Cut potatoes into 1 cm cubes and boil them for 12 minutes until nearly tender.

Ingredients

• 400 gBeef, ground, 80% lean meat / 20% fat, raw
• 400 gPork, ground, 84% lean / 16% fat, raw
• 300 gPotatoes, flesh and skin, raw
• 480 gPie crust, deep dish, frozen, unbaked, made with enriched flour
• 180 gOnions, raw
• 2 gSpices, thyme, dried
• 500 gBeverages, water, tap, drinking not counted – removed
• 5 gSalt, table

Method

1. Cut potatoes into 1 cm cubes and boil them for 12 minutes until nearly tender.
2. Fry onion at 170 °C for 5 minutes; add both meats, thyme and salt and stir 10 minutes.
3. Stir in potatoes, cool filling for 5 minutes and heat oven to 200 °C.
4. Line a pie dish with half the pastry, fill, cover with the other half and seal edges.
5. Cut a steam vent and bake 35 minutes until golden and 74 °C at the centre.