Minced Meat and Potato Pie

Minced Meat and Potato Pie 

Ingredients (Serves 4 to 6)
For the pastry:

2 rolls of puff pastry (or shortcrust pastry, if preferred)
1 egg yolk + 1 tbsp milk (for egg wash)

For the filling:

400g ground meat (beef, veal, or a combination)
3 medium potatoes, diced small
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced small (optional)
1 tbsp olive oil
1 tbsp flour
150ml beef broth
1 tbsp crème fraîche or grated cheese (optional)
1 tsp thyme or herbes de Provence
1/2 tsp 1/4 tsp paprika (optional, for a stronger flavor)
Salt, pepper

Preparation
1. Prepare the filling

Cook the potatoes in boiling salted water for 5 to 7 minutes, until slightly tender. Drain and set aside.
In a skillet, heat the olive oil and sauté the onion, garlic, and carrot until softened.
Add the ground beef and cook, breaking it up well.
Sprinkle with flour, stir, then add the stock. Simmer until the sauce thickens slightly.
Stir in the potatoes, herbs, paprika, salt, and pepper. Mix well and let cool for a few minutes.

2. Assemble the pie

Preheat the oven to 180°C (350°F). Spread the first layer of pastry in a buttered tart pan. Lightly prick the bottom with a fork.
Pour the filling over the pastry. Add a little crème fraîche or grated cheese if desired.
Cover with the second layer of pastry and seal the edges well. Create a small vent in the center to allow steam to escape.
Brush with the egg yolk and milk mixture for a nice golden brown.

3. Bake

Bake for 35 to 40 minutes, until the pastry is golden brown and crispy.
Let cool for a few minutes before serving.

Serving

Serve with a green salad and yogurt or homemade tomato sauce. A simple and delicious dish that will please the whole family! 

Enjoy your meal!