This is a great recipe for using up left overs and packing more vegetables into your weekly dinners.
- Left overs e.g. curry, shepherd pie, chilli con carne, savoury mince
- 8 potatoes (peeling optional)
- 25g butter
- 1 egg
- 1/2C flour
- Pinch Salt
- Pinch Pepper
Wash and dice potatoes and boil in a pot of water until soft. Mash potatoes until smooth and butter and mix until combined. Add egg and mixed anti combined. At flour, salt and pepper and stir until combined. In a board sprinkle flour and place a spoonful of the potato mixture on the board, cover both ides with flour and press down to make a disc. Spoon a tablespoon of left over mixture into the centre of potato mixture. Pull the potato mixture over the left over mixture until it is covered. Spray one maker with spray oil and place pie into pie space. Continue until all spaces are filled and cook for 8-10 minutes checking regularly to ensure you aren’t burning them. Serve with salad or as they are. If making ahead of time these freeze well in snap lock bags. When reheating do so in these maker to keep the crispness and prevent them going soggy.