Easy mash-top pie

The trick to making this super-speedy pie is using a filling leftover or batch-cooked from another Modern Family Food meal - choose from a batch of our sausage ragu or fisherman's stew, defrosted from the freezer on the morning of the day you want to cook with it. You can make one big pie or individual portions in ramekins. Serve with green beans or peas from the freezer, and you've pulled a pie out-of-a-hat with next-to-no effort. See also our pastry-top pie.

Makes 1 pie

750g floury potatoes
a large knob of butter
splash of milk
salt and pepper
your choice of either:
batch-cooked/leftover sausage ragu or fisherman's stew (see intro) 

Takes 45 minutes

1. Preheat the oven to 200°C/400°F/Gas mark 6. Peel the potatoes with a speed peeler (not a job for little kids) while you boil the kettle. Chop the peeled potatoes up into roughly equal pieces (so that they cook at the same time) and pop in a large pan; cover with boiling water and boil until tender (about 10 minutes).

2. Show the kids how to drain the cooked potatoes through a colander then pass through a potato ricer back into the pan and stir together with the butter, milk, salt and pepper.

3. Get the kids to help you fill a large rectangular pie dish with a batch of sausage ragu, or fisherman's stew, defrosted from the freezer (or use yesterday's leftovers, in which case you may need a smaller pie dish depending on quantities). Cover the sauce with your mash. To decorate, you can score the top of the pie with a fork (kids like this bit). If you want to make little individual portions, fill ramekins with your chosen sauce and top with the mash.

4. Cook in your preheated oven for 30 minutes or until golden brown and serve with green beans or peas from the freezer, if you like.