Meat pie with a cheesy kumara topping
A comforting family-friendly pie recipe
Serves
8 - 10
Prep Time
10 mins
Cook Time
1 hr
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.
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.
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ShareIngredients
2kg Quality Mark beef mince
3 red onions
peeled and sliced10 garlic cloves
peeled and sliced1 thumb fresh ginger
grated1 red chilli i
sliced1 Tbsp canola oil
1 Tbsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
3 carrots
peeled and chopped1 Tbsp turmeric
500g canned chopped tomatoes
100ml soy sauce
1kg Agria potatoes
skins scrubbed, halved lengthways1kg kūmara
skins scrubbed, halved lengthways300g green peasi
Frozen peas200g cheese
grated1/2 tsp kosher salt
Method
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.
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.
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.
