Spring is right around the corner and with the new season, comes new ideas for dishes to prepare. This Spring Veal and Pea Pie is perfect for a family dinner. The recipe combines cream, peas minced veal and other hearty ingredients for a flavorful explosion for your taste buds. Be sure to serve the dish with your favorite salad topped with a rich hazelnut oil vinaigrette. Pick up the ingredients this week so you can surprise your family with this dish soon.


  • 800 grams minced veal
  • 1 beef bouillon cube
  • boiling water (15 cl.)
  • 1 onion
  • 1 tablespoon olive oil
  • 10 grams butter
  • 800 grams potatoes
  • 400 grams frozen peas
  • cream (10 cl. liquid)
  • hazelnuts


  1. Mince the veal.
  2. Dissolve the bouillon cube in 15 centiliters of boiling water.
  3. Peel and chop the onion.
  4. Heat the olive oil and butter in a skillet, then saute the onion.
  5. Add the minced meat and broth and simmer for 20 minutes while stirring. There should be residual liquid.
  6. Peel the potatoes and cook them for 20 minutes in salted boiling water.
  7. Separately, cook the peas in boiling, salted water.
  8. Drain the peas, and mash them with a little cooking water.
  9. Drain the potatoes and add the cream and peas to the potatoes. Stir and mash coarsely.
  10. Preheat oven to 350F.
  11. Butter a baking dish.
  12. Put the meat in the dish, cover with the mashed potatoes and scatter some nuts on top.
  13. Bake for 20 minutes.
  14. Serve hot with a salad and hazelnut oil vinaigrette.
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