meat pie with cheesy vegetable topping


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Cooking receipe to make meat pie with cheesy vegetable topping under category Aga Recipes. You may find some video clips related to this receipe below.

meat pie with cheesy vegetable topping

2 tbsp oil

2 lb good quality lean minced beef or lamb

1 large onion peeled and chopped

1 large carrot peeled and chopped

2 tbsp plain flour

1/2 tsp ground cinnamon

2 tbsp tomato pure

1 tsp dried thyme

600ml beef or lamb stock

salt and freshly ground black pepper

2 tbsp chopped fresh parsley

Topping:

1.1 kg mixed root vegetables such as parsnips turnips and potatoes

4 tbsp mayonnaise

75g mature cheddar cheese grated melted butter for brushing

Heat 1 tbsp of the oil in a large flameproof casserole on the boiling plate.

Add the minced meat and fry stirring occasionally until the meat is browned. Lift out with a slotted spoon onto a plate and set aside.

Heat the remaining oil in the casserole on the boiling plate.

Add the onion and carrot and fry far 3 to 5 minutes or until starting to soften and brown lightly.

Return the minced meat to the casserole. Add the flour cinnamon and tomato pure; cook for 1 minute.

Stir in the thyme stock salt and pepper. Bring to the boil.

Cook uncovered on the floor of the roasting ovenfor 30 to 35 minutes. Skim off the fat from the surface then stir in the parsley and adjust the seasoning

The mince may be cooked the day before up to this stage. Cool cover and chill. It will then be easier to apply the topping. Allow 10 minutes longer in the ovento heat through.

Meanwhile for the topping peel the root vegetables and cut into chunks.

Place in a saucepan cover with cold salted water and bring to the boil on the boiling plate.

Transfer to the simmering plate and simmer covered for 5 minutes.

Drain off most of the water then cover and cook in the simmering ovenfor 20 to 30 minutes until very soft.

Drain and dry off completely on the simmering plate.

Mash the vegetables leaving some chunks for texture.

Stir in the mayonnaise and grated cheese. Season with salt and pepper to taste.

Spoon the meat mixture into a 2 litre ovenproof baking dish which isabout 40mm deep.

Pile the mashed vegetables on top and brush with melted butter.

Stand the dish on a baking tray.

Place on the grid shelf on the highest runners possible in the roasting ovenpositioning the dish towards the back of the ovenand cook for 20 to 25 minutes or until the topping is golden brown.

Serve with savoy cabbage.

The root vegetable topping for this tasty mince is enriched with cheddar cheese and mayonnaise.

Serves 6

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