Beef And Vegetable Pie

• 1 lb all-purpose flour
• 1 oz fresh yeast
• 1 tsp sugar
• 9 oz pre-boiled, peeled potatoes, pushed through a potato ricer
• 6 tbsp canola oil, or olive oil
• 3/4 cup lukewarm water
• 1 lb ground beef
• 1 None onion, peeled and diced
• 3/4 cup milk
• 4 None medium eggs
• 1 pinch nutmeg, freshly grated
• 5 oz Gruyere or Swiss cheese, grated
• 10 oz (about 3 medium) carrots, peeled and cut into batons
• 1 None leek, cut into strips

1. Sift the flour with a teaspoon of salt. In a bowl, mix the yeast with the sugar, then add the mashed potatoes, 4 tablespoons of oil, 3/4 cup of lukewarm water and the flour. Blend the ingredients together then knead to form a smooth dough. Cover and leave to proof in a warm place for about an hour.
2. Heat the rest of the oil in a skillet and saute the beef for about 5 minutes. Add the onion, and saute 5 minutes more. Season.
3. In a bowl, whisk together the milk and eggs; add the nutmeg, then season. Stir in the cheese.
4. Grease a large deep-sided pie pan and dust with flour. Roll out the dough in a circle so that it is big enough to line the bottom and the sides of the dish completely. Fill with a third of the beef and onions, then arrange the carrot batons and leek strips on top. Pour in the cheese mixture and bake in a preheated oven at 400u0b0F for 1 1/4-1 1/2 hours. Ten minutes before the end of the cooking time, remove the pie and top with the remaining beef mixture, then return to the oven. To serve, cut the pie into slices.

flour, yeast, sugar, potatoes, canola oil, water, ground beef, onion, milk, eggs, nutmeg, gruyuere, carrots

Taken from recipes-plus.com/api/v2.0/recipes/19884 (may not work)