The meat pie with pumpkin and potatoes is a good and simple main course that also contains vegetables.
It consists of deliciously seasoned ground meat as if we were preparing meatballs, good cheese, and then a decorative ring of potato and pumpkin slices, all creating a combination as beautiful to see as it is good to eat.
In my house, this meat pie often keeps us company on cold autumn or winter evenings, when a hot, tasty, and nutritious dish is just what we like.
I love to scent it with freshly cut rosemary from my plant, with oregano and freshly ground black pepper.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 601.30 (Kcal)
- Carbohydrates 18.59 (g) of which sugars 3.27 (g)
- Proteins 44.85 (g)
- Fat 37.90 (g) of which saturated 15.83 (g)of which unsaturated 13.71 (g)
- Fibers 4.38 (g)
- Sodium 860.77 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb beef (seasoned ground as for meatballs)
- 2 eggs
- 1/2 cup g Grana Padano DOP
- 3/4 oz g breadcrumbs (soaked in milk)
- as needed milk
- as needed salt
- leaves parsley
- 1 potato (large)
- 7 oz g yellow pumpkin
- 1/2 cup g cheese (galbanino)
- as needed extra virgin olive oil
- 1 oz g Grana Padano DOP
- as needed salt
- as needed pepper
- as needed rosemary
- as needed oregano
- as needed breadcrumbs
Tools
- 1 Springform Pan Diameter 8.7 inches
Steps
To prepare the meat pie with pumpkin and potatoes, start by boiling water and manually slicing the potato thinly.
When the water boils, salt it and add the potato slices, blanching them for 5 minutes.
Drain and let cool.
If you want to skip this step, slice both vegetables with a mandoline.
Season the ground meat as if we were making meatballs, then mix it with 2 eggs, breadcrumbs soaked in milk and squeezed, 1/2 cup grated Grana, salt, and finely chopped parsley.
Also slice the piece of pumpkin.
Line a springform pan with parchment paper.
Oil the parchment paper and then sprinkle with a few tablespoons of breadcrumbs.
Shape the seasoned ground meat into a pizza shape, creating an edge, and add diced cheese and grated Grana on top.
Arrange the potato and pumpkin slices alternately on top.
Scent with oregano, rosemary, and black pepper.
Salt and add a good drizzle of extra virgin olive oil.
Cover the pan with aluminum foil and cook in this way in the middle part of the static oven preheated to 392°F for 15 minutes.
Then remove the aluminum and continue cooking for another 15 minutes or so.
Before removing from the oven, check if the tines of a fork easily pass through the vegetables on top.
The meat pie with pumpkin and potatoes is now ready.
Serve hot.
Store tightly closed for one or two days in the fridge.
Store tightly closed for one or two days in the fridge.
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