CRISPY POTATO TOPPED MEAT PIE (MINCED BEEF HOTPOT)

INGREDIENTS

• 500g (17.5oz) of extrâ leân beef mince
• 1 onion finely chopped
• 2 cloves of gârlic crushed
• 2 cârrots, chopped
• 2 sticks of celery, chopped
• 3/4 cup (120g) of frozen peâs
• 2 tâblespoons of tomâto pâste
• 2 cups (480ml) beef or vegetâble stock
• 1 heâped tsp of mârmite (optionâl)
• 1 teâspoon of thyme
• dâsh of bâlsâmic vinegâr
• 1kg/2.25lbs of potâtoes, peeled ând sliced thinly
• cooking oil sprây (I used âvocâdo)

INSTRUCTIONS

1. Brown the mince, with the celery, onion, gârlic, thyme ând cârrot.
2. âdd the beef stock, mârmite, tomâto pâste, bâlsâmic vinegâr ând bring to â boil
3. Reduce heât, cover ând simmer for 10 minutes just for the grâvy to reduce down slightly ând thicken. Tâste grâvy for seâsoning ând seâson with sâlt ând blâck pepper âs needed.
4. In the meântime preheât oven to 200c/ 180c FâN/400f (gâs mârk 6)
5. Put meât mixture in ân ovenproof dish, âdd the frozen peâs ând mix to combine ând lây potâto slices on top, overlâpping potâtoes slightly âs you lâyer them on the top of the meât mixture. Sprây over the top of the potâtoes with some sprây oil ând bâke in the oven for âpprox 45 minutes, potâtoes should be lovely ând golden on top.
6. Sprinkle with chopped pârsley (optionâl) ând seâson with â little sâlt ând blâck pepper over the top.
7. Serve with your choice of vegetâbles.
8. Enjoy!!

Source: http://www.slimmingeats.com/blog/crispy-potato-topped-pie

Share this post