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Beef and Vegetable Meat Pie

Beef and Vegetable Meat Pie

A tasty beef and vegetable meat pie, topped with creamy mashed potatoes and gratinated with cheese. Perfect for families, it combines delicious flavors and irresistible textures.

  • Servings: 2
  • Prep: 25 min
  • Cook: 15 min

Ingredients

  • 250 g minced beef
  • 400 g potato
  • 1 unit carrot, diced
  • 0.5 unit onion, chopped
  • 140 g pea
  • 30 g tomato paste
  • 20 ml soy sauce
  • 1 unit spring garlic, thinly sliced
  • 40 g cream cheese
  • 20 g Parmesan cheese
  • 1 g dried thyme
  • 1 clove garlic, chopped
  • 2 tablespoons butter
  • 100 ml water
  • 10 ml olive oil
  • 1 pinch salt
  • 0.5 pinch black pepper

Instructions

  1. Preheat the oven to 200°C. Peel the potatoes and cut them into 2 cm cubes. Place the potatoes in a pot, cover them with water, and add a pinch of salt. Bring to a boil and cook over medium heat for 15-18 minutes until tender. Peel and chop the garlic.
  2. Peel and finely dice the onion and carrot. Heat a drizzle of oil in a frying pan over medium heat and sauté the chopped garlic for 1-2 minutes. Add the carrot, onion, and dried thyme and cook for 5-6 minutes, stirring occasionally, until they begin to soften. Season with salt and pepper to taste. Slice the spring garlic into thin rounds.
  3. Add the beef and break it up with a spatula. Cook for 4-5 minutes until browned. Season with salt and pepper. Add the peas, tomato paste, soy sauce, and water. Cook for 4-5 minutes, stirring occasionally, until the sauce slightly thickens, and season with salt and pepper. Transfer the mixture to a baking dish.
  4. Drain the potatoes and return them to the pot. Add the butter if desired and mash with a potato ricer or fork until you get a creamy purée. Add the cream cheese and half of the spring garlic and mix well. Season with salt and pepper to taste. Cover the meat and vegetable mixture with the potato purée and smooth the surface with the spatula.
  5. Sprinkle the grated cheese over the prepared pie and bake in the top of the oven for 5-6 minutes until the cheese is gratinated.
  6. Let the meat pie rest outside the oven for 4-5 minutes. Sprinkle the remaining spring garlic and serve.

Nutrition (per serving)

  • Calories: 935 kcal
  • Protein: 47 g
  • Carbohydrates: 62 g
  • Fat: 55 g
  • Fiber: 9 g