Potato Meat Pie
This hearty Potato Meat Pie features a savory beef filling topped with thinly sliced potatoes, baked until golden brown.
Equipment
- Oven-safe pan
Ingredients
Beef Filling
- 2 tbsp olive oil
- 1 brown onion, diced
- 1 celery stalk, diced
- 1 carrot, diced or grated
- 1 zucchini, diced or grated
- 1 tbsp freshly minced garlic
- 1 tsp sea salt flakes
- 2 tbsp thyme leaves or 2 tsp dried thyme
- 750 g minced beef
- ¼ cup tomato paste
- 2 tbsp plain flour
- 1 tbsp red wine vinegar
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- ¼ tsp cracked black pepper
Potato Topping
- 800 g potatoes, very finely sliced
- 3 tbsp melted unsalted butter
- ½ tsp sea salt flakes
Instructions
- Preheat the oven to 200°C (400°F).
- In a large, oven-safe pan, heat the olive oil over medium heat and sauté the onion, celery, carrot, zucchini, garlic, and salt for 4–5 minutes until softened.
- Add thyme and minced beef, cook for 3–4 minutes breaking up the beef until cooked through.
- Stir in the tomato paste and flour until dissolved, then add red wine vinegar, beef stock, Worcestershire sauce, and pepper. Simmer for 10 minutes until thickened.
- Remove from heat and smooth the top. Allow to cool slightly.
- Layer one-third of the potato slices over the beef, drizzle with butter, and repeat for two more layers, finishing with potatoes topped by a sprinkle of salt.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 30 minutes until golden brown.
- Let it sit for 10 minutes before serving, garnished with extra thyme.
Notes
Grating zucchini can help with fussy eaters by hiding it in the filling.