It’s the time of year we need warm comforting food! The time when we crave something traditional, filling, it still on plan!
This pie was inspired by my roots. I was brought up in Lancashire on a cobbled street. We used to sit and pick the tar out from between the cobbles and play with it on a hot day! The crisp roasted potatoes sitting on top of a traditional type stew remind me of those cobblestones hence the name!
It’s easy and simple to make – I love simple recipes that hit the spot and this doesn’t disappoint, having made this over and over again!
To make this you will need a large baking dish preferably square with no lid
1 500gm pack less than 5% fat minced Beef
1 onion peeled and diced
4 carrots peeled and diced
1/3 medium swede peeled and diced
1 handful of frozen garden peas
Dash Worcestershire sauce
1 tsp mustard powder
2 pinches dried thyme
1 pt stock made with 3 Beef Oxos
Peeled and halved Kind Edward or Maria Piper potatoes ( enough to cover the surface area of the baking dish you are using
Seasoning to taste
Parboil potatoes in salted water for 5 mins , drain and shake vigorously until fluffed up, then set aside
In a large pan sauté the onion, carrot and swede until glazed.
Add the thyme and cook for further two minutes
Add minced beef and keep stirring until browned
Add mustard powder and Worcestershire sauce and stir
Add stock and peas
Bring to boil then reduce and simmer for five mins. Season to taste.
Transfer the contents of the pan to your baking dish spreading evenly.
Place the fluffed potatoes on top – rounded side up. Arrange them like cobblestones.
Spray very generously with butter frylight and place in the top of a hot oven – Gas 7, spray with frylight every 15 mins until golden and crispy. This should take apx 45 mins to 1 hour
This is a great way of using leftover vegetables, just add to the stew before adding the potatoes.