Meat and potato pie

Directions

1. In a large saucepan, pour the olive oil, chopped onion and the chopped garlic. Sauté on a low heat until the onion start to turn slightly golden, stirring occasionally.
2. Add the ground meat and season with salt, pepper, nutmeg, Worcestershire sauce and tomato pulp. Stir and cook the meat on a medium-low heat for 15 minutes, stirring occasionally.
3. Meanwhile, peel, wash the potatoes and cut into small cubes. Season with a little salt and fry the potatoes in hot oil (don't fry too much the potatoes).
4. Turn off the heat and place the potatoes on a plate with absorbent paper.
5. Add the potatoes to the meat pan and sprinkle with chopped coriander. Mix everything and turn off the heat.
6. Preheat the oven to 180ºC (350ºF). Grease a pie pan (24 centimeters (9 1/2 inches)) with butter, line with puff pastry and prick the bottom with a fork.
7. In a bowl, combine the béchamel, cream, egg yolk and a few drops of lemon juice until obtain a creamy and homogeneous mixture.
8. Add the meat and potatoes over the pie and drizzle with the béchamel and cream mixture. Sprinkle with grated cheese and bake until golden, about 45 minutes.
9. Turn off the oven and serve the pie with tomato salad.