Beef mince pie with mashed potato and Reblochon

Ingredients

Preparation

Peel the potatoes, cut into even slices and boil until soft. Drain the potatoes, mash and add the butter, salt, pepper and nutmeg. Mix thoroughly. Cut the onion into thin strips and cook in a pan with oil until lightly golden brown.

Then add the chopped garlic and cook for a couple of minutes more. Mix the meat and tomato in a bowl. Add the spices to the onion, cook for a few seconds and add the meat and tomato. Cook over a low heat for 15 minutes. Chop the Reblochon cheese. Scramble the egg in a pan with a little oil for 30 seconds. Season the sautéed mixture with salt and pepper, and add the olives and egg.

Assembly

On a baking tray greased with oil, arrange a thin layer of mashed potato, place the sautéed meat mixture on top, then a thin layer of Reblochon cheese and cover with more mashed potato. Cook in the oven at 200ºC until the mashed potato is golden brown, about 10 minutes.

Notes

By mixing the meat and tomato before cooking, lumps of meat will be avoided. You can also boil the egg for 10 minutes and then chop it up.

Tip

For a more attractive presentation, you can arrange the layers in cylindrical moulds or individual dishes and cover with mashed potato using a piping bag, forming peaks.