This mouthwatering potato and minced meat pie is the perfect combination of creamy potatoes, savory ground meat, and melted cheese. With its golden crust and hearty filling, this dish is guaranteed to become a family favorite. Simple to prepare yet impressive to serve, this recipe creates a complete meal that’s perfect for dinner gatherings or weeknight meals.
Ingredients
For the Potato Layer:
- 5 large potatoes, peeled and sliced
- 3 large eggs
- 3 tablespoons flour
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil (for frying)
For the Meat Filling:
- 500g (1.1 lbs) minced meat (beef or a beef/pork mixture)
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 5 medium mushrooms, sliced
- 1 medium tomato, chopped
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
For the Topping:
- 200g (7 oz) cheese, grated (cheddar or similar melting cheese)
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 bunch fresh dill, chopped (plus extra for garnish)
- 1 pickled cucumber, finely diced
Instructions
- Prepare the potatoes: Peel and slice the potatoes into thin rounds. Place in a bowl, cover with cold water, and let stand for 20 minutes to remove excess starch. Drain well and pat dry with paper towels.
- Make the potato batter: In a large bowl, beat the 3 eggs. Add the 3 tablespoons of flour, 2 teaspoons of salt, and ground black pepper. Mix until smooth.
- Prepare the meat filling: Heat 2 tablespoons of oil in a large pan over medium heat. Add the chopped onions and cook until softened, about 3-4 minutes.
- Cook the meat mixture: Add the minced garlic and ground meat to the onions. Cook until the meat is browned, breaking it up with a wooden spoon, about 5-7 minutes.
- Add vegetables and seasonings: Stir in the sliced mushrooms, chopped tomato, salt, black pepper, and paprika. Cook for another 3-4 minutes.
- Add tomato paste: Pour in a small amount of boiling water (about ¼ cup) and add the tomato paste. Mix well and simmer for 5 minutes until the mixture thickens slightly. Remove from heat and set aside.
- Prepare the cheese mixture: In a small bowl, combine the grated cheese with the sour cream, mayonnaise, chopped dill, and diced pickled cucumber. Season with a pinch of salt and mix well.
- Assemble the pie: Heat 2 tablespoons of oil in a large non-stick pan (approximately 10-12 inches in diameter) over medium heat. Dip half of the potato slices in the egg mixture and arrange them in an overlapping pattern on the bottom of the pan.
- Add the layers: Spread the meat mixture evenly over the potato layer. Top with half of the cheese mixture. Dip the remaining potato slices in the egg mixture and arrange them on top of the meat and cheese.
- Cook the pie: Cover the pan with a lid and cook over medium heat for 5-7 minutes until the bottom potato layer is golden brown.
- Flip the pie: Carefully place a large plate over the pan and flip the pie onto the plate. Then slide it back into the pan (uncooked side down) and cook for another 5-7 minutes until golden.
- Add final topping: Spread the remaining cheese mixture on top of the pie and cover with a lid. Cook for 2-3 minutes until the cheese melts.
- Serve: Remove from heat, garnish with additional fresh dill, and let rest for 5 minutes before cutting into wedges.
Nutritional Information and Timing
- Preparation Time: 30 minutes
- Cooking Time: 25 minutes
- Total Time: 55 minutes
- Servings: 6-8
- Calories: Approximately 450 calories per serving
- Protein: 22g
- Carbohydrates: 35g
- Fat: 25g
- Fiber: 3g
- Sodium: 890mg
Cooking Tips and Tricks
- Potato preparation: Soaking the potato slices removes excess starch, preventing them from sticking together and helping them crisp up better.
- Meat selection: A mixture of beef and pork (70/30) works best for flavor, but you can use all beef or turkey for a leaner option.
- Even cooking: Make sure your pan is evenly heated to ensure the potatoes cook uniformly and develop that beautiful golden crust.
- Flipping technique: The flipping step is crucial – use a large plate that completely covers the pan, and flip confidently and quickly to avoid spills.
- Test for doneness: Insert a knife into the center of the pie – it should slide through the potatoes easily when they’re properly cooked.
- Rest before serving: Allow the pie to rest for 5 minutes after cooking to help the layers set, making it easier to slice.
Variations and Substitutions
- Vegetarian option: Replace the minced meat with a mixture of finely chopped mushrooms, lentils, and walnuts for a vegetarian version.
- Different cheeses: Experiment with different cheese combinations like mozzarella for stretchy texture, Gruyère for nuttiness, or blue cheese for a stronger flavor.
- Add vegetables: Incorporate grated carrots, zucchini, or bell peppers into the meat mixture for added nutrition and flavor.
- Spice variations: Add a pinch of cayenne pepper, smoked paprika, or herbs like rosemary or thyme to customize the flavor profile.
- Potato alternatives: Sweet potatoes can be used for a portion of the regular potatoes for a different flavor dimension.
- Creamy variation: Add ¼ cup of heavy cream to the meat mixture for an even richer filling.
Common FAQs
1. Can I prepare this dish in advance?
Yes, you can prepare the components (potato slices, meat filling, and cheese mixture) up to a day ahead and store them separately in the refrigerator. Assemble and cook when ready to serve.
2. What’s the best pan to use for this recipe?
A heavy-bottomed, non-stick pan about 10-12 inches in diameter works best. A well-seasoned cast iron skillet is also excellent for developing a nice crust.
3. Can I bake this in the oven instead of cooking on the stovetop?
Yes, you can bake it at 375°F (190°C) for about 40-45 minutes until the potatoes are tender and the top is golden brown. No flipping required with the oven method.
4. How do I know when the potatoes are cooked through?
The potatoes should be easily pierced with a fork. If you’re unsure, you can test a piece from the center of the pie.
5. Can I freeze leftovers?
Yes, you can freeze the cooked pie for up to 2 months. Wrap individual portions tightly in foil or freezer-safe containers. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual slices in a skillet over medium-low heat for the best texture, or use an oven preheated to 350°F (175°C) for 10-15 minutes until heated through.
- Freezing instructions: To freeze, cool completely, then wrap tightly in plastic wrap followed by foil. Freeze for up to 2 months.
- Make-ahead strategy: Prepare the potato slices and meat filling the day before. Store separately in the refrigerator. The potatoes should be kept in water to prevent browning, then drained and dried before using.
- Portioning: Cut leftovers into individual portions before storing to make reheating quicker and more efficient.
This hearty potato and minced meat pie is the perfect comfort food that combines simple ingredients into a spectacular meal. With its crispy exterior, flavorful meat filling, and cheesy goodness, it’s bound to become a requested favorite at your dinner table!
