Who doesn’t like a hearty pie?
This one is a connection between British typical mashed potato covered pie, with mince under the blanket of potato; and a crispy hash brown. I discovered it in a Weight Watchers tiny book that I had for ages called “Satisfying Suppers”. I tweaked it a bit to match my kind of flavours and to fit with Low FODMAP requirements.
Below is my another scrumptious pie – Shepherd’s pie.
Amazing Hash Brown Pie is:
- lower in fat
- full of protein, coming from mince and lentils
- packed with veg!
“A combo between British mashed potato covered pie and crispy hash brown”.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
INGREDIENTS FOR AN AMAZING HASH BROWN PIE, 6 SERVINGS:
The filling:
Little oil, to fry
500 g lean beef mince/ or lamb
½ a leek, green part only
1 tbsp gluten free flour, i.e. cornflour
300 ml low FODMAP beef, chicken or vegetable stock
Few shakes of Worcestershire sauce
240 g tinned lentils, rinsed/ if using dried lentils, the portion should be smaller, 23 g a portion/.
Optional: 1-2 carrots and parsnips, finely diced
Salt, black pepper, freshly ground
Topping:
800 g potatoes, washed, in skin
3 carrots, grated
2 tbsp olive oil
40 g Cheddar, grated
INSTRUCTIONS TO PREPARE A HASH BROWN PIE:
Preheat the oven to fan 170 degrees C.
Heat a large ovenproof skillet until hot and drizzle with little oil. Add the mince and chopped green part of the leek, as well as diced carrot and parsnip. Cook for 5 minutes over a high heat, stirring the mince to break up.
Add the cornflour, followed by the stock and stir. Season with black pepper and few shakes of Worcestershire sauce. Cover, simmer gently for 15 minutes and then stir in the tinned lentils and cook for a few minutes, until warmed through.
In the meantime, in preparation for the topping, boil the potatoes in the skin for 12 minutes.
Heat a separate non stick pan and drizzle with oil. Add the grated carrots and stir fry for 3-4 minutes until softened.Remove into a mixing bowl.
Drain the potatoes and cover them with cold water, cooling for 2 minutes. Drain again and peel off the skins.Grate on a coarse grater and add to the carrots, using for to mix together.
Spoon the potato and carrot mixture on top of the mince and veg mix. Bake for 40 minutes or until the top of the pie is golden and crisp. Add grated cheese on top for the last 5 minutes of cooking. If you added the cheese straightaway, it would burn before the all topping is crispy. The time of cooking might depend on your individual oven. You might need to use the grill option to finish crisping up the topping of the pie.
Find a printable recipe card below:
Amazing Hash Brown Pie!
Equipment
- 1 large ovenproof skillet
- 1 spatula
- 1 non stick pan
- 1 coarse grater
Ingredients
- The filling:
- Little oil to fry
- 500 g lean beef mince/ or lamb
- ½ a leek green part only
- 1 tbsp gluten free flour i.e. cornflour
- 300 ml low FODMAP beef chicken or vegetable stock
- Few shakes of Worcestershire sauce
- 240 g tinned lentils rinsed/ if using dried lentils, the portion should be smaller, 23 g a portion/.
- Optional: 1-2 carrots and parsnips finely diced
- Salt black pepper, freshly ground
- Topping:
- 800 g potatoes washed, in skin
- 3 carrots grated
- 2 tbsp olive oil
- 40 g Cheddar grated
Instructions
- Preheat the oven to fan 170 degrees C.
- Heat a large ovenproof skillet until hot and drizzle with little oil. Add the mince and chopped green part of the leek, as well as diced carrot and parsnip. Cook for 5 minutes over a high heat, stirring the mince to break up.
- Add the cornflour, followed by the stock and stir. Season with black pepper and few shakes of Worcestershire sauce. Cover, simmer gently for 15 minutes and then stir in the tinned lentils and cook for a few minutes, until warmed through.
- In the meantime, in preparation for the topping, boil the potatoes in the skin for 12 minutes.
- Heat a separate non stick pan and drizzle with oil. Add the grated carrots and stir fry for 3-4 minutes until softened.Remove into a mixing bowl.
- Drain the potatoes and cover them with cold water, cooling for 2 minutes. Drain again and peel off the skins.Grate on a coarse grater and add to the carrots, using for to mix together.
- Spoon the potato and carrot mixture on top of the mince and veg mix. Bake for 40 minutes or until the top of the pie is golden and crisp. Add grated cheese on top for the last 5 minutes of cooking. If you added the cheese straightaway, it would burn before the all topping is crispy. The time of cooking might depend on your individual oven. You might need to use the grill option to finish crisping up the topping of the pie.
Other PIES and BAKED MEALS RECIPES on Fit FODMAP Foodie:
(click on the photograph to be directed to the recipe ⇓).
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