Baby potato pie with Turkey, vegetables and chicken

700 g potatoes

400 g tomatoes

250 ml water/vegetable broth

200 g Turkey meat

200 g meat chicken

125 g green peas frozen

50 g cheese (semi-hard)

3 cloves garlic

1 carrot average

1 the bulb is large

1 stem celery

2 tbsp. milk

2 tbsp. lentils

1 tbsp. vegetable oil

1 tsp. Provencal herbs (or other seasonings to taste)

salt, pepper

Mince chicken and turkeys.

Peel, chop onion and garlic finely chop the celery, cut into pieces tomatoes.

To heat Tolstoganova pan with oil until transparent to passionate onion, put the celery, garlic, 3-4 min cook over medium heat, add the beef and fry everything until it is almost cooked.

Put in almost minced meat, peas, lentils, herbs, tomatoes, pepper, salt, add the broth, bring to a boil, then covered for 40 minutes

Peel the potatoes, carrots, cut into slices, put in boiling water and 15 min boil (until tender, then drain the liquid, pour the hot milk, salt, crushed them into a puree.

On a small grater, grate the cheese.

Take ovenproof form, put a layer of stuffing on top put the potatoes, sprinkle all the cheese, baked baby potato pie with Turkey, vegetables and chicken in a preheated 200 degree oven for 15-20 minutes until Browning.

How to choose a meat grinder. We'll show you.