A late-night Sydney classic: the “Tiger” pie from the pie masters at Harry’s Café de Wheels.
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Ingredients:
1 medium-size meat pie
1-1/2 cups mashed potatoes
1 cup cooked, mushy peas
3 tablespoons gravy
Directions:
Heat pie in medium oven until flaky brown. Top with a scoop of hot mashed potatoes. Hollow out potato pile to create a bowl, pour in peas, and top with hot gravy.
Servings: Serves one.
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