Meat pie with a cheesy kumara topping

A comforting family-friendly pie recipe

8 - 10

Serves

10 mins

Prep Time

1 hr

Cook Time

Recipe author

Peter Gordon – Recipes from Homeland Community Days

Peter Gordon provides a new take on this classic, nostalgic Kiwi favourite. The rich, tasty mince filling and cheesy mash are complemented by extra veggies for an additional nutritional punch. This is a dish that the whole family will love.

Rate this recipe

Family Favourites,

Mince,

Everyday,

Beef

Ingredients

2kg Quality Mark beef mince

3 red onions

peeled and sliced

10 garlic cloves

peeled and sliced

1 thumb fresh ginger

grated

1 red chilli

sliced

1 Tbsp canola oil

1 Tbsp coriander seeds

2 tsp cumin seeds

2 tsp fennel seeds

3 carrots

peeled and chopped

1 Tbsp turmeric

500g canned chopped tomatoes

100ml soy sauce

1kg Agria potatoes

skins scrubbed, halved lengthways

1kg kūmara

skins scrubbed, halved lengthways

300g green peas

Frozen peas

200g cheese

grated

_1/2 tsp salt

Method

To make pie

Caramelise the onions, garlic, ginger, chillies, coriander seeds, cumin seeds and fennel seeds in the oil.

Add the mince and break apart with a wooden spoon to brown slightly

Add the carrots, turmeric, tomatoes and soy sauce and bring to the boil

Simmer for 30 minutes, stirring frequently and taste for seasoning.

Start Timer

Slice the potatoes and kumara (1cm thick). Boil the potato in salted water, and steam the kumara above it until cooked.

Tip the cooked mince into a large pie dish (removing half of the excess water), stir in the peas and, spread the kumara and potatoes on top and sprinkle with the cheese

Bake at 180°*C till bubbling and golden.

Start Timer

Serve with spiced buttery sweetcorn and fresh iceberg lettuce with cherry tomatoes and a honey mustard dressing.

Nutrition Information per Serving (606g)

Tasty Cheese used in analysis. Each serve is a good source or protein, iron and is high in dietary fibre.

Energy

2,297

Protein

54.9g

Total Fat

17.5g

Saturated Fat