For a tasty twist on the classic mashed potato topped pie, Curtis Stone uses Italian style beef and pork mince and parmesan cheese.
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
1kg brushed potatoes, peeled, cut into 5cm pieces
1 cup (250ml) milk, warmed
¾ cup (60g) finely grated parmesan, divided
500g Cook with Curtis Italian Recipe Beef & Pork Mince
500g jar tomato pasta sauce
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Method
Step 1
Place potatoes in a large saucepan and add enough cold water to cover them by 3cm. Bring to a simmer over high heat. Reduce heat to medium and simmer for 20 mins or until tender. Drain. Return the potatoes to saucepan and mash with the milk and ½ cup (40g) parmesan. Season with salt and pepper.
Step 2
Meanwhile, heat a 6-cup (1.5L), 25cm (base measurement) ovenproof non-stick frying pan over high heat. Add the mince and cook, stirring to break up lumps, for 3 mins or until cooked through.
Step 3
Add the pasta sauce and ½ cup (125ml) water. Bring to a simmer over low heat. Cook, stirring occasionally, for 10 mins or until sauce thickens slightly. Season with salt and pepper.
Step 4
Position grill rack about 13cm below grill and preheat grill on high. Spread potato mixture over the meat filling. Sprinkle with the remaining parmesan. Grill for 4 mins or until top is golden. Stand for 5 mins before serving.
