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Savoury beef & caramelised onion pie with cheesy potato top & cucumber salad recipe

Savoury beef & caramelised onion pie with cheesy potato top & cucumber salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Baking dish
  • 1 Steamer pot
  • 1 Medium pot
  • 1 Large frypan

Ingredients

  • oil spray

Potatoes

  • 600 g potatoes
  • 1 tbsp olive oil
  • ¼ cup milk or plant-based milk

Caramelised onion

  • 1 brown onion
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup

Cook beef & veggies

  • 1 carrot
  • 1 tbsp olive oil
  • 600 g beef mince
  • 1 cube beef stock
  • ¼ cup tomato paste
  • 400 g crushed tomatoes
  • 1 cup frozen peas
  • 50 g cheese

Make salad

  • 1 cucumber
  • 2 cups mixed green salad
  • 1 tbsp balsamic vinegar
  • 1 tbsp 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