Pre heat the oven to 180°C. Mix together all of the ingredients apart from the pastry and egg yolk. Spoon the mixture into a large pan and bring to a simmer, reduce the heat and cover with a lid. Simmer for 20 minutes or until the potato is cooked.
Once the potato is cooked transfer the mix into an ovenproof dish and allow to cool whilst rolling the pastry.
Roll the pastry approximately ½ cm thick and 12 inches in diameter. Place the pastry over the filled dish, remove any excess pastry from the rim and seal the edges to the dish using the back of a fork. Make an inch long hole in the middle of the pie to allow steam to escape when cooking. Glaze the pie with the beaten egg yolk.
Place into the pre heated oven for 30-40 minutes, the pie should be golden brown and crispy.
Serve with fresh beetroot or boiled cabbage.
Cooks Tip: This pie can be frozen or made into individual pies. Use the excess pastry to decorate the top of the pie, for children I like to make a smiley face. Sprinkle chilli powder on top of the glaze before baking if adults are eating.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.