How To

Four delicious pie toppers

Do you like your pies topped with mushy peas, potato mash, onion gravy or good ole tomato sauce? We tell you how to make all four!

A pie isn’t complete unless there is a tasty topping to go with it. Here are four versatile pie toppers that are simple to make and go perfectly with any pie recipe.

MUSHY PIES – Boil or microwave 2 ¼ cups (350g) shelled fresh or frozen peas and 2 coarsely chopped medium (400g) potatoes, separately, until they are tender; drain separately. Process peas until smooth. Place drained potatoes in a heatproof bowl with 20g butter; mash until smooth, season with salt. Stir in pureed peas, season to taste.

ONION & BACON GRAVY – Cook 3 chopped rindless bacon slices (200g) in a frying pan over medium heat until crisp. Drain. Heat 2 tablespoons of oil in a pan; cook 3 medium (150g) slices onions and pinch a salt, covered, 5 minutes until soft. Stir in ¼ cup brown sugar, 2 teaspoons plain flour, 1 tablespoon wholegrain mustard, 300mL beer and 3 sprigs thyme; boil until reduced by half. Stir in bacon.

TOMATO SAUCE – Heat 1 tablespoon oil in a saucepan; cook 1 medium (150g) chopped onion, stirring, until soft. Add 2 tablespoons brown sugar, 800g canned crushed tomatoes and 1 teaspoon allspice; bring to boil. Reduce heat; simmer, stirring occasionally, for 30 minutes or until thickened. Stir in 2 tablespoons tomato paste and ¼ cup vinegar; cook, 5 minutes. Process until smooth. Cool.

POTATO MASH – Place 1kg peels, quartered potatoes in a saucepan with enough water to cover; bring to the boil. Reduce heat; simmer for 15 minutes or until tender. Drain in a colander. Stir 1 cup (250mL) milk and 40g butter in the same saucepan until the butter is melted and the milk is hot. Return potatoes to saucepan, mash until smooth. Season with salt.

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