By **Mandy** on March 22, 2007
Photo by BLUE ROSE
Photo by BLUE ROSE
"This pie is really yummy, I usually make it in pastry so that it can be frozen but original recipe is with potato topping so that's what I'm posting. From a Family Circle Mince Cookbook"
Serving Size: 1 (738 g)
Servings Per Recipe: 6
"Most of the time I enjoy my sweet potatoes sweet, but this recipe makes for a tasty pie & one that we found very comforting! I also opted out of the potato topping & used puff pastry for it instead ~ A very nice touch, too, I thought! And in deference to my other half I also left in the mushrooms! This is definitely a keeper recipe for us! [Made & reviewed in Gimme 5 tag]"
"I chose to make this dish for PAC2007. I also chose to follow this as is. We all enjoyed this dish. Thanks for posting this recipe for us to try. The next time i would like to try puting puff pastry on top instead of potatoes."
"I went back and forth about how to rate this as there were things that i absolutely loved about this dish and others that I felt needed adjustments to work better here. I did the double potato version and can see why the posting chef suggests a puff pastry instead. While us carb fans loved it, it was a lot for those less in love with their spuds. For the mushrooms I used cremini/baby portabellos and next time would add even more as they gave the pie a great flavor and worked well with the other ingredients. My potatoes were a 1/2 inch cut which meant my bottom to more 30 minutes to fully cook, a bit of a problem when trying to time a menu. I also needed to add a second tin of tomato sauce as the filling was rather dry. In general, I thought the sauce was a bit bland and needed some adjustments. My own were more thyme, a pinch of marjorum and some black pepper. Also, I ended up adding a cup of frozen green beans to the flling in the last 5 minutes of cooking to help offset the starchy-ness of my double spud dinner. Thought that worked well and added to the dish. Thanks."
"I also topped it with a sheet of puff pastry, my DH went back for 2nds and made an "upside down pie" with the pastry underneath which he preferred. The gravy didn't really thicken so I added some cornflour which helped. A nice change from white-sauce based chicken pies."
"This made for a really tasty dinner. I cut my sweet potatoes into about 1cm squares, n cooked all filling ingredients for about 25 minutes. Instead of the potato topping I served mine with baked pototoes in their jackets topped with sour cream. Whilst these were in the oven I cut a sheet of puff pastry into quarters and cooked till golden...this is what I set atop if the pie mixture....Yum thanks for sharing!!"