Potato top pie

Ingredients:
1 T oil
1 onion, chopped
500 g mince
2 T plain flour
1 T tomato sauce
1 T chutney or relish
3/4 c beef stock
4 medium-large potatoes, peeled and chopped
1 T butter
1/2 c grated cheese
salt
black pepper

Optional:
1-2 carrots, peeled and diced
1/2 - 1 pepper, diced
1/2 c frozen peas

Method:

Mince mixture:

1. Heat oil in a large frying pan. Add onion and cook until clear.
2. Add mince and cook until well browned, stirring constantly. Pour off excess fat.
3. Stir in flour and cook for 1 minute. 
4. Add tomato sauce, chutney, stock and optional extra vegetables.
5. Bring to the boil, reduce heat and simmer for 5 minutes.
6. Set aside.

Potato mash:

1. Cook potatoes in boiling, salted water until tender, approximately 15 minutes.
2. Drain and heat for a few minutes to dry off excess moisture. Shake the pan frequently during this time.
3. Mash potato. Add butter and half the cheese, mixing until smooth and creamy.
4. Season with salt and black pepper to taste.

To finish:

1. Put mince into pie dish. Top with potato mixture.
2. Sprinkle with remaining cheese.
3. Bake at 180 degrees celsius or until golden and heated through.

Serves 4

Notes:

• Try using 2 large kumara instead of potato for mash.
• Try combining 2 potatoes with 1 kumara to make mash.
• Try other optional extra vegetables e.g. corn kernels, sliced mushrooms, diced tomatoes.
• This is a great recipe for using up small quantities of vegetables you may have hiding in the fridge.