Potato And Cheddar Pie
Serves 4. No-one can say no to a pie!
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Directions
- Preheat the oven to 180°C.
- Heat the oil in a large pot and sauté the onion and garlic for a few minutes. Add the mince and break up with a fork.
- Add the rest of the ingredients except the pastry and egg, stir, cover and cook for 40 minutes.
- Spray a 23 cm springform cake tin with nonstick spray. Roll out the pastry and line the tin, leaving some pastry overhanging the rim.
- Spoon the mince mixture into the case and fold over the hanging pieces. Brush with the egg and bake until puffed and golden, 30 minutes.
Ingredients
- 45 ml sunflower oil
- 1 onion, finely chopped
- 3 onion, finely chopped
- 450 g pork mince
- 250 g button mushrooms, sliced
- 10 ml ground paprika
- 5 ml cayenne pepper
- 250 g spinach, washed and chopped
- 8 baby potatoes, skin on, quartered and parboiled
- 250 ml sour cream
- 15 ml fresh lemon juice
- 15 ml fresh parsley, finely chopped
- 50 g cheddar, grated
- Salt, to taste
- 400 g store-bought shortcrust pastry
- 1 large egg, lightly beaten