Chorizo + halloumi = a recipe for success!
To make the pie filling, dice the chorizo and place into a cold pan. Bring to a medium heat,
Stirring until chorizo is caramelised and released its oil content. Add the onions and continue to sauté for 5 minutes. Add the beef and brown. Tumble in the halloumi, along with the tomato paste, tinned tomatoes and stock. Simmer and then reduce heat, stirring occasionally for around an hour, or until the beef is tender and sauce is glossy.
Meanwhile, peel the potatoes and place in a saucepan of cold water. Bring to the boil and cook until potatoes are tender. Drain well and return to the saucepan. Add the butter and milk and mash until smooth and creamy. Season well with salt and pepper.
Preheat oven to 200C. Divide the beef mix between 4 individual pie dishes. Top equally with mashed potato. Using a fork, fluff the top of the potato and then top with grated cheese. Place the pies onto a baking tray and into the oven. Bake for 20 minutes or until tops are golden and cheese is melted.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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