| 1 |
Wash the potatoes and put them in a large saucepan. Cover with water, add a generous pinch of salt, put the lid over the pan and place over a high heat. Bring to the boil, then reduce the heat to medium and boil gently for 30 minutes or until the potatoes are done. |
| 2 |
Preheat the oven to 400 F and grease a deep baking dish, about 12 inches x 8 inches, with a little butter. |
| 3 |
Melt the butter in a frying pan over a medium heat and saute the pine nuts, stirring regularly, until they become golden brown. Remove with a slotted spoon onto a plate. Saute the minced meat in the butter until it loses all traces of pink. Keep mashing and stirring it with a wooden spoon or fork so that it separates well and does not form lumps. Remove from the heat and season with sinnamon, allspice, pepper and salt to taste. Stir in the pine nuts, taste, adjust seasoning if necessary and set aside. |
| 4 |
Drain the cooked potatoes. Peel and puree them. Stir in the cream and egg yolk and season with pepper and salt to taste. Spread half of the puree in an even layer over the bottom of the baking dish. Spread the stuffing over the potatoes and cover with a layer of the remaining puree. Bake for 30 minutes or until the top becomes golden and the pie is hot throughout. Serve hot. |
| 5 |
To make a vegetarian version, replace the minced meat with 3/4 pound onions, finely chopped and fried until golden in the same butter as the nuts. |
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