The MEAT AND POTATO PIE is a rustic, hearty and satisfying dish, perfect for cold days or for a plentiful lunch, perhaps on a holiday. It consists of a filling of ground meat (usually beef, but you can also use veal, pork or lamb) browned with onion and carrots.
Everything is flavored with a beef broth that intensifies the taste, and optionally with spices like cinnamon, nutmeg, cloves, and aromatic herbs such as thyme, rosemary, and marjoram.
Once the filling is prepared, it is covered with a creamy layer of mashed potatoes, made with boiled potatoes, butter and a little milk, until you obtain a soft, velvety texture.
The pie is then baked until golden, creating a crispy crust on the mashed potatoes that pleasantly contrasts with the juicy meat filling. It is a complete, rich and flavorful dish that can be served on its own or accompanied by a simple salad to add freshness.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Christmas, Autumn, Winter
Ingredients
- 1 1/3 lb ground beef
- Half onion
- 2 carrots (medium)
- to taste extra virgin olive oil
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- to taste salt
- to taste black pepper
- to taste nutmeg
- 1 1/2 lb potatoes
- 4 tbsp butter
- to taste salt
- 3 tbsp milk
- 1/3 cup Parmesan cheese (grated)
FOR THE MEAT AND POTATO PIE YOU WILL NEED
- 1 Pan
- 1 Small saucepan
- 1 Pot
- 1 Baking dish
- 1 Potato masher
PREPARATION: MEAT AND POTATO PIE
The preparation of the MEAT AND POTATO PIE is very easy and suitable for everyone.
Add a drizzle of oil to a pan and soften the chopped onion and carrots. Add the ground meat, season with salt and brown it well.
Remove any excess fat and add the tomato paste, Worcestershire sauce, a grating of nutmeg and a grind of black pepper.
Let cook for 5 minutes and add the beef broth. Bring to a boil, then cover and cook for 40 minutes. Halfway through cooking, remove the lid to allow the meat to dry out a bit.
Meanwhile, boil the potatoes in salted water for 30 minutes. Drain, peel and mash them. Add the butter, milk, salt and mix well until you obtain a smooth puree.
Spread the ground meat in a baking dish and cover it with the mashed potatoes. Sprinkle the surface with Parmesan and, using the tines of a fork, create ridges.
Bake the meat and potato pie in a preheated fan oven at 356°F for 25 minutes or until the surface is golden brown.
When the meat and potato pie is ready, let it rest for 10 minutes so it can be cut more cleanly.
STORAGE
You can prepare the meat and potato pie in advance and, once ready, keep it in the fridge for up to 1 day before baking.
Or you can decide to freeze it and, when needed, transfer it directly from the freezer to the oven and bake at 320°F for about 1 hour.
