October’s Recipe: Potato Top Yum-mince Pie

This is the epitome of easy – and it takes no time at all. This easily feeds 4-5 with generous servings. Excellent all year round, but especially in winter, great as left-overs too. Just an all round fabulous little feast, really: and economical too. Just don’t buy really cheap mince as too much will end up as fat to be drained away. A medium quality lean mince is best. If you want to extend the meal add more beans. Cheese needs to be medium-mature, not low fat as it won’t melt and colour well enough.



400-500 gram of beef mince

1 decent onion

2 tins of baked beans

1 tin of corn kernels

4-5 medium potatoes – cooked

shredded cheese – as much as you like


1. Boil potatoes for usual time – not over cooking as you need to slice when cooled and potatoes that are too soft are impossible to slice. Skins on is quite acceptable. Drain and cool – in the fridge if need to hurry things along.

2. Fry onions in oil til soft and brown – you know, when they smell good!

3. Add the mince, brown. Drain off any excess fat. Remove from heat.

4. Stir in tins of baked beans and corn. Make sure all ingredients are well mixed.

5. Decant to a glass or ceramic oven-dish – shape and size are immaterial but the surface area will determine how many potatoes and how much cheese you will need.

6. Slice potatoes and cover the mince mix, pressing slightly into the surface. Try to ensure there are no gaps.

7. Spread cheese over the top.

8. Cook in moderate oven 30-35 minutes or until cheese has melted and is a lovely golden sun colour.

Serve with peas and boiled potatoes, or salad.


(Images courtesy Private Collection)


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