فطيرة الراعي

Heat the butter and oil in a saucepan on the fire, then add the chopped onion and sauté until it wilts.

Add the minced meat along with the oregano and black pepper, and continue stirring until the meat is cooked through.

Add the minced garlic and stir well.

Add the flour and stir into the ingredients until well distributed.

Add tomato paste, Worcestershire sauce (if desired), water, salt, carrots and peas

Let the mixture boil for 10 minutes until it thickens.

If needed, you can add more water if the mixture seems dry.

Pour the meat mixture into an ovenproof pan.

Mash the boiled potatoes while hot with butter, a pinch of (salt, black pepper, garlic powder) and cheddar cheese (optional).

Add the milk to the potatoes and mash again until smooth.

Spread the potato mixture over the meat using a spoon moistened with water or wet your hands with a little water to make it easier to spread.

Sprinkle the breadcrumbs on top.

Place the tray in an oven preheated to 180°C (350°F) on the center rack with the heat on low for half an hour or until bubbles begin to appear.

At the end, we brown the face until it acquires a golden color.

Let the pie sit for 10 minutes before serving and slicing.