Traditional meat pie without phyllo
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Traditional meat pie without phyllo

Minced beef and graviera cheese come together in a pie with no phyllo! A main course you will love!

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DIRECTIONS

  1. Rinse, clean and cut the potatoes in small cubes.
  2. In a pot filled with salted water, boil the potatoes for 20-30 minutes until soften. Then strain them and smash them with a fork.
  3. Add to the potatoes the milk, salt and pepper and Horio soft salted with cow butter (or Horio soft light butter).
  4. Clean and finely chop the onion, the garlic and the parsley. Then clean and cut the carrots in slices.
  5. In another pot, heat Horio extra virgin olive oil mountain regions and sauté the minced meat, the onion and the garlic for 5 minutes.
  6. Add the flour, the broth, the parsley, the carrots, salt and pepper and mix them well for about 15 minutes.
  7. In a non-stick baking tray put the meat mixture, cover it with the potatoes and sprinkle with Horio graviera cheese grated.
  8. Cook in preheated oven for 45 minutes at 180 – 200C.

 

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    INGREDIENTS

    1 kilo potatoes 500 gr. minced beef ¼ Horio graviera grated 25 gr. Horio soft salted with cow butter or Horio soft light butter 25 gr. flour 6 medium sized carrots 3 tblsp milk 2 tblsp parsley 1 tblsp Horio extra virgin olive oil mountain regions 1 medium sized onion 1 garlic salt and pepper
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