Warm pie with minced meat and cheese mash
The most delicious embodiment of what is called 'comfort food' in English. You can conveniently prepare everything in advance and bake the pie consisting of a layer of minced meat and silky soft mashed potatoes enhanced with cheddar at the right moment.
Ingredients · Servings For 6 people
- 750 g minced beef
- 2 cloves garlic
- 2 pcs onion
- 2 pcs carrots
- 2 stalks celery
- 3 tbsp plain wheat flour
- 250 ml red wine
- 3 tbsp Worcestershire sauce
- 750 ml beef broth
- 3 tbsp tomato puree
- 1 kg potatoes
- 50g butter
- 100 ml whipping cream
- 150 g cheddar
- 2 tsp Dijon mustard
Method · 2 h
- Heat a non-stick pan and brown the minced meat in it, preferably in halves or thirds so that it has enough space to brown and not stew. Remove with a slotted spoon (if the meat has not released any fat, add a little oil) and add the garlic, onion, carrot and celery and fry for about 10 minutes until everything is soft. Return the meat to the pan and mix.
- Dust with flour and mix again. Add the wine, let it boil briefly and add the Worcestershire sauce, stock and puree. Simmer gently for 30 minutes or until the mixture thickens. Add salt and leave to cool.
- Boil the potatoes in salted water until soft. Drain and mash with butter and cream. Add salt. Stir in the cheddar and Dijon mustard.
- Preheat the oven to 190°C. Divide the meat mixture into one large baking dish or six small ones. Place the mashed potatoes in a piping bag fitted with a cut tip and pipe the mixture decoratively onto the meat mixture (or you can use a spoon to make waves). Place the baking dish (or baking dishes) in the oven and bake for 30-35 minutes until the mashed potatoes are golden brown and the meat mixture is bubbling nicely underneath. Recipe and photos taken from Olive Magazine.