- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Meat:
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the ground meat and cook until browned, breaking it apart with a spoon as it cooks.
- Prepare the Filling:
- Stir in the tomato paste, broth, and mixed vegetables.
- Add thyme, rosemary, salt, and pepper.
- Cook for 5-7 minutes until the mixture is well combined and slightly thickened.
- Remove from heat and let it cool slightly.
- Prepare the Custard:
- In a medium bowl, whisk together the eggs and milk until well combined.
- Season with a pinch of salt and pepper.
- Assemble the Pie:
- Transfer the meat mixture into a greased baking dish (about 9-inch round or similar size).
- Pour the egg and milk mixture evenly over the meat filling.
- Sprinkle the shredded cheese on top.
- Bake:
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and set.
- A knife inserted into the center should come out clean, indicating the custard is fully cooked.
- Serve:
- Let the pie cool for a few minutes before slicing.
- Serve warm, and enjoy!
This quick meat pie is not only dough-free but also easy to make and full of flavor. Perfect for a cozy tea-time meal!
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