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Mince pie and potatoes

Mince pie and potatoes

Mince pie and potatoes

By March 21, 2012

This pie I made after I found myself with ground meat and lack of a strong inclination to make meatballs of any kind. So I went with an “experiment” between potatoes and tomato sauce. The sauce enriched by beef stock. The result was a kind of lasagne, but in place of the lasagne sheets i instead went with potatoes – claimed by many to be tastier. You be the judge.



  • Peel the potatoes and cut into slices about half a centimetre thick.
  • Chop the onion, finely.
  • Heat olive oil in a large, shallow pot.
  • When the oil is hot, add the onion.
  • Fry until the onion begins to become “clear”.
  • Add the crushed garlic and fry for another minute.
  • Add the meat and fry, stirring until it changes color completely.
  • Add the rest of the ingredients (if you're using beef stock - do not add salt)
  • At this point, add the beef stock or wine glass.
  • Continue cooking on a high flame, stirring until all the liquid evaporates.
  • Add the crushed tomatoes - and continue to cook until everything thickens.
  • Take a large baking pan with high sides and grease it well (with canola oil).
  • Arrange a dense layer of potato slices.
  • Pour over ground beef mixture until all is covered.
  • And arrange another layer of dense mixture over the potatoes.
  • Sprinkle with black pepper and a little salt.
  • Drizzle olive oil.
  • Place in the oven at 390 Fahrenheit for an hour or until the potatoes are lightly browned.

There it is - ready! Cut into squares and serve with a nice cold drink and a fresh vegetable salad. Bon Appetit!

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