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Vegetable pie with corn semolina

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Ingredients for 4 servings:

  • 100 g carrot(s)
  • 100 g corn semolina
  • ½ liter vegetable broth
  • 5 g butter
  • 250 g minced beef
  • 250 g pork mince
  • 1 roll
  • 1 egg(s)
  • 1 onion(s)
  • 1 clove(s) garlic
  • Salt
  • pepper
  • nutmeg
  • 200 g peas, fresh or frozen
  • 200 g cheese (Gouda)
  • 1 point cress

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, wash, and dice the carrots. Cook in 1/8 liter of broth for 3 minutes, drain, and set aside. Let the cornmeal swell in the remaining boiling broth for about 15 minutes. Butter a 24 cm springform pan. Knead the meat, soaked and squeezed bread rolls, egg, diced onion, crushed garlic, and seasonings into a dough. Pour the cornmeal slurry into the pan and smooth it out. Spread the meat on top and smooth it out. Bake in the oven (electric oven, 200°C) for about 30 minutes. Then sprinkle peas, diced carrots, and diced cheese thickly on top. Bake for another 10 minutes, then top with torn cress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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