Peanut Mince Pie

(*) Pie dish of 26 centimeters in diameter. Enough for 4 people Butter the pie dish, spread with the dough, pierce the bottom tightly. Leave to cool until ready to use.

For the filling, chop the onions, shallots and parsley. In a skillet, brown the mince in clarified butter over high heat, turning. Reduce heat, add onions, shallots and parsley, sauté for five minutes. Dust with flour, add tomato puree and mix. Squeeze garlic and add, douse with soup. Cover and simmer on low heat for thirty minutes. Season as needed.

In the meantime, cook the potatoes in their skins in steam with the lid on. Peel them while they are still hot and pass them through a sieve. Mix with butter and milk (the puree must be firm), season with salt, a little pepper and freshly grated muscat. Cool slightly. Mix the eggs, measure out three tablespoons and set aside.

Mix the rest of the eggs into the puree.

Preheat the oven to 220 degrees.

Sprinkle half of the grated cheese on the pastry base. Spread half of the mashed potatoes evenly on the pastry base. Put meat on top, cover with remaining mashed potatoes. Brush with beaten egg, sprinkle with remaining cheese. Bake pie in lower part of oven for ten minutes.

Reduce heat to 190 degrees and bake another fifteen to twenty min. Serve hot.

Serve with endive salad.

Tips and variations Gives a beso

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