Potato Pie (Shepherd's Pie)
A comforting baked dish with a creamy mashed potato crust and base, filled with savory meat stew, and topped with more mashed potatoes. Similar to shepherd's pie or cottage pie.
Ingredients
- 2.5 pounds Potatoes, peeled and cubed (For both lining and topping)
- 0.5 cup Milk (For mashing potatoes)
- 4 tablespoons Butter (For mashing potatoes)
- 1 teaspoon Salt (To taste, for potatoes)
- 0.5 teaspoon Black pepper, ground (To taste, for potatoes)
- 3 cups Cooked meat stew (mutton, beef, or chicken) (Should be nicely browned and fully cooked with gravy)
Instructions
- 1Place peeled and cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until potatoes are fork-tender.
- 2Drain the cooked potatoes thoroughly and return to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy with no lumps.
- 3Preheat oven to 375°F (190°C).
- 4Grease a 9-inch pie dish or baking dish. Take about half of the mashed potatoes and spread them evenly across the bottom and up the sides of the dish, creating a layer about 1/4 inch thick.
- 5Spoon the nicely-browned cooked meat stew into the potato-lined dish, spreading it evenly. The stew should be at room temperature or slightly warm.
- 6Cover the stew completely with the remaining mashed potatoes, spreading them in a thick, even layer. Use a fork to create decorative ridges on top if desired.
- 7Place the dish in the preheated oven and bake for 15 minutes, or until the top is lightly golden and the filling is heated through.
- 8Remove from oven and let rest for 5 minutes before serving. Cut into wedges and serve hot.
