Meat pie from Tater Tots

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 286, total fat 17 G., saturated fats 7 G., proteins 27 G., carbohydrates 8 G., fiber 2 G., cholesterol 82 mg, sodium 556 mg, sugar 4 G.

You'll agree, it's convenient to prepare and serve one dish that includes both meat and a side dish. This hearty pie from Sunny Anderson is just such a case in point. The meat filling, vegetables, and gooey Havarti cheese are topped with crispy Tater Tots. Both adults and children will love this dish!

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.

Ingredients for the recipe:

3 tbsp. l. olive oil
700 g of ground beef with 20% fat content
2 tsp Worcestershire sauce
0.5 tsp hot Hungarian paprika + extra for sprinkling
2 tbsp tomato paste
0.5 cups beef broth
1 tbsp. chopped Vidalia onion
2 carrots, peeled and grated
2 zucchinis, cut into thin strips
1 red bell pepper, seeded and cut into thin strips
220 gr. grated havarti cheese
1 package (900g) frozen Tater Tots, fry according to package directions

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, zucchini, carrot, potato, sweet pepper, Havarti cheese, paprika, Vidalia onion, tomato paste

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large skillet, heat the olive oil over medium-high heat. When it begins to shimmer, add the ground beef, Worcestershire sauce, paprika, a pinch of salt, and a few turns of the black peppercorns.

Cook until the meat is browned, 6-8 minutes. Add the tomato paste and cook for a few minutes. Add the broth and bring to a boil. Season with salt again and use a slotted spoon to transfer the meat to a bowl, discarding the fat in the pan.
Add the onion to the same pan and cook until almost tender. Then add the carrots, zucchini, bell pepper, a pinch of salt, and a few turns of the black pepper grinder. Cook, stirring, until the vegetables are softened but still slightly crisp, 6-8 minutes. Remove from heat.
Spoon half the meat mixture into the bottom of a 22x32cm baking dish, pressing it down to even it out, then sprinkle evenly with half the cheese.
Place the remaining half of the beef on top of the cheese and press down. Add the vegetables, then the remaining cheese; smooth out the topping.
Arrange the potato balls on top in neat rows. Sprinkle with paprika and bake until the edges are golden brown, 25 minutes.

Categories:

recipe / Calorie content of prepared meals / Main courses / Casseroles / Meat / Vegetables and mushrooms / Sunny Anderson

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