen on anchovies, do try them in this recipe. The flavour isn’t strong at all, but they do make the pie look better.
I also use quite a lot of nutmeg – a quarter of a whole one. I’ve always used my little nutmeg grater, but I thought I would try my lovely Kitchen IQ Better Zester. I know I bang on about this, but it still delights me every time I use it. It’s much quicker and easier than my old grater. I don’t feel that my fingers are in peril and it catches the nutmeg. How I managed to cook for 40 years without it I don’t know!
All you need to serve are carrots and cabbage or peas. You can eat the pie cold, especially good on a picnic when you want something more fortifying than sandwiches.
Savoury Mince Pie with Potato Pastry
For the potato pastry:
- 500 g potatoes for mashing e.g. King Edwards
- 75 g butter
- 150 g plain/all-purpose flour
For the savoury mince filling:
- 1 medium onion
- 50 g raisins
- ¼ whole nutmeg
- 450 g beef mince
- 2 tablespoons tomato puree, rounded tbsp (60ml)
- 1 tablespoon horseradish sauce, heaped tbsp (45ml)
- 1 teaspoon Worcester Sauce (5ml)
- ½ teaspoon salt (5ml)
- Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F
- Grease the flan dish with butter
- Peel the potatoes and cut into similar size pieces. Set them on to boil in plenty of salted water. They should take 15-20 minutes, depending on size
- Chop the onion finely
- Chop the raisins
- Grate the nutmeg
- Cut the anchovies lengthwise, if they need it, to make about 12 strips. Keep the oil from the tin.
For the savoury mince pie:
- Put the mince in a bowl with the flavourings. Mix together thoroughly(Onions, raisins, nutmeg, tomato puree, horseradish, Worcester Sauce, salt and pepper)
- When the potatoes are cooked, drain well and mash until smooth. Add the butter and mash again. Add the flour to the potato and mix thoroughly. (Use the masher or a spoon)
- Put the potato dough into the flan dish and press into the edges
- Spoon the minced beef mixture into the flan and smooth
- Arrange the anchovies on top of the pie in a lattice
- Cook for 35-40 minutes, until the pastry is a light golden brown.