Meat Pie

Prepare the mashed potatoes:

1. Peel the potatoes and cut them into medium cubes.
2. Place them in a pot with water and a pinch of salt. Cook over medium-high heat until tender, about 15-20 minutes.
3. Drain the potatoes and, if necessary, peel them. Mash them with a fork or potato masher until smooth.
4. Add the butter, salt, and pepper to taste. Mix well until creamy. Set aside.

Prepare the meat filling:

1. Peel and finely chop the onion and garlic.
2. Peel and dice the carrots into small cubes.
3. In a large skillet, heat a bit of olive oil over medium heat. Sauté the onion and garlic for about 3-4 minutes, until golden and fragrant.
4. Add the ground beef and cook until fully browned, breaking it apart with a wooden spoon.
5. Add the carrots and mixed vegetables (or petit pois), draining them if necessary.
6. Stir in the 4 tablespoons of tomato paste and mix well. Cook over low heat for about 5-7 minutes, stirring to combine flavors.
7. Season with salt and pepper to taste. Cook for a few more minutes to evaporate excess liquid.

Assemble the meat pie:

1. Preheat the oven to 180°C (350°F).
2. In an oven-safe dish (approximately 25×20 cm), spread the meat mixture evenly at the bottom.
3. Cover the meat with the mashed potatoes, smoothing it with a spatula so it evenly coats the meat.
4. Sprinkle the grated Parmesan cheese on top.

Bake:

1. Place the meat pie in the oven for about 20-25 minutes at 180°C (350°F) until the top is golden and crispy.
2. For extra browning, you can broil it at 200°C (390°F) for a few minutes, keeping a close eye to avoid burning.

Serve:

1. Let the meat pie rest for a few minutes before serving.
2. Serve each portion with a fresh salad or your preferred side dish.