4 Serves
106 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
91 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
952 mg / 4,700 mgSodium
2170 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
11 g / 20 gCholesterol
129 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Heat the cooking oil in a large frying pan over medium heat and sauté the onion and garlic until softened.
Add the minced meat to the frying pan and brown thoroughly, breaking it up with a wooden spoon.
Stir in the salt and pepper to season the meat mixture, then simmer with stock and thickener until a rich gravy forms.
Line the pie dish with the pie crust dough, pour in the cooled meat mixture, and cover with a top layer of dough, sealing the edges.
Bake the pie in a preheated oven until the pastry is golden brown and crisp.
38
g70
g12
g
