Potato Pie with Spicy Vegetables

The filling was chopped brocolli, carrot, spring onion, haricot beans, tomato sauce, fish sauce, chilli, a chicken stock cube, plus pepper. The potato was mixed with some butter, and dusted with paprika and ground pepper.

The spicy vegetables were prepared the day before, when they were served with Pilau rice. Cooled in the fridge overnight. Layered into a roasting tin, and covered with mashed red skinned potatoes (semi-peeled), with a knob of butter added during the mash.

The potato was textured with a fork, sprinkled with paprika and ground white pepper. The pie was cooked in the oven at around 190 deg C, for between 45 and 50 minutes (near the top of the oven), depending on how brown you want the potato crust to be. Served with boiled green peas. 

Potato Pie with Spicy Vegetables