Tripe with Onion and Parsley
Using a slow cooker for this tripe with onion and parsley recipe ensures that the tripe is tender and keeps that distinctive smell under wraps while it cooks.
Potato Topped Pie
Jimmy Boswell shares his recipe for potato top pie. Inspired by his mum, he uses leftover stew and tops it with dumplings made out of mashed potatoes.
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Ingredients
- 600g leftover stew or mince that’s been cooked with vegetables
- 300-400g cold mashed potato or kumara (combined is great)
- 1 small egg
- 1/3 cup breadcrumbs
- 1/3 cup fine grated parmesan or other strong cheese
- 2 tablespoons chopped fresh parsley
- 75g butter melted
- Salt and pepper to taste
Method
- Preheat oven to 175ºC.
- In a large bowl add the cold mashed potato, breadcrumbs, cheese, parsley, egg and season with salt and pepper to taste. Wet your hands and combine all the ingredients. Make into a large ball, cover in bowl and chill in the fridge for 15 minutes.
- Add the stew to the oven dish but only fill the dish to three-quarters full. Even out the top so it’s level.
- Remove potato mixture from the fridge and using a tablespoon make round balls of even size. Add them one at a time to the top of the stew. Keep going until the stew is completely topped with the potato balls.
- Brush the top of the balls with the melted butter and bake in the oven for 40 minutes or until the filling is well heated. Brush again with melted butter after 20 minutes.
- Serve the stew in bowls with potato balls on top.