Loaded with bits of meat, this pie is sure to be a hit!
Russet potatoes have a more “flaky” texture due to high starch and low moisture content, making them perfect for baking.
| 2 | russet potatoes |
| 30 g | butter |
| 100 ml | skim milk |
| 1 teaspoon | MAGGI® CukupRasa™ |
| For the Filling: | |
| 2 | garlic, minced |
| 1 | onion, diced |
| 1 | carrot, diced |
| 1 cup | mushrooms, diced |
| 2 | bird’s eyes chilli |
| 250 g | minced meat |
| 4 tablespoon | MAGGI® Tomato Ketchup |
| 2 | tomatoes |
| 50 ml | water |
1. Slice potatoes and boil them for 8 minutes until soft.
2. Meanwhile, fry garlic, onion, carrot, mushrooms and chillies until a little soft.
3. Add minced meat, stock cube, tomato ketchup and fresh tomatoes. Pour in a bit of water and allow it to simmer for 10 minutes.
4. Mash potatoes with butter, milk and MAGGI® CukupRasa™.
5. Place filling in ramekins, top with the mashed potato and bake in oven, top grill at 180℃ for 10 - 15 minutes.
Energy 340 kcal
Protein 31g
Fat 12g
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