Cottage pie with peas-lentils-maizeix

Name: cottage pie with peas-lentils-maizeix
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 250 g fine winter carrot; 2 leeks; 1 el peanut oil; 300 g minced beef; 400 g chopped tomatoes garlic onion in tin; 225 g HAK peas, lentils and corn mix in bag; 800 g chilled mashed potatoes; 100 g grated Gouda old cheese 48

Cottage pie or Shepherd's pie of minced meat and mashed potatoes with peas, lentils, corn, tomato, garlic, onion and cheese.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm, greased)

Directions

Preheat the oven to 200 ° C.
Peel the carrots and cut into cubes of ½ cm (brunoise). Wash the leeks and cut into thin half rings.
Heat the oil in a frying pan and fry the minced meat over medium heat in 3 minutes.
Add the carrot and leek and cook for 4 minutes.
Add the tomatoes and pea mix and season with pepper and salt.
Divide the mixture over the baking dish.
Divide the mashed potatoes over it and sprinkle with the grated cheese. Fry the pie in the middle of the oven for about 30 minutes until it is golden brown and done.