Beef pie with a shredded potato crust - Sandton Diet | Leanne Katz
15956
post-template-default,single,single-post,postid-15956,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,footer_responsive_adv,columns-4,qode-theme-ver-16.9,qode-theme-bridge,wpb-js-composer js-comp-ver-5.5.5,vc_responsive
 

Beef pie with a shredded potato crust

beef pie

Beef pie with a shredded potato crust

Beef pie and shredded potato crust

 

This beef pie with shredded potato crust was a lovely variation on a traditional cottage pie. It was a wonderfully warming and filling dinner that I will definitely be making again.

This recipe begins by making the mince in a pot on the stove. The mince includes three vegetables that almost disintegrate into the sauce. So it’s a great way to sneak a few vegetables in.

The shredded potato topping is a mixture of shredded potatoes, an egg, cornflour and a small amount of oil. This ensures that the pie has a lovely crusty top once it’s finished cooking.

My family really loved this dish and I will definitely be making it again.

If you are feeling short of recipe inspiration then feel free to have a look at healthy and delicious pulled beef ragu or Outstanding Asian pineapple and beef kebab recipe which are both extremely delicious recipes

I hope that you enjoy it as much as we did, Leanne xoxo

 

Beef pie and shredded potato crust

 

Mince layer

 

1 Tbsp oil

600g extra lean mince

3 large carrots, I large onion, 2 sticks celery

2 Tbsp tomato puree

1 Tbsp Worcestershire sauce/ soya sauce

1 tsp BBQ seasoning

1 Tbsp cornflour/ potato flour

1 cup baby tomatoes

 

Potato layer

 

½ onion/8 medium potatoes, peeled

1 extra large egg

1 Tbsp cornflour/ potato flour

2 tsp oil

Salt to taste

 

Method

  1. Heat the oil in a pot large enough to accommodate all the mince ingredients
  2. Once the oil is hot add the mince add brown it on all sides so that it achieves a darkish brown colour
  3. At the same time place the vegetables for the mince into a blender and blend them until they are finely chopped
  4. Add a cup of the chopped vegetables to the mince and mix well (place the left over vegetables into the freezer to use for the next time you need the vegetable mix
  5. Mix the rest of the mince ingredients and simmer on a low heat for 30 minutes (I found that my mince had enough salt from the seasonings that I added but just check yours to make sure that it has enough salt)
  6. For the potato topping, shred the potatoes
  7. When the potatoes have all been shredded squeeze all the liquid out of the potatoes
  8. Add the egg, cornflour, oil and salt to the shredded potatoes and mix well.
  9. Once the mince is cooked place it in a baking dish that is suitable for the oven
  10. Gently place the shredded potato mixture on top of the mince layer and bake in the oven at 180⁰C for 55 – 60 minutes or until the potatoes go a nice golden brown colour
No Comments

Post A Comment