Savoury beef & caramelised onion pie with cheesy potato top & cucumber salad
Print RecipeServings: people
Equipment
- 1 Baking dish
- 1 Steamer pot
- 1 Medium pot
- 1 Large frypan
Ingredients
- oil spray
Potatoes
- 600 g potatoes
- 1 tbsp / 15 ml olive oil
- ¼ cup / 60 ml milk or plant-based milk
Caramelised onion
- 1 brown onion
- 1 tbsp / 15 ml olive oil
- 2 tbsp / 30 ml balsamic vinegar
- 2 tbsp / 30 ml maple syrup
Cook beef & veggies
- 1 carrot
- 1 tbsp / 15 ml olive oil
- 600 g beef mince
- 1 cube beef stock
- ¼ cup / 70 g tomato paste
- 400 g crushed tomatoes
- 1 cup / 140 g frozen peas
- 50 g cheese
Make salad
- 1 cucumber
- 2 cups / 120 g mixed green salad
- 1 tbsp / 15 ml balsamic vinegar
- 1 tbsp / 15 ml olive oil
Instructions
Before you start
- Bring a steamer pot of hot tap water to a boil. Spray a baking dish with oil spray.
Potatoes
- Peel and dice 600 g potatoes. Add the potatoes to the steamer pot of boiling water and cook for 12-15 minutes, until tender. Remove from heat, drain and transfer the potatoes to the bottom pot. Add 1 tbsp olive oil, ¼ cup milk and season with salt and pepper. Mash until smooth. Cover to keep warm.
Caramelised onions
- Peel and slice 1 brown onion. Heat 1 tbsp olive oil in a medium pot over medium heat. Add the onions and cook for about 8 minutes, stirring occasionally, until tender. Add 2 tbsp balsamic vinegar and 2 tbsp maple syrup, and cook another 5 minutes or until very soft. Season to taste with salt and pepper.
Cook beef
- Meanwhile, peel and finely dice 1 carrot. Heat 1 tbsp olive oil in a large frypan. Cook 600 g beef mince and carrot, breaking up the mince with a spoon, for 4-5 minutes. Crumble in 1 cube beef stock, add ¼ cup tomato paste, 400 g crushed tomatoes and 1 cup frozen peas and cook for 1-2 minutes. Add 125ml or ½ cup of water and cook for 3-4 minutes, until slightly thickened. Stir through caramelised onion.
Cook pie
- Preheat grill to medium-high. Transfer the beef filling to the prepared baking dish, then spoon dollops of the mashed potato on top and grate over 50 g cheese. Grill for 5-8 minutes or until the cheese is golden and melted.
Make salad
- Meanwhile, thinly slice 1 cucumber. In a medium bowl, combine 2 cups mixed green salad, 1 tbsp balsamic vinegar and 1 tbsp olive oil Season with salt and pepper and toss to combine.
To serve
- Divide the savoury beef and caramelised onion pie with cheesy potato top between plates with cucumber salad on the side.
Nutrition
Calories: 706kcal | Carbohydrates: 59g | Protein: 42g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 112mg | Sodium: 709mg | Potassium: 1985mg | Fiber: 9g | Sugar: 21g | Calcium: 233mg | Iron: 8mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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