Name: Minced Meat and Vegetable Pie with Cheesy Mash Topping
Total time: 1 h
Yield: 4
Ingredients: 4 cups potatoes (peeled); 1 cup frozen peas (thawed); 2 carrots (diced); salt; 1 onion (diced); 4 cups mixed Ground meat; 0.333 cup vegetable stock (or chicken); 0.03 cup butter; 1 tablespoon tomato puree; 125 milliliters milk; freshly ground peppers; Nutmeg; 150 grams grated Cheddar cheese; butter (for the dish); butter (for the dish)

Ingredients

for 4 servings

4 cups potatoes (peeled)

1 cup frozen peas (thawed)

2 carrots (diced)

salt

1 onion (diced)

4 cups mixed Ground meat

0.333 cup vegetable stock (or chicken)

0.03 cup butter

1 tablespoon tomato puree

125 milliliters milk

freshly ground peppers

Nutmeg

150 grams grated Cheddar cheese

butter (for the dish)

print shopping list

Preparation steps

Cook the potatoes in salted, boiling water for about 25 minutes. Blanch the carrots in boiling, salted water for about 6 minutes. Drain well.

Heat 2 tbsp butter and brown the mince, breaking it up to brown right through. Stir in the onion and fry briefly. Then stir in the stock and tomato puree, add the diced carrots and thawed peas and cook for a further 3 minutes or so. Turn into a greased baking dish.

Drain the potatoes, add 2 tbsp butter and the milk and season with salt, pepper and nutmeg. Mash coarsely with a potato masher and check the seasoning.

Spread the mashed potato on top of the mince, scatter with coarsely grated cheese and bake in a preheated oven (200°C | 400F | gas 6) until the cheese begins to melt.