Potato Top Tortilla Pie

These are my Potato Top Tortilla Pie, the vegetarian edition of a previous recipe called Potato Top Savouries. The flavour combinations in that were so perfect, I just had to try them with other fillings. I have already eaten on of these today and very soon that number will double. Using tortillas instead of puff pastry, takes away all the guilt, from eating exactly how many you want to. Please enjoy.

Origins of Potato Top Pies

Potato top pies are savory pies that feature a topping made from mashed potatoes instead of the traditional pastry lid. These pies are especially popular in Australia and New Zealand and are typically filled with a rich and hearty filling, often made of ground beef or minced meat in a savory gravy. The creamy, fluffy mashed potatoes are spread over the filling and then baked until the top is golden and slightly crispy.

These pies are similar to the British "shepherd’s pie" or "cottage pie," but they're smaller and often made as individual hand-held portions, making them perfect for a quick, portable snack. The combination of a meaty filling with a creamy mashed potato topping is both satisfying and comforting, making potato top pies a popular choice in bakeries and pie shops. In the version of this pie I have made, cheese has been added to the potato and then grilled for an even tastier flavour.

Ingredients for Potato Top Tortilla Pies

6 small flour tortillas

Melted butter

Butter for greasing pie tin

1 tbsp

1 medium onion chopped

1/3 red capsicum

6 medium mushrooms very finely chopped

1/2 can (200 grams) brown lentils

1/2 can (200 grams) refried beans

1/2 cup of frozen peas

1 and 1/2 tbsp gravy powder (Bisto)

1/2 cup of water

Salt & Pepper to season filling

3 good sized potatoes boiled

1 tbsp butter

2 tbsp milk

Salt to taste

1 cup grated Edam cheese

Sprinkle of smoked paprika