A Pie in a Spud Recipe

Name: A Pie in a Spud
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes (large well scrubbed); 2 teaspoons oil; 12 large onion (chopped); 12 medium carrot (diced); 12 celery rib (diced); 1 garlic clove (minced); 1 slice bacon (rindless, diced); 400 g minced beef (or lamb 500 grams if not using livers); 3 chicken livers (optional); ¼ cup dry white wine; 1 -2 cup tomato puree; ¼ cup beef stock; ¼ teaspoon salt (or to taste); ¼ teaspoon pepper (or to taste); 2 tablespoons tomato chutney; 2 teaspoons cream (a slurp); 2 teaspoons butter (a dollop softened); 4 -8 tablespoons tasty cheese (cheddar grated)

Servings: persons

4 potatoes (large well scrubbed)
2 teaspoons oil
12 large onion (chopped)
12 medium carrot (diced)
12 celery rib (diced)
1 garlic clove (minced)
1 slice bacon (rindless, diced)
400 g minced beef (or lamb 500 grams if not using livers)
3 chicken livers (optional)
¼ cup dry white wine
1 -2 cup tomato puree
¼ cup beef stock
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
2 tablespoons tomato chutney
2 teaspoons cream (a slurp)
2 teaspoons butter (a dollop softened)
4 -8 tablespoons tasty cheese (cheddar grated)

1
Arrange potatoes in a large round of double thickness of kitchen paper towels on the microwave tray and then cook in the microwave for about 12 to 15 minutes until cooked through, turning once after 6 minutes or bake in the oven for about 1 hour at 175C.
2
Remove cut potatoes in half lengthways and set aside to cool a little.
3
Preheat oven to 220C.
4
Heat a thin layer of oil in a heavy bottomed pot and gently saute onion, carrot, celery, garlic and bacon until tender.
5
Add the mince and livers and cook until colour changes, gently mashing with a wooden spoon as you do so.
6
Add the wine, 1 cup tomato puree, stock, seasonings and chutney and cook for about 20 to 30 minutes until thick and fragrant, stirring now and again, adding more tomato puree if needed and then taste for seasoning.
7
Scoop out the potato interior, leaving an edge and then mash with the cream, butter and a pinch of salt.
8
Place potato shells on a oven tray, skin side down and fill with the mince and top with the mash a generous amount of grated cheese.
9
Place in the oven and cook till the top is golden and bubbling.
10
Serve with a simple green salad or your favourite green vegies on the side.

1252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 potatoes (large well scrubbed), 2 teaspoons oil, 12 large onion (chopped), 12 medium carrot (diced), and more.

Yes, A Pie in a Spud falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

A Pie in a Spud

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions