Tibetan-style Meat and Potato Pie

Ingredients

In this Tibetan adaptation of the British Meat and Potato Pie, we substitute the traditional British ingredients with Tibetan flavors and spices. The original recipe uses beef or lamb, while we incorporate yak meat, which is commonly found in Tibetan cuisine. Additionally, we infuse the pie with a blend of Tibetan spices such as cumin, coriander, and turmeric, giving it a distinct Himalayan twist. We alse have the original recipe for Meat and Potato Pie, so you can check it out.

• 500g (1.1 lb) yak meat, diced 500g (1.1 lb) yak meat, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 medium potatoes, peeled and thinly sliced 4 medium potatoes, peeled and thinly sliced
• 1 sheet of ready-made puff pastry 1 sheet of ready-made puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the diced yak meat to the pan and cook until it is browned on all sides.
4. 4.
   Sprinkle the ground cumin, ground coriander, ground turmeric, salt, and black pepper over the meat. Stir well to coat the meat evenly with the spices.
5. 5.
   Pour enough water into the pan to cover the meat, then reduce the heat to low and simmer for 1 hour, or until the meat is tender.
6. 6.
   Remove the pan from the heat and let it cool slightly.
7. 7.
   Roll out the puff pastry sheet and line a pie dish with it, leaving some excess pastry hanging over the edges.
8. 8.
   Layer the sliced potatoes on top of the pastry, covering the bottom completely.
9. 9.
   Spoon the cooked meat mixture over the potatoes, spreading it evenly.
10. 10.
    Fold the excess pastry over the filling, sealing the edges of the pie.
11. 11.
    Brush the top of the pie with the beaten egg wash.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Yak meat — If yak meat is not available, you can substitute it with beef or lamb for a similar flavor and texture.
• Ready-made puff pastry — If you prefer to make your own pastry, feel free to do so. Just ensure that it is rolled out to the appropriate thickness.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of Tibetan red chili powder to the meat mixture.
• Serve the pie with a side of traditional Tibetan pickles for a tangy contrast.
• If you prefer a spicier pie, you can increase the amount of ground cumin and coriander in the spice mixture.
• Make sure to let the pie cool slightly before cutting into it to allow the filling to set.

Serving advice

Serve the Tibetan-style Meat and Potato Pie warm, accompanied by a fresh salad or steamed vegetables. It makes for a satisfying main course that can be enjoyed for lunch or dinner.

Presentation advice

To present the pie beautifully, garnish it with a sprinkle of freshly chopped cilantro or parsley. This adds a pop of color and freshness to the dish.