galette de ruibarbo // rhubarb galette

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a Andréa chegou. a primavera também. esta foi a forma de receber tudo. mais um almoço. todos juntos. contar as novidades. dar abraços bem apertados. gargalhadas histéricas. tomar cafés intermináveis. passear. sair à noite. conhecer os desconhecidos. redescobrir os conhecidos. e partilhar as descobertas na cozinha.

Andréa is here. spring too. this is the way to welcome everything. another lunch. all together. sharing news. giving tight hugs. hysterical laughs. going for coffee. walk. nights out. meeting new people. rediscovering the ones we are knew. and sharing new recipes. 

galette de ruibarbo
para 3 galettes

ingredientes:

100 gr de manteiga sem sal, à temperatura ambiente

310 gr de farinha

uma pitada de sal

3 gemas

90 ml de leite

400 gr ruibarbo, cortado em pedaços 3 cm

6 c. de sopa de açúcar

Num recipiente, misturar a manteiga, a farinha, o sal até obter migalhas finas. Depois as gemas, uma de cada vez e bater bem e de seguida o leite. 

Numa superfície enfarinhada por a mistura, moldar a massa de forma a que fique em bola, embrulhar em película aderente e deixar no frigorífico durante pelo menos uma hora.

Enquanto isso, preparar o ruibarbo, cortando os talos em pedaços de 3 cm de comprimento, adicionar 3 colheres de sopa de açúcar e deixar a envolver até a massa estar pronta.

Quando a massa estiver pronta, desenrolar em papel vegetal, cortar em 3 bola iguais e moldar as três tipo tarte. Por o ruibarbo no centro da massa e ir amassando as bordas para dar aquele efeito.

Polvilhar as galettes com o restante açúcar e levar a forno previamente aquecido, a 200º. durante 35 minutos, até a massa estar bem cozinhada e ligeiramente dourada no topo.

rhubarb galette
for 3 galettes

ingredients:

100 g unsalted butter, room temperature
310 g flour
a pinch of salt
3 egg yolks
90 ml milk
400 g rhubarb, cut into 3 cm pieces
6 tbsp. sugar.

On a bowl, mix the butter, flour, salt until you get fine crumbs. Then the egg yolks, one by one and mix very well and then the milk.

On a floured surface put the mixture, shaping the dough until you get a ball, wrap with some cling film and leave it to cool in the refrigerator for at least one hour.

Meanwhile prepare the rhubarb, cutting into 3 cm pieces, add 3 tablespoons of sugar and set aside.

When the dough is ready, unroll it on a baking paper, cut into 3 small balls and shape them like a pie. Put the rhubarb slices in the center and kneading the edges to give the effect.

Sprinkle some the remaining sugar on top and bake, in a preheated oven at 200 Celsius degrees, for 35 minutes, until the pastry is well cooked and slightly golden on top.

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bolo de prata // 'silver' cake

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bolo de prata. mais uma receita da minha avó. quando a inspiração é necessária, lá tem sempre a solução. tem sempre uma receita mais antiga que a outra. e tem sempre poucas instruções. mas até que gosto disso. e gosto da simplicidade com que partilhavam as receitas. nas cartas e postais que enviavam a contar as novidades da capital para o norte. ou do contrário. nas quais havia sempre mais uma receita endereçada. e por vezes eram simples quanto esta.

'silver cake'. another recipe from my grandmother. when I need some inspiration, in there is always the solution. there is always a recipe older than the other one. and there is always few instructions. but I kinda like that. and I like the simplicity of the way that they exchanged recipes. in letters and postcards to share the news from the capital (lisbon) to the north of portugal. or the other way around. in which there was always a recipe addressed. and sometimes it was simple as this one.

bolo de prata
para 1 bolo

ingredientes:

125 gr manteiga
250 gr açúcar
7 claras, batidas em castelo
160 gr farinha
1 c. chá fermento
1 c. sopa açúcar

Começar por bater muito bem a manteiga. Depois junta-se o açúcar e continuar a bater por 10 minutos até estar leve e fofo. Adicionar então aos poucos e poucos as claras batidas em castelo e depois envolve-se a farinha e o fermento aos poucos, também.
Levar a cozer a forno previamente aquecido a 180 º durante 25 minutos, numa forma untada de manteiga e farinha.
Ao sair do forno polvilhar com a colher de sopa de açúcar.



'silver' cake
for 1 cake

ingredients:

125 g butter
250 g sugar
7 egg whites, whipped
160 g plain flour
1 tsp. baking powder
1 tbsp. sugar

Start by beating the butter really well. Then add the sugar and keep beating for another 10 minutes until light and fluffy. Add the whipped egg whites and then gradually involve the flour and baking powder.
Bake in a preheated oven at 180 º Celsius degrees for 25 minutes on a baking tray greased with butter and flour.
When out of the oven sprinkle with the tablespoon of sugar.

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milano's analogue guide to cafés & restaurants.

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começo sempre pelos cafés e são sempre estes que me dão a conhecer uma cidade. como em qualquer outro lugar em itália, o café é um essencial e cada um tem os seus locais de eleição, para o cappuccino pela manhã, o macchiato pela tarde e o expresso a qualquer outra hora. de lugares modernos a antigos, emblemáticos a novos marcos, houve lugares imperdíveis, sempre acompanhado de biscoitos. poderia falar também dos gelados, das pizzas, das massas e outras tantas iguarias. além disso, a tradição romana do 'aperitivo' foi muito bem adaptada pelos milaneses. consiste em comprar a bebida, que os petiscos são de oferta. é tão simples e irresistível.

I always start by cafés because they will show me the city. as any other place in italy, coffee is essential and everyone has there own choices when it comes for breakfast's cappuccino, afternoon's macchiato and espresso at any other time. from modern to old to emblematic to new must-go, there was some unmissable places and always with a biscuit on the side. I could talk about ice creams, or pizzas, or pastas or about any other italian specialty. beyond that, the roman tradition - 'aperitivo' - was well adapted by milan's people. you buy the drink and the snacks are on the house. so simple, appealing and irresistible.

os meus lugares favorites // my favourite places

~ 10 corso como

o local é perfeito. tem restaurante. tem bar. com jardim interior e exterior. e um ambiente vibrante. // the place is perfect. has a restaurant. has a bar. an inside and outside garden. and a good atmosphere. CORSO COMO, 10

~ botega caffè cacao

para provar o cioccolata con panna (chocolate quente com natas). um lugar bonito e tentador. talvez o local mais badalado de milano para o efeito. // to try the cioccolata con panna (cacao with whipped cream). a pretty and appealing place. CORSO GARIBALDI, 12

~ california bakery

não é o café típico italiano. em vez de brioche tem muffins, scones ingleses, brownies e outros doces. é tão bem decorado e tudo pensado ao pormenor. fica na corso como a minha perferida, o local ideal para ver quem entra e sai. // it's not the typical italian café. instead of brioche has muffins, english scones, brownies and some other. it's so beautiful. and it's on corso como, the perfect place to see who walks in and out. CORSO COMO, 5

~ frida

é café. é restaurante. é bar. é club. é loja. um local alternativo e movimentado. tanto dá para ir às 7h da noite para o 'aperitivo' como as 11h para beber um copo. // it's a café. a restaurant. a bar. a club. a shop. it's an alternative and busy place. good for 'aperitivo' at 7pm as also for a pint at 11pm. VIA POLLAIULO, 3

~ ottimomassimo

fica no centro. escondido. a decoração é perfeita. a comida é boa. e o café maravilhoso. tão no centro, que quando se está cansado das compras no duomo/via torino, mais 10 passos e já estamos a relaxar // it's in the city center. hidden. the decor is beautiful. the food is good. the coffee is a must. and so in the city center, that when we are tired from shopping in the area duomo/via torino, 10 more steps and we are ready to relax. VIA VICTOR HUGO, 3

~ rinomata gelateria

é um sonho. gelados. nutella. gelados + nutella. nada mais se poderia querer. aberta até tarde. dá para ir passear no navigli à noite e comer um 'gelato di nocciola e nutella'. perfeito! // it's a dream. ice creams. nuttella. ice cream + nutella. nothing else I could ask for. open until late. good for a walk at night around navigli while eating a 'gelato di nocciola e nutella'. perfect! RIPA DI PORTA TICINESE, 1

~ van bol & feste

tem pizza para fora. café e brioche a condizer. movimentado, por vezes demais, mas vale a pena para quando não se tem tempo a perder. // take-away pizza. coffee and brioche to match. busy, sometimes to much, but it's good value for when you do not have time to lose. FORO BUONAPARTE, 71

outros lugares // other spots

~ gelateria lato g. VIA VINCENZO MONTI, 26
~ gelateria orso bianco. VIA CASALE, 7
~ murphy's law. VIA MONTEVIDEO, 3

~ torrefazione. CORSO BUENOS AIRES, 20

~ zucca. GALLERIA VITTORIO EMANUELE II

zonas // areas

~ navigli & porta ticinese
~ brera

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patê de feijão-frade // black eyed peas 'hummus'

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segunda-feira à noite. mais um jantar de amigos. um outro "small gathering". pequeno, apenas quatro. três nacionalidades diferentes. e a culinária portuguesa no centro da mesa! é estranho. estar fora. ter amigos que são de cá. e outros que são de sítios ainda mais longínquos. eu nunca tive amigos 'estrangeiros'. em portugal, claro. e não deixa de ser estranho. mas é bom partilhar as experiências com eles. introduzir novas realidades. ser introduzido a mundo diferente. apesar de muitos acharem que sou 'weird', gosto ser posto à prova. e eles já aprenderam a apreciar estas diferenças.

monday night. another dinner with friends. another small gathering. small, only four of us. three different nationalities. and the portuguese cuisine in the center of the tables! it's strange. being abroad. having foreign friends. and some other ones that are from far places. I never had any 'foreign' friends. in portugal, of course. and it's strange. but it's good to share this experience with them. introducing a new reality. being introduced to a different world. some of them might think I am a bit 'weird', but I like to be tested. and they have learnt how enjoy this differences.

patê de feijão-frade

para 3

este patê, um patê de sardinha, um patê de azeitonas, azeitonas marinadas, um queijo português, um salsichão fumado e um leite de creme, foram os pratos deste jantar! e apesar de este patê de feijão frade não ser tipicamente português, bem o poderia.

esta receita foi inspirada no blogue local milk, que é soberbo e uma fonte de inspiração.

ingredientes:

100 g de feijão frade cru

1 c. chá mel

2 c. chá vinagre vinho branco

3 c. chá azeite
1 c. chá sal

2 c. sopa manteiga

1 c. sopa de amendoins
1 c. chá de colorau doce
1 dente alho
sumo de 1/2 limão

1 c. sopa de alecrim fresco

O primeiro passo é preparar o feijão-frade. Deixar em água cerca de 12 horas. Depois levar a cozer em água abundante e com uma pitada de sal. Deixar levantar fervura e depois deixar a cozer em lume brando por cerca de 1 hora. A minha estimativa deu 100 g feijão frade cru, iguala 270/300 g de feijão frade cozido.
Num processador de cozinha juntar o mel, o vinagre de vinho branco, o azeite, o sal e triturar bem. Depois adicionar a manteiga, os amendoins e o colorau e voltar a triturar. Adicionar o alho, o sumo do limão, o alecrim e por fim o feijão frade cozido e triturar até estar uma pasta homogénea.
Servir com pão e rúcula.

black eyed peas 'hummus'
serves 3

this recipe was inspired in the blog local milk, which is gorgeous and such and inspiration.

ingredients:

100 g black eyed peas (uncooked)
1 tsp. honey
2 tbsp. white wine vinegar
3 tbsp. olive oil
1 tsp. sea salt
2 tbsp. butter
1 tbsp. peanuts
1 tsp. paprika
1 garlic clove
1/2 lemon juice
1 tsp. fresh rosemary

The first step is to prepare the black eyed peas. Leave in water for about 12 hours. Then cook in a sauce pan with plentiful of water and pinch of salt. Let it boil and then simmering in low heat for about 1 hour. My tip is, 100 g of uncooked black eyed peas, equals 270/300 g of cooked black eyed peas.
In a food processor add the honey, white wine vinegar, olive oil, salt and blend it. Add the butter, peanuts and paprika and process it again. Add the final igredients, garlic, lemon juice, rosemary and the black eyed peas. Grind until you have a smooth and homogeneous paste.
Serve with sourdough bread and wild rocket leaves.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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compota de ruibarbo // rhubarb jam

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o primeiro ruibarbo da estação. é sempre o melhor. aquela sensação de "algo novo". já no final do inverno, para começar aquecer os dias! dia este solarengo. no final da consulta no médico. um salto ali ao mini mercado das frutas e vegetais. ruibarbo acabado de chegar. rosado, assim vibrante, tão apelativo. o seu preço já nem tanto, inflacionado! mas a um punhado, não se resiste. e aquando em casa, que bem fica na cozinha. esteve lá 24 horas a espera que eu me decidisse o seu destino. e o produto final, uma (mini) compota. para sobremesa, syllabub ou com gelado. para o pequeno-almoço, com iogurte natural e granola caseira - a minha combinação favorita. foi uma semana de pequenos-almoços primaverais.

the first rhubarb of the season. it's always the best. the feeling of "something new". at the end of winter, to warm up the days! a sunny day, at end of a doctor's appointment. a quick shopping at the fruit market. fresh rhubarb. pink, a bit thrilling, so attractive. not the price, inflated! but who can say no to a bunch of it. then at home, looks so good in the kitchen. stayed there for 24 hours waiting for me to decide is fate. the final product was a (small) jam. for dessert, syllabub or with ice cream. for breakfast, with natural yoghurt and homemade granola - my favorite combination. was a week of springlike breakfasts. 

compota de ruibarbo e vinho do porto
para 1 frasco

ingredientes:

400 gr ruibarbo ( 4/5 talos grandes)

2 c. sopa vinho do porto

1 c. sopa mel

75 gr açúcar

Começar por cortar o ruibarbo em pedaços de 1 cm. Colocar o ruibarbo, o vinho do porto, o mel e o açúcar num tacho sobre lume médio. Deixar o açúcar dissolver e reduzir um pouco o lume. Deixar então a cozinhar por mais 15 minutos. Remover do lume, permitir que arrefeça, conservar num frasco hermético por cerca de uma semana no frigorífico. 

rhubarb and port wine jam
for 1 jar

ingredients:

400 g rhubarb (4/5 tales)

2 tbsp. port wine

1 tbsp. honey

75 g sugar

Start by cutting the rhubarb into 1 cm pieces. Place the rhubarb, port wine, honey and sugar into a saucepan over a medium heat. Let the sugar dissolve and reduce the heat a bit. Simmer for 15 more minutes. Remove from heat, allow it to cool, pour into a air tight container and store it up to 1 week in the fridge.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

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Fish Pie with Leeks, Smoked Haddock, Salmon & King Prawns

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Fish Pie with Leeks, Smoked Haddock, Salmon & King Prawns

The most delicious fish pie, full of flavour – this has to be comfort food at its best!

Serves 4

Prep time:  10 minutes

Cooking time:  50 minutes

Ingredients

1 medium onion, peeled & quartered

1 bay leaf

125ml double cream

125ml whole milk

200g salmon fillet

200g smoked haddock fillet

15g butter

1 leek, trimmed and finely sliced

15g plain flour

Sea salt & freshly ground pepper

Small handful of flat-leaf parsley, chopped

180g peeled raw king prawns

Potato Topping:

400g potatoes, peeled & cut into chunks

40g butter, cubed

2 tbsp milk

1 egg yolk

50g mature cheddar cheese, grated

To serve:

Peas or Green Beans

Preparation method

1.  Place the onion in a pan along with the bay leaf, cream and milk and bring to the simmer.  Now add the salmon and smoked haddock and poach for 4 minutes.  Remove the fish from the pan and place on a plate, sieve the cooking liquor into a jug and set aside.

2.  In a large frying pan melt the butter and add the leeks, cook for 4 minutes until softened.  Add the flour and stir through for 1 minute.  Now gradually add the cooking liquor and stir through, simmer for 15 minutes stirring occasionally.  Season to taste and stir through the parsley.

3.  Meanwhile for the topping, place the potatoes into a pan of boiling water and cook for 15-20 minutes until tender.  Drain and mash with a potato ricer or masher until smooth.  Add the butter, milk and egg yolk, mix well and season to taste.

4.  Preheat the oven to 200°C/180°C Fan/Gas mark 6.

5.  Flake the salmon and haddock into the leek sauce and add the prawns.  Carefully stir through until fully combined.  Transfer to a 1.5 litre ovenproof dish and spoon over the mash and top with the grated cheese.

6.  Bake in the oven for 15-30 minutes or until bubbling and golden brown.  Allow to stand for a few minutes and serve with green beans or peas.  Enjoy!

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Portobello Mushrooms Stuffed with Vegetarian Haggis

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Portobello Mushrooms Stuffed with Vegetarian Haggis

A delicious vegetarian starter which is full of flavour!  It is easy to prepare and can be made ahead.

Serves 4

Prep time:  10 minutes

Cooking time:  20 minutes

Ingredients

4 Portobello mushrooms

1 tbsp olive oil

2 tbsp pine nuts

2 tbsp pecorino cheese

75g breadcrumbs

1 handful flat leaf parsley

350g vegetarian haggis, sliced

To serve

Watercress

Preparation method

1.  Preheat the oven to 200°C/Fan 180°C/Gas mark 6. 

2.  Place the mushrooms on a baking tray and drizzle with olive oil.  Put in the oven for 5 minutes and then set aside.

3.  Place the pine nuts, pecorino, breadcrumbs and parsley into a food processor and blend together.

4.  Place a slice of haggis onto each mushroom and top with the breadcrumbs.  Now place in the oven for 15 minutes.  

5.  To serve, place a mushroom on each serving plate with a watercress garnish.  Enjoy!

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Beef & Apricot Tagine

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Beef & Apricot Tagine

This sweet & spicy tagine with melt in the mouth tender beef is a wonderful taste combination!

Serves 4

Prep time:  15 minutes

Cooking time:  2 hours

Ingredients

1 tbsp sunflower oil

750g braising steak, fat trimmed & cut into 3cm cubes

Sea salt & freshly ground pepper

2 onions, peeled & sliced

3 garlic cloves, peeled & finely chopped

½ tsp ground cinnamon

2tsp ground coriander

2tsp ground cumin

2 tsp hot chilli powder

3tbsp runny honey

400g tin of chopped tomatoes

400g tin of chickpeas, drained

400ml beef stock

75g dried apricots, halved

To serve

Small bunch of fresh flat leaf parsley, finely chopped

Couscous or rice

Serving Dish:- World of Flavours Mediterranean Ceramic Patterned Large Tagine Find your nearest stockist here: http://www.kitchencraft.co.uk/categories/cooking/tagines/ceramic_patterned_large_tagine_wfmdtag30.htm

Preparation method

1.  Preheat the oven to 180°C/Fan 160°C/Gas mark 4. 

2.  Heat the oil in a large flameproof casserole or large frying pan.  Season the beef well and gently fry for 1 minute with the onions and garlic until lightly coloured.  Now add the cinnamon, coriander, cumin and chilli powder and gently cook for 2 minutes.

3.  Add the honey, tomatoes, chickpeas and stock to the dish and bring to the simmer.  Place the beef tagine into a oven proof Tagine or casserole dish and cover, cook in the oven for 1 hour.

4.  Now add the apricots to the tagine, replace the lid and cook for a further 45 minutes to 1 hour or until the beef is tender.

5.  To serve, sprinkle with fresh parsley and couscous or rice.  Enjoy!

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Prawn Linguine

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Prawn Linguine

A very quick & easy supper dish that is also delicious and fresh!

Serves 2

Prep time:  5 minutes

Cooking time:  8 minutes

Ingredients

200g linguine

2 tbsp olive oil

2 garlic cloves, finely chopped

1 fresh red chilli, de-seeded & finely chopped

12 cherry tomatoes

200g raw king prawns

½ fresh lemon, zest & juice

Small handful of fresh basil leaves

Preparation method

1.  Cook the linguine as per packet instructions.

2.  In a large frying pan heat the olive oil, add the garlic and chilli and gently fry on a low heat for 1 minute.  Now add the cherry tomatoes and cook for 3-4 minutes.

3.  Add the raw prawns and cook until pink then add the cooked linguine to the large frying pan with the lemon zest and juice stir through with the basil leaves.

4.  Serve immediately, enjoy!

* Like these recipes check out Best Recipes @ Christmas on Amazon 

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Lamb Pasanda

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Lamb Pasanda

This curry is very straight forward to make.  It is a wonderful warming & comforting curry for this time of year!

Serves 4

Prep time:  15 minutes (plus 2 hours marinating)

Cooking time:  1 hour

Ingredients

600g boneless leg of lamb, cut into 2.5cm cubes

2 tbsp garlic paste

2 tbsp ginger paste

3 tbsp vegetable oil

3 large onions, chopped

1 green chilli, deseeded & finely chopped

2 green cardamom pods, bruised

1 cinnamon stick, broken in half

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

250 ml water

150ml double cream

4 tbsp ground almonds

1 ½ tsp salt

1 tsp garam masala

To serve

Toasted flaked almonds

Basmati rice or Indian breads

Preparation method

1.  In a large bowl add the cubed lamb, garlic paste and ginger paste.  Use your hands to rub the paste into the lamb, cover and set aside in a cool place to marinate for at least 2 hours.

2.  In a large frying pan heat the oil over a medium heat, add the onions and chilli.  Now gently fry, stirring frequently for 5-8 minutes until softened and golden.

3.  Now add the cardamom pods, cinnamon stick, coriander, cumin and turmeric.  Stir continuously for 1-2 minutes or until the spices are aromatic.

4.  Add the lamb, cook for 5-7 minutes until browned.  Stir in the water, bring to the boil and then reduce to a simmer.  Cover the pan tightly and allow to simmer for 40-45 minutes until tender.

5.  Meanwhile in a small bowl add the double cream and ground almonds and mix together.  When the lamb is tender add 4 tablespoons of the cooking liquid to the cream and stir through.  Now add this to the lamb, with the salt and garam masala.

6.  Allow to simmer for a further 5 minutes uncovered.  Serve on warmed plates with a sprinkling of toasted flaked almonds and rice or Indian breads (or both), enjoy!

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Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank

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Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank

This has to be the best Shepherd’s Pie I have tasted; it is definitely worth every minute of the cooking time required.  Comfort food at its best!

Serves 4

Prep time:  20 minutes

Cooking time:  1 hour 15 minutes (plus cooking lamb shanks for 10 hours)

Ingredients

For the lamb shanks:

2 tbsp olive oil

2 large lamb shanks

1 onion, peeled & quartered

2 garlic cloves, peeled & crushed

2 celery sticks, chopped

2 sprigs of rosemary

1 bay leaf

500ml water

For the pie:

2 tbsp olive oil

2 large onions, peeled & chopped

2 large carrots, diced

1 celery stalk, finely sliced

150g mushrooms, sliced

Sea salt & freshly ground pepper

25g butter

2 tbsp plain flour

300ml lamb stock from the shanks

150g frozen peas

150ml red wine

900g floury potatoes, peeled

100g butter, plus extra for cooking

100ml milk

Method

1.  The night before, preheat the oven to 130°C/110°C Fan/Gas mark ½/250°F.

2.  In a large frying pan heat the olive oil and add the shanks.  Brown them quickly all over, turning for a few minutes then remove.

3.  Place the shanks into a casserole pot with the onion, garlic, celery, rosemary, thyme, bay leaf and cover with water.  Put in the oven overnight for 10 hours or until falling off the bone.

4.  The next day, remove the shanks to cool, strain the liquid (you will use this later) and set aside, dispose of the contents of the sieve.  When the shanks are cool remove the soft meat and dice.

5.  In a large frying pan add the olive oil and gently fry the onions, carrots and celery for 7 minutes until softened.  Now add the mushrooms, season well and fry for a further 2-3 minutes.

6.  Add the butter and allow it to melt and sprinkle over the flour, and stir through for 1 minute.  Reduce the heat and gradually stir in the stock and peas, continuing to stir.  Once the sauce has started to thicken slowly stir through the red wine and chopped lamb.  Gently simmer for 5 minutes and season well.  Transfer the mixture to an ovenproof baking dish.

7.  Meanwhile, preheat the oven to 180°C/160°C Fan/350°F/Gas mark 4.

8.  Boil the potatoes in salted water until tender.  When cooked drain and mash with a potato ricer or masher.  Add the milk, butter and season well and mix through until there are no lumps.  Top the baking dish with the mashed potato and speckle with some butter.  Bake the pie in the oven for 45-55 minutes, or until it is golden.

9.  Serve on warmed plates, enjoy!

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