Name of Recipe: Drivers Potato Pie (an Annette Sym conversion, book 7 with some changes)
Number of People: My version serves 4
Ingredients:700 g potatoes, peeled (or not) and cut into 3 mm slices
50 g low fat cheddar cheese
30 g parmesan cheese
110 g onion, peeled and quartered
100 g carrot, peeled and cut into 5 cm lengths
180 g zucchini, cut into 8 cm lengths
1 tbsp olive oil
320 g lean beef mince
70 g frozen peas
250 mls liquid beef stock
S & P to taste
2 tbspns worcestershire sauce
1 tbspn oyster sauce
2-3 tbspns cornflour mixed with a little of the above liquid and set aside
Preparation:Rinse the potatoes and lay out on a large dinner plate (2 layers is fine). Cover the plate then microwave on high for 6 minutes. Alternatively steam them. Rinse the potatoes under cold water to remove the starch and place on a tea towel to dry off and cool.
Chop the diced cheeses
8 sec/speed 8. Set aside and clean the bowl.
Place the onion and carrot into the TM bowl, chop
1 sec/speed 5 . Add the zucchini and repeat this step.
Add the olive oil and saute
5 mins/varoma/reverse/speed 1/MC offAdd the mince, breaking off chunks and placing it around the blade.
Repeat the above cooking time
5 mins/varoma/reverse/speed 1/MC off
.
Add the stock, sauces and peas, cook
5 mins/100o/reverse/speed 1.5./MC on.Add as much of the cornflour slurry you need to thicken the dish and cook
1-2 mins/100o/reverse/speed 1.5 .
Place this mixture into a casserole dish or in individual dishes as I did, top with layers of the cooked potato slices, sprinkle with the mixed cheeses and bake in a moderate oven
180oC until the dish is heated through and the cheese topping is brown.
Tips/Hints:This was nice served with cauliflower/broccoli with parsley sauce (or a cheese sauce).
Make ahead and keep in the fridge until needed. This recipe can be frozen.
You can use lamb, chicken or pork mince. You can up the quantity of mince to 500g if you need bigger serves but do adjust the amount of stock as well.
You could use mashed potato as a topping instead of the slices but I liked the slices for a change.
Annette used some Parisian essence but I thought it made the meat look too dark, I didn't have it anyway
