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Stew of meat and bread with cheddar cheese

Samar Maatouk


Stew of meat and bread with cheddar cheese


700 g minced beef

1 onion, chopped

2 teaspoons chopped mint leaves

2 cloves of garlic

Spice and salt to taste

3 tablespoons of tomato paste

1 tablespoon of flour

1 and a half cups of frozen peas and carrots

3 cups of meat broth

2 cups of flour

12 cup of butter, cut into cubes

1 1/2 cups shredded cheddar cheese

1 cup of sour milk (put 1 tablespoon of lemon juice in milk for 10 minutes)


How to prepare

In a pot over a stove, cook the onions until golden.

Add meat and cook for 8 minutes. Add mint leaves, garlic, salt and pepper and leave the mixture on the stove for 3 minutes.

Add tomato paste with one tablespoon of flour. Stir for two minutes, then add the carrots, peas and meat broth. Leave the mixture on low heat for 20 minutes.

At this time, mix the flour with the butter until combined. Add the cheddar cheese, then the sour milk.

Divide the dough into circles and line up the meat stew, leaving a small space between them. Sprinkle with more cheese, then place the tray in the preheated oven for 20 minutes, until the color of the bread is golden. Serve hot.