In my mind, anything topped with pastry or potatoes is a pie. The Ancient Egyptians, Greeks, and Romans would agree — they were enjoying savoury pies long before anyone thought to argue about it. In Spain, incidentally, a pie is a foot. The word for what I'm making is pastel. Just so you know.
It was a Saturday in late July, 26°C in the shade, and I fancied a pie. A proper savoury beef potato pie — meat, vegetables, a bit of gravy, and a topping. I wasn't going anywhere near the supermarket (26km round trip in that heat), so I worked with what was in the fridge. Layered up in a greased oven dish, topped with thinly sliced unpeeled potatoes, stock poured through the gaps and butter dabbed over the top. Foil on. Into the outside kitchen oven.
One hour later, foil off, fifteen more minutes until the potatoes start to crisp. That's your savoury beef potato pie. No name required.
I had mine with asparagus. You do what you like.
Savoury beef potato pie — layering up at Casa Adora, from seasoned mince to crispy potato topping
How to Make a Savoury Beef Potato Pie
- 250g beef mince
- 2 cloves garlic, finely chopped
- ¼ tsp allspice
- ½ tsp dried oregano
- ¼ tsp white pepper
- 2 medium tomatoes, sliced
- 1 medium carrot, grated
- 1 medium onion, sliced
- 2 medium potatoes, thinly sliced (unpeeled)
- 100ml chicken stock
- 1 tbsp butter, melted
METHOD
Preheat your oven to 200°C. Grease an oven-proof dish.
Mix the beef mince with the garlic, allspice, oregano, and white pepper. Press it into the base of the dish in an even layer.
Layer the sliced tomatoes over the mince. Follow with the grated carrot, then the sliced onion.
Arrange the potato slices over the top, overlapping slightly. Pour the chicken stock through the gaps between the potatoes and dab the melted butter over the surface.
Cover tightly with foil and bake for one hour. Remove the foil and bake for a further 15 minutes until the potato slices are beginning to crisp and colour.
Serve straight from the dish.
FOOTNOTE
This recipe is part of my Beef & Veal Recipes collection — a growing collection of beef and veal recipes cooked and perfected at Casa Adora in rural Andalucía. Wonky photos, proper food, genuine adventures – The Flexible Chef
