Russian Meat And Potato Pie
|Potatoes||2 Pound (1 Kilogram)|
|Butter||2 Ounce (50 Gram)|
|Black pepper||To Taste|
|Eggs||2 , lightly beaten|
|Vegetable oil||2 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Mushrooms||4 Ounce, sliced (125 Gram)|
|Minced beef||1 Pound (500 Gram)|
|Caraway seeds||1⁄2 Teaspoon|
|Cheddar cheese||2 Ounce, grated (50 Gram)|
Cook the potatoes in boiling salted water until they are tender.
Return to the saucepan and add half of the butter, the milk and salt and pepper to taste.
Mash well until smooth.
Allow to cool for 10 minutes.
Stir half the beaten egg into the potato mixture, beating briskly until the mixture is smooth and slightly stiff.
Set aside while you cook the pie filling.
Melt the remaining butter with the oil in a frying pan.
Add the onions and fry until they are soft but not brown.
Add the mushrooms and fry for 3 minutes.
Add the meat, salt and pepper to taste and the caraway seeds and cook until the meat is browned.
Cover the bottom of a baking dish with half the potato mixture.
Spoon over the meat mixture and cover with the remaining potato mixture.
Brush the top with the remaining beaten egg.
Sprinkle over the cheese.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 30 to 40 minutes or until the top is golden brown.