Drovers Potato Pie

Difficulty | Serves 6 | Book 7

Drovers Potato Pie

650g small potatoes
500g lean lamb mince
¾ cup onion diced
cooking spray
½ cup frozen peas
1½ cups carrot grated
1½ cups zucchini grated
1½ cups water
1 tablespoon reduced-salt beef stock powder
pinch pepper
1 teaspoon Parisian essence (optional)
3 tablespoons Worchester sauce
1½ tablespoons oyster sauce
4 tablespoons cornflour
½ cup (50g) 30% reduced-fat tasty cheese freshly grated

Per serve
Kilojoules1090 (cals 260)
GI RatingHigh


  1. Peel potatoes and cut into round slices 3mm thick (easier if you use a food processor). Rinse starch of potato then place in a microwave dish with a little water and cook on high for 6-7 minutes or until potato is just cooked. Drain, gently run cold water over to remove starch, leave to cool slightly.
  2. Fry mince and onion in a large saucepan that has been coated with cooking spray until cooked. Add peas into mince and combine.
  3. Mix in carrot and zucchini and cook 5 minutes.
  4. Place water, stock powder, pepper, Parisian essence, Worchester and oyster sauce in a small bowl and mix together. Whisk in cornflour until blended. Pour mix into mince, stir well until gravy has thickened.
  5. Pour into a medium sized lasagne or casserole dish then top with potato slices by overlapping each slice. Sprinkle cheese over top then place under grill until cheese has browned.

Variation: Replace lamb mince with very lean beef or chicken mince.

Suitable to be frozen.

NOTE: An adapted version of this recipe is also in More Cooking for 1 or 2 people

Dietitian's tip

Salt-reduced stock provides loads of taste. Too much salt (sodium) in our eating plan can contribute to high blood pressure and strokes.

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