How to make
Boil the potatoes and mash them to a sludge. Add the egg, butter, flour, black pepper, salt to taste and stir well. Sprinkle a little flour in an oiled tray, pour the potato dough in it.
Braise the finely chopped onions and carrot in a pan. Dilute the mince with a little water so it doesn't get lumpy. Add it and stir. Add the diced pickles and roasted peppers. Season with the salt and dry spices. Stir well.
Braise the butter in a casserole and add the flour. Stir to a sludge. Gradually add the milk and stir. Season with salt and nutmeg.
Pour the stuffing over the potato dough in the middle, in order to obtain a crust around the sides. Smear with the prepared bechamel sauce on top.
Bake in a preheated 390°F (200 °C) oven 20-30 min. for the potato dough to crisp. Then take it out and grate the cheese on top, return to the oven for the cheese to crisp.
Serve the ready pie slightly cooled.
Bon appetit!
