Ingredients:
- 1 packet Knorr instant mashed potato mix
- 1 heaping tablespoon Napoleon plain cream cheese (≈ 25 g)
- 1 heaping tablespoon Napoleon garlic & dill cream cheese (≈ 25 g) (or substitute with another 25 g of plain cream cheese)
- 2 cups boiling water (≈ 480 ml)
- ½ cup milk (≈ 120 ml)
- 50 g butter
- 50–70 g grated cheddar cheese (or to taste)
- 1 slice American cheese (≈ 20 g)
- 2 eggs
- Salt and black pepper, to taste
Preparation:
- In a large mixing bowl, combine all ingredients except the eggs.
- Pour the boiling water over the mixture and stir until smooth and creamy.
- Let the mixture rest for one minute, then taste and adjust the seasoning if needed. (Once you add the eggs, you can’t taste it again before baking.)
- When satisfied with the flavor, add the eggs and mix well.
- The consistency should be smooth and pourable, yet slightly thick.
Ingredients:
- 500 g ground beef
- ½ bag Sanfrost peas and carrots (≈ 200 g)
- ½ bag Sanfrost chopped onions (≈ 200 g) or 2 medium onions, finely chopped
- ½ cup prepared chicken soup (≈ 120 ml), made using chicken soup powder
- Paprika, salt, black pepper, and MSG — all to taste
- 3 Knorr garlic and parsley seasoning cubes
- All-purpose flour, as needed (about 1–2 tablespoons ≈ 10–20 g)
Preparation:
- In a large skillet, sauté the onions until translucent.
- Add the peas and carrots, stirring until thawed and heated through.
- Add the ground beef, the seasonings (paprika, salt, black pepper, and MSG), and one Knorr cube. Cook until the beef is browned and no longer pink.
- Add the prepared chicken soup and the remaining two Knorr cubes. Mix well.
- Continue cooking for another 5–10 minutes to allow the flavors to blend.
- Gradually add flour to thicken the mixture until it reaches a rich, cohesive consistency. It should be moist but not watery — when you drag a wooden spoon across the pan, the liquid should take a few seconds to fill the gap.
- In a medium-sized baking dish, spread the meat mixture evenly across the bottom.
- Pour the mashed potato mixture over the meat and spread it evenly to cover.
- Using the back of a fork, gently drag lines across the surface to create ridges — this helps the top brown evenly and develop a light crisp texture.
- Preheat the oven to 200 °C (400 °F) on a convection (fan-assisted) or turbo setting.
- Bake until the top is golden brown — adjust baking time depending on how dark and crispy you prefer the crust.
Allow the pie to rest for about 10 minutes before serving so it sets properly. Serve warm with a side salad or pickles for a complete and comforting meal.