Potato Topped Pie

Method

1. Preheat oven to 175ºC.
2. 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.
3. Add the stew to the oven dish but only fill the dish to three-quarters full. Even out the top so it’s level.
4. 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.
5. 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.
6. Serve the stew in bowls with potato balls on top.