Tuesday Test Kitchen // Pimped Potato Pot Pie

Posted by David Bowley on

Christmas in July. Who knows why it's a thing but it is.
It's easy to argue it's superior to the real thing. No insane christmas shopping, mulled wine & it's actually cold enough for you to wear your knitted reindeer jumper. 
Of course, you need something warm & delicious on the table but who wants to spend hours roasting turkey in July?


Here's what you need [serves 4]

Pie Portion
Extra virgin olive oil
1 brown onion. chop fine.
2 carrots. peeled & finely sliced.
2 celery sticks. finely sliced.
500g protein of choice. 
I used mince beef however you could use chuck steak, pork mince or lamb mince. 
2 tbls plain flour
500ml beef stock
2-3 dried bay leaves.
1 tbls Worcestershire sauce
1 tbls tomato paste
Salt & Pepper to season

Pimped Potato Mash
250g potatoes. peeled & chopped.
50g butter
100ml milk
truffle oil

Just as many great meals start, heat the oil in a pan on medium to high heat then add the onion, carrot & celery. Once soft & the celery & onion are translucent add your protein of choice, cooking until the meat is well browned. 

Slowly add 2 tablespoons of flour, stirring through as you add, dusting the meat throughly. Once integrated add the beef stock, bay leaves, tomato paste, Worcestershire sauce & salt & pepper to taste. Stir to combine as you bring the pan to the boil. Reduce the heat & allow this to simmer for at least 30 minutes, waiting for the sauce to thicken substantially. 

Preheat the over to 200 degrees.

Mash time... 
Bring a pan of salted water to the boil. Add the potatoes & cook for between 15 to 20 minutes until well cooked. Remove from the heat & drain. Add in the milk & mash gently with a potato masher or fork. Add in the butter & continue mashing until all the lumps are removed. Season with salt and black pepper. Add half a tea spoon of truffle oil then using a wooden spoon, mix fast to get air into it and to make it creamy & rich. To get insane results, use a fine sieve & spatula to mash even the smallest lumps out of the potato. Done. 

Spoon the sauce mixture into an overproof baking dish. Gently top with the pimped mash spreading evenly using a fork. Melt some butter & add a couple more drops of truffle oil once melted. Brush the top lightly with the melted butter/truffle oil mix to get that golden glaze. 
Bake for 25 minutes & serve. 

food Tuesday Test Kitchen winter

← Older Post Newer Post →