CRISPY POTATO TOPPED MEAT PIE
Garnish this delicious family dish with potatoes in golden slices to make the tiles on the roof of your chalet
INGREDIENTS
- 2 carrots, chopped
- 3/4 cup (120g) of frozen peas
- 2 cloves of garlic crushed
- 500g (17.5oz) of extra lean beef mince
- 1 teaspoon of thyme
- 2 sticks of celery, chopped
- 1 heaped tsp of marmite (optional)
- dash of balsamic vinegar
- 2 cups (480ml) beef or vegetable stock
- 1 onion finely chopped
- 2 tablespoons of tomato paste
- 1kg/2.25lbs of potatoes, peeled and sliced thinly
- cooking oil spray (I used avocado)
INSTRUCTIONS
First, brown the minced meat with the celery, onion, garlic, thyme and carrot.
Then, add the beef broth, pot, tomato paste, balsamic vinegar and bring to a boil
Reduce the heat, cover and simmer for 10 minutes just so the sauce slightly reduces and thickens.
Taste the sauce for seasoning and season with salt and black pepper as needed.
In the meantime, preheat the oven to 200c / 180c FAN / 400f (gas mark 6)
Put the meat mixture in an ovenproof dish, add the frozen peas and mix to combine and place the potato slices on top, slightly overlapping the potatoes while you superimpose them on top of the mixture. meat. Spray on top of the potatoes with a little spray oil and bake for about 45 minutes, the potatoes should be nice and golden on top.
Sprinkle with chopped parsley (optional) and season with a little salt and black pepper on top.
Serve with your choice of vegetables.
Happy Cooking Time.
