Meat and Potato Pie

Preparation Time: 20 minutes
Cooking Time: 40-50 minutes
Total Time: 1 hour 10 minutes – 1 hour 10 minutes
Servings: 6
Difficulty: Medium

Introduction

Torta di Carne Macinata e Patate (Meat and Potato Pie) is a classic Italian dish that combines hearty ground meat with tender potatoes and savory seasonings, all baked together in a delicious pie. The dish is typically served as a main course and is perfect for family gatherings or dinner parties. The combination of rich ground meat and creamy potatoes makes this dish both comforting and filling.

While this recipe hails from various regions of Italy, especially in the south, where savory pies are popular, its versatility allows for endless adaptations. Whether you use beef, pork, or a mix of both, Torta di Carne Macinata e Patate is a delightful, rustic meal.

Ingredients

For the Meat Filling:

• 1 lb (450 g) ground beef (or a mix of ground beef and pork)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/2 cup breadcrumbs (preferably fresh)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon tomato paste
• 1/4 cup fresh parsley, chopped

For the Potato Layer:

• 4 large potatoes, peeled and sliced into thin rounds
• 2 tablespoons butter
• 1/4 cup whole milk
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup grated Parmesan cheese (optional, for topping)

For the Pie Assembly:

• Olive oil (for greasing the baking dish)
• 1 egg (for egg wash, optional)

Instructions

Step 1: Prepare the Meat Filling

1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.

2. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

3. Add the ground meat to the skillet, breaking it up with a spoon. Cook the meat for about 7-8 minutes, stirring occasionally, until browned and cooked through. If there is excess fat in the pan, drain it off.

4. Pour in the red wine (if using) and let it cook for 2-3 minutes to reduce slightly. Stir in the tomato paste, oregano, thyme, salt, and pepper. Cook for another 2-3 minutes until everything is well combined.

5. Remove the skillet from heat and allow the meat mixture to cool for a few minutes. Once cooled slightly, stir in the breadcrumbs, Parmesan cheese, egg, and fresh parsley. Set aside.

Step 2: Prepare the Potato Layer

1. While the meat filling cools, peel and slice the potatoes into thin rounds. Try to make them as even as possible for even cooking.

2. In a medium pot, bring water to a boil and add a pinch of salt. Add the potato slices and cook for about 5-7 minutes, just until they begin to soften but are still firm. You don’t want to cook them all the way through, as they will continue cooking in the oven.

3. Drain the potatoes well and set aside to cool slightly.

4. In a small saucepan, melt the butter over low heat. Add the milk, salt, pepper, and nutmeg (if using), and heat gently until the milk is warm. This will create a creamy mixture to coat the potatoes.

5. Once the potatoes are slightly cooled, transfer them to a bowl. Pour the milk and butter mixture over the potatoes and gently toss them to coat evenly.

Step 3: Assemble the Torta di Carne Macinata e Patate

1. Preheat your oven to 375°F (190°C) and grease a 9-inch (23 cm) round baking dish with olive oil or non-stick spray.

2. Begin layering the ingredients in the prepared dish. Start by placing a layer of potatoes at the bottom of the dish, slightly overlapping each slice. This will form the base of the pie.

3. Next, spread the prepared meat filling evenly over the potatoes. Press down gently to ensure the meat is compact.

4. Add another layer of potatoes on top of the meat filling, arranging them evenly. You can overlap them a bit or create a spiral pattern for a more attractive presentation.

5. If desired, sprinkle the top layer of potatoes with a little more Parmesan cheese for extra flavor and a golden crust.

6. Optionally, whisk the egg and brush it over the top layer of potatoes to create a golden, glossy finish during baking.

Step 4: Bake the Torta

1. Cover the dish with foil and bake in the preheated oven for 30 minutes.

2. After 30 minutes, remove the foil and bake for another 10-15 minutes, or until the top is golden brown and the potatoes are tender.

3. Remove the torta from the oven and let it cool for about 10 minutes before slicing. This allows the pie to set and makes it easier to cut.

Step 5: Serve

1. Slice the torta into wedges and serve warm. You can pair this dish with a simple green salad or roasted vegetables for a complete meal.

Variations and Customizations

• Add vegetables: Feel free to add some vegetables to the meat filling, such as mushrooms, bell peppers, or zucchini, for added texture and flavor.
• Spicy version: For a little heat, add a pinch of red pepper flakes to the meat mixture or sprinkle some on top of the potatoes.
• Cheese: For a cheesy twist, add some mozzarella or fontina cheese into the meat filling or between the potato layers for extra gooey goodness.
• Use sweet potatoes: Try using sweet potatoes in place of regular potatoes for a different flavor profile and a slightly sweeter taste.

Tips for the Perfect Torta di Carne Macinata e Patate

• Even potato slices: For consistent cooking, make sure your potato slices are as even as possible. Using a mandoline slicer can help with this.
• Don’t overcook the potatoes: Par-cooking the potatoes helps them hold their shape during baking, so be sure to cook them just until they begin to soften. Overcooking them could result in mushy layers.
• Rest the pie: Letting the torta rest for a few minutes after baking helps it set, making it easier to slice without falling apart.

Nutrition Information (Per Serving)

Here is an approximate breakdown of the nutrition information for one serving of Torta di Carne Macinata e Patate (assuming six servings per recipe):

• Calories: 350-400 kcal
• Protein: 20-25 g
• Carbohydrates: 30-35 g
• Fat: 20-25 g
• Saturated Fat: 8-10 g
• Cholesterol: 120 mg
• Sodium: 450-500 mg
• Fiber: 3-4 g
• Sugar: 2-3 g
• Vitamin A: 10% DV
• Vitamin C: 15% DV
• Calcium: 10% DV
• Iron: 15% DV

Final Thoughts

Torta di Carne Macinata e Patate is an indulgent and satisfying dish that blends savory ground meat with creamy potatoes in a perfectly baked pie. It’s an excellent choice for feeding a crowd or making a comforting family dinner. With its rustic, hearty nature, this dish showcases the beauty of simple, quality ingredients.

Whether you’re serving it for a casual weeknight meal or a special gathering, this Italian meat and potato pie will surely become a favorite in your recipe repertoire. Enjoy the flavors of Italy with every bite! Buon appetito!