Meat Pie with a Cheesy Kumara Topping

A comforting family-friendly 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.

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Family Favourites,

Mince,

Everyday,

Family Favourites

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.

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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.

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

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Nutrition Information per Serving (606g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2,297

Protein

54.9g

Total Fat