New Idea Food
Here at New Idea Food, we know you love pies because whenever they make the cover, the mag sells like hotcakes (or should we say hot pies?)!
And it’s no surprise that a hearty filling encased by crispy, golden pastry is a winner for a winter-warming feed.
Chasing childhood nostalgia
When Food Editor Karen asked me to come up with ideas for a winter pie feature, fond childhood food memories came flooding back.
As a kid, a pie from the local bakery was a cherished lunch treat.
Mum would take orders from Dad, myself and my siblings. My pie of choice usually being a potato-topped pie – the crumbly pastry base, tasty gravy-beef filling and fluffy, golden potato top is everything I love!
Eating our pies, sat around the dining table with crumbs everywhere, filling spilling down our chins and hands, staining our clothes… ah the memories.
I wanted to give this old fave a fresh facelift.
A recipe for success
For recipe developing you always start with the main component.
In pie world, this is undoubtedly the filling. I recalled a New Idea Greek-Style Cannelloni recipe, because I knew the tasty lamb filling would make the perfect base.
And using frozen pastry for the crust was a no-brainer – you can’t beat the convenience and quality.
The non-negotiables of an iconic pie are the crispy pastry base, and thick, hearty filling that holds its own when bitten into (a spill out is obviously unavoidable but part of the experience).
It only becomes a disappointment when you bite into a soggy pastry base with a liquidy filling.
Which is why I use the Stir Through Sauce Roasted Vegetables, because it adds further depth to the pie’s flavour, but any pasta sauce will thicken up your filling.
Tips I kept in mind:
- Metal pie tins – they’re good conductors of heat and when cooked in a hot oven, you get that gorgeous flaky crust
- Cook the filling uncovered – it’ll reduce to a gravy-like consistency, just let it cool slightly before filling the pastry shells
- Fluffy mash – dirty brushed potatoes are an ideal choice. Give the topping a good brush with melted butter for that unbeatable crispy, golden finish
It was my home kitchen where this recipe truly came to life.
My husband Phil (a self-proclaimed pie connoisseur) was treated with the first test batch, giving it his tick of approval.
I still thought the herbs and spices were too subtle, so increased those quantities for the final version.
The pie’s the limit
This is an easy one for substitutions. Use lamb instead of beef mince and add a pinch of chilli flakes for a spicy kick. Make the topping with half potato and half pumpkin or sweet potato.
On shoot day, our stylist even sprinkled fresh oregano over the top, which crisped up beautifully.
These pies have become my go-to for food delivery care packages to loved ones! They transport well, can be frozen, and are easy to reheat in the oven.
When my daughter April became a new mum, this was the highlight of gifted home-cooked meals, and they’ve been on repeat ever since. Before her most recent visit, she asked, “Can I put in a dinner request for those pies?’”
I think it’s safe to say those pies have made it to the winners list!
Ingredients
Method
Grease six 11.5cm round x 3.5cm deep, metal pie pans (1-cup capacity). Place on a large oven tray.
Heat a lightly oiled, large non-stick frying pan over a medium-high heat. Add onion and garlic. Cook, stirring, for 3-4 mins, until lightly golden. Add lamb. Cook, stirring to break up mince, for 5-8 mins, or until browned.
Stir in zucchini, oregano and spices. Cook, stirring, a further 1 min.
Stir in sauce. Add ½ cup water to sauce jar. Shake well and add to pan. Bring to boil. Gently boil, stirring occasionally, for 8-10 mins, until thick. Season with salt and pepper. Remove from heat. Cool slightly.
Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain. Return to pan with milk and half the butter. Mash until smooth. Season.
Cut pastry sheets in half diagonally. Line pans with pastry. Trim edges, discarding scraps.
Divide lamb mixture among pastry cases. Top with mashed potato and rough up with a fork. Melt remaining butter. Brush over tops. Sprinkle with extra paprika.
Cook in a 220°C preheated oven for about 25 mins, until tops are golden brown. Remove from oven. Stand in pans for 5 mins before removing.
Serve garnished with fresh oregano (optional).
