Name: Potato and Ragù Pie
Prep time: 10 min
Cuisine: Italian
Ingredients: 1.76 lb potatoes; 2 eggs; 2 oz grated Parmesan; 1 tbsp breadcrumbs; to taste parsley; 12 oz ragù; 7 oz cheese (stringy cheese or mild provola); to taste extra virgin olive oil

Potatoes and ragù are the ingredients of today’s recipe. As often happens, Sunday at my house is the day dedicated to ragù, that all-Italian sauce that usually never has leftovers, but last Sunday I was expecting guests who did not arrive, and about 400g of ragù remained and ended up in the fridge. What to do delicious with leftover ragù? I didn’t feel like making pasta, so I turned to this savory ragù pie, gooey and delicious! Would you like to try it too? Let’s go to the kitchen — the recipe awaits us. But first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients to make the savory ragù pie

1.76 lb potatoes
2 eggs
2 oz grated Parmesan
1 tbsp breadcrumbs
to taste parsley
12 oz ragù
7 oz cheese (stringy cheese or mild provola)
to taste extra virgin olive oil

Tools

Baking pan

Steps to make the potato and ragù savory pie

Place the potatoes in a pot, cover with water, add salt and cook for 35–40 minutes from boiling or until a skewer pierces them easily. Drain and let them cool gently at room temperature. Or do as I did: put them in a bowl after washing, pour in half a glass of water and cover tightly with cling film. Cook in the microwave at 750W for 20 minutes, then remove, let them cool a few minutes and mash with a potato masher.
Add the parsley, salt, eggs, breadcrumbs and cheese, and mix everything together. Grease a 10 1/4-inch (26 cm) pan, sprinkle with breadcrumbs and pour in the potato mixture.
Spread it over the pan to cover it completely, lift the edges to form a rim and leave the center a little lower.
Bake at 392°F for 20 minutes or until lightly golden.
Remove the potato base from the oven and fill it with slices of cheese and all the ragù.
Sprinkle with grated cheese, add a few more pieces of cheese on top and return to the oven for 15 minutes at 392°F. Remove, let it cool for a few minutes and serve while still warm.
This savory pie should be eaten hot and just made; if any remains, store it in the fridge well sealed in an airtight container and reheat before serving.