Swedish Meatball Pie with Creamy Dill Mash

Name: Swedish Meatball Pie with Creamy Dill Mash
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 8
Ingredients: 400 g 12%-fat beef mince; 400 g 5% fat pork mince; 1.25 kg Maris Piper or King Edward potatoes roughly chopped; 500 ml beef stock; 100 g lingonberry jam; 85 g breadcrumbs; 85 g butter; 75 ml single cream; 150 ml milk; 3 tbsp plain flour; 2 tbsp vegetable oil; 0.75 tsp ground allspice; 1 tbsp Worcestershire sauce; 1 handful small handful of dill finely chopped, plus extra to garnish; 1 tsp salt; 0.5 tsp black pepper

A comforting twist on a classic, this Swedish meatball pie features juicy, spiced meatballs in a rich gravy, topped with fluffy dill mash and sweet lingonberry pockets. It's the ultimate family dinner that brings the best of Scandinavia to your table.

Servings8 Portions

Prep Time30 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

12%-fat beef mince
400 g
5% fat pork mince
400 g
Maris Piper or King Edward potatoes roughly chopped
1.3 kg
beef stock
500 ml
lingonberry jam
100 g
breadcrumbs
85 g
butter
85 g
single cream
75 ml
milk
150 ml
plain flour
3 tbsp
vegetable oil
2 tbsp
ground allspice
0.8 tsp
Worcestershire sauce
1 tbsp
small handful of dill finely chopped, plus extra to garnish
1 handful
salt
1 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

In a large mixing bowl, combine the breadcrumbs and 4 tablespoons of milk. Let the mixture sit for a few minutes until the liquid is fully absorbed. Add the beef and pork mince, ground allspice, plain flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Squeeze the mixture thoroughly with your hands to ensure an even distribution of spices, then roll into small meatballs roughly the size of cherry tomatoes. Place them on a plate and refrigerate for at least 30 minutes, or overnight, to firm up.

Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Brown the meatballs in batches until golden all over, adding more oil if necessary. Use a slotted spoon to transfer the meatballs to a bowl and set aside. In the same pan, melt 35g of butter, then whisk in 2 tablespoons of flour to create a thick paste. Gradually pour in the beef stock, whisking constantly to prevent lumps. Simmer for 2 minutes until thickened, then remove from heat and stir in the single cream and Worcestershire sauce. Return the meatballs to the pan, coat them in the sauce, and transfer everything into a large ovenproof pie dish.

Preheat your oven to 180°C (160°C fan/gas 4). Boil the chopped potatoes in a large pot of salted water for 10-15 minutes until tender. Drain and return them to the pot, then mash thoroughly with the remaining milk and butter. Fold in the finely chopped dill. Spread the mash evenly over the meatballs. Using the back of a spoon, create 6 to 8 small wells in the potato topping and fill each with a spoonful of lingonberry jam. Bake for 25-35 minutes until the topping is golden and the jam is bubbling. Garnish with extra dill before serving.