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.
