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Swedish meatball pie

Swedish meatball pie in a tin

Swedish meatball pie

Name: Swedish meatball pie
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Swedish
Ingredients: 85g breadcrumbs; 4 tbsp milk; 400g 12%-fat beef mince; 400g 5%-fat pork mince; 3/4 tsp ground allspice; 1 tbsp plain flour; 1-2 tbsp vegetable oil; 35g butter; 35g plain flour; 500ml beef stock; 75ml single cream; splash of Worcestershire sauce; 1.25kg Maris Piper or King Edward potatoes roughly chopped; 4 tbsp milk; 65g butter; small handful of dill finely chopped, plus extra to garnish; 100g lingonberry jam

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 1 hr - 1 hr and 10 mins

plus at least 30 mins chilling

A star rating of 4.5 out of 5.7 ratingsRate

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Create an irresistible Scandi-style pie fit for any occasion by combining traditional Swedish meatballs with creamy mash and lingonberry jam

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Ingredients

Nutrition

Units:

MetricUS

85g breadcrumbs
4 tbsp milk
400g 12%-fat beef mince
400g 5%-fat pork mince
3/4 tsp ground allspice
1 tbsp plain flour
1-2 tbsp vegetable oil

For the sauce

35g butter
35g plain flour
500ml beef stock
75ml single cream
splash of Worcestershire sauce

For the mash topping

1.25kg Maris Piper or King Edward potatoes

roughly chopped
4 tbsp milk
65g butter
small handful of dill

finely chopped, plus extra to garnish
100g lingonberry jam

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Nutrition: Per serving (8)

kcal515
fat28g
saturates13g
carbs40g
sugars11g
fibre3g
protein25g
salt1.25g

Method

step 1

Put the breadcrumbs in a bowl, stir in the milk and leave for a few minutes for the milk to be absorbed. Add the mince, allspice, flour, 1/2 tsp black pepper and 1 tsp salt. Squeeze everything together well using your hands (squeezing tightly so the mixture combines evenly), then roll into small meatballs about the size of cherry tomatoes. Transfer to a plate or board, and chill for at least 30 mins or overnight.
step 2

Heat 1 tbsp oil in a frying pan over a medium heat and brown the meatballs all over – you may need to do this in two batches; if so, add the extra 1 tbsp oil between batches. Remove to a bowl using a slotted spoon and set aside. For the sauce, melt the butter in the same pan, then stir in the flour and mix until you have a thick paste. Gradually stir in the stock until the sauce has thickened, whisking to ensure it’s lump-free. Simmer for 1-2 mins, then remove from the heat and stir in the cream and Worcestershire sauce. Return the meatballs to the pan, stir to coat, then tip the mixture into a large pie dish.
step 3

Heat the oven to 180C/160C fan/gas 4. Put the potatoes in a large pan of water, bring to the boil and simmer for 10-15 mins until tender. Drain, then return the potatoes to the pan and mash well. Stir in the milk and butter until the butter has melted, then stir in the dill. Spoon the mash over the meatballs in the dish, then make six or eight gaps in the mash using the back of a spoon. Spoon the lingonberry jam into the gaps, then bake for 25-35 mins until the mash is golden and the jam is bubbling. Scatter over a little more dill, then serve.

Recipe from Good Food magazine, October 2024

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A star rating of 4.5 out of 5.7 ratings

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