Country pie with potato balls
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 30 G., saturated fats 8 G., proteins 28 G., carbohydrates 40 G., fiber 5 G., cholesterol 74 mg, sodium 1321 mg, sugar 5 G.
Calories 550, total fat 30 G., saturated fats 8 G., proteins 28 G., carbohydrates 40 G., fiber 5 G., cholesterol 74 mg, sodium 1321 mg, sugar 5 G.
Country pie is a similar dish to shepherd's pie, except it's made with beef instead of lamb. In this traditional country pie recipe, crispy, golden potato balls called "Tater Tots" replace the mashed potatoes. Bake them before topping them with the meat filling. This ensures they stay crispy after the final baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups frozen Tater Tots (500g)
- 2 tablespoons extra-virgin olive oil
- 4 large green onions, thinly sliced (white parts separated from green parts)
- 1 carrot, diced
- 2 cloves garlic, crushed
- 0.5 tbsp dried thyme
- 450 g lean ground beef
- 2 tbsp tomato paste
- 5 tbsp. flour
- 1 and 3/4 cups beef broth, warmed
- 1 cup frozen chopped green beans
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Spread the potato balls in an even layer on a baking sheet. Bake until golden brown and crispy, 15-18 minutes.
- Meanwhile, heat the olive oil in an oven-safe skillet over medium-high heat. Add the white and light green parts of the green onions, carrots, and 1/2 teaspoon each of salt and black pepper. Cook until the carrots are crisp-tender, about 5 minutes. Add the garlic and thyme and cook until the garlic begins to soften, about 1 minute.
- Make a large well in the center of the vegetables and add the ground beef. Cook, breaking up any lumps with a wooden spoon, until cooked through, about 6 minutes. Add the tomato paste and stir, then stir in the flour to coat the beef. Add the beef broth and green beans and bring the mixture to a boil. Reduce the heat and simmer until the liquid thickens to a stew-like consistency, about 10 minutes.
- Remove the pan from the heat and arrange the potato balls on top in an even layer. Transfer the pan to the oven and bake until the mixture begins to bubble and thicken, 8-10 minutes. Turn the oven to broil and broil the top of the pie until golden and crisp, 2-3 minutes. Sprinkle with green onions.
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