1/2teaspoondried herbs, use a blend or a mix of oregano, basil, thyme
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
Preheat oven to 200°C (either conventional or convectional).
Mashed Potatoes
Place potatoes in a small pot. Add enough water to completely submerge the potatoes. Add in salt.
Place pot on high heat and bring to a boil. Lower the heat and simmer for 15 to 20 minutes until the potatoes are fork-tender (a fork should be able to pierce through a piece of potato and break easily).
Drain the potatoes into a colander / sieve. Allow the potatoes to steam-dry to evaporate excess water for 5 minutes.
Transfer the potatoes into a mixing bowl. Mash the potatoes and stir in cream (or milk) and cheeses. Season with salt and freshly ground black pepper to taste.
Meat Filling (make it while potatoes are simmering)
Heat a frying pan over medium-high heat. Add oil, onion and carrot. Sauté until the onion is soft and translucent.
Add in the ground beef or pork. Break them into small pieces and stir-fry until they are no longer pink in colour.
Stir in mushrooms and garlic and stir-fry until mushrooms have softened and shrunk in size.
Stir in Worcestershire sauce, tomato paste, and dried herbs. Lower the heat and simmer for 5 minutes. Season with salt and freshly ground black pepper to taste. (Note: The filling should be moist - not wet or dry with no liquid.)
Assemble
Spread Meat Filling into baking dish. Scoop Mashed Potatoes over Meat Filling, spreading it out evenly.
Use a fork to "score" the top of the Mashed Potatoes. (Note: This helps the top to brown.)
Bake
Bake for 20 minutes until filling is bubbling and top is browned. (Note: If the top is not browned enough to your liking, shift the pie to just below the heating element and broil until golden brown. But watch the pie closely so that it doesn't burn!)
Let pie stand for 5 minutes beofre serving.
Others: Make Ahead
Make Mashed Potatoes and Meat Filling and allow them to cool completelybefore assembling the pie.
If pie is chilled in fridge: Bake the pie straight from the fridge, adding 5 to 10 minutes additional baking time as required to ensure Meat Filling is bubbling hot. If the top is browning too fast, cover the top with a piece of aluminum foil.
If pie is frozen in the freezer: Thaw the pie overnight in the refrigerator the day before you want to eat it. Bake the pie as above.
NOTES
Original 2-pax recipe: Use a 1-litre oven-safe container: i) IKEA's 365+ 1L glass food container (W15 x L21 x H6 cm); ii) Round 7-inch x H1.5-inch baking dish
3 to 4-pax recipe (1.5 times): W8 x L8-inch baking dish
6 to 8-pax recipe (3 times): W9 x L13-inch baking dish
If the beef is extremely fatty and has rendered a lot of fat, drain off the excess fats by using a spoon to scoop them out. Leave enough fats in the Meat Filling to ensure it stays moist.
Minced chicken, pork or lamb can be used in place of beef.