Minced meat pie with Tandem bacon

Products for 4 portions

450 g Tandem minced meat mix
3 tbsp. olive oil
1 onion
2 stalks of celery
2 carrots
2 tbsp. tomato paste
300 ml chicken broth
300 ml dark beer
900 g potatoes
60 ml cream
60 g butter
1 tbsp. flour
1½ tsp. salt
1 tsp. pepper

 

For serving:
Peas in butter
Roasted root vegetables

 

Preparation

In a large dish, heat the olive oil and add the finely chopped onions, carrots and celery.
Add salt, season with pepper and cook for 3-4 minutes on medium heat. Cut the bacon into large cubes and add it to the vegetables. Place on the hot plate for 2-3 minutes and add the minced meat. Stir until dry and crumbly and cook for 4-5 minutes until white.
Add the tomato paste and cook for about a minute.
Add the broth and the beer, stir and leave to boil. Reduce the heat and cook for 10-12 minutes to mix the tastes.
Strain the potatoes and blend with a potato press. Add the butter and cream and mix well.
Using a slotted spoon, remove the minced meat mix and transfer to a baking dish.
Cover the minced meat with the blended potatoes and lightly scrape with a spoon or fork to obtain a crispy crust.
Bake the pie for 25-30 minutes in an oven preheated to 200 degrees. For the last 5 minutes, switch the oven to grill mode.
Return the pan with the cooking sauce to the hot plate and add the flour to it. Stir well and cook for 3-4 minutes until it thickens. Strain and transfer to a sauce boat.
Serve the pie with roasted vegetables, peas in butter and a little bit of the sauce.