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Beef and Potato Pie

Layered with seasoned ground beef and vegetables, topped with creamy mashed potatoes, then finished with golden mozzarella. Simple, satisfying comfort in every bite.
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Everyday Cooking
International
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Slice of beef and potato pie topped with melted mozzarella on a plate with gold fork and knife.
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Ingredients:

Meat Layer
  • 1 lb. ground beef
  • 2 tbsp olive oil
  • 1 onion, small, finely chopped
  • 1 long green pepper, chopped
  • 1 carrot, finely diced
  • 1 garlic clove, minced
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp paprika
  • 4 tbsp tomato sauce
  • ½ cup frozen peas
Potato Topping
  • 4 medium potatoes, peeled and boiled
  • ¼ cup milk
  • 1 tbsp butter
  • Salt, to taste
  • ½ cup shredded mozzarella
Topping
  • 1 cup shredded mozzarella

Method:

Start Cooking
Prepare the potatoes
  • Peel and boil the potatoes in salted water until fork-tender.
  • Drain and mash with milk, butter, and salt until smooth but thick.
  • Stir in ½ cup shredded mozzarella. Set aside.
Cook the vegetables and beef
  • Heat olive oil in a large skillet over medium heat.
  • Add onion, green pepper, and carrot. Cook for 5–7 minutes until softened.
  • Stir in garlic and cook for 1 minute.
  • Add ground beef and cook until browned, breaking it apart as it cooks.
  • If there is excess grease in the pan, carefully drain most of it before adding the seasonings.
  • Add salt, black pepper, paprika, and tomato sauce. Stir well and cook for 2–3 minutes.
  • Add frozen peas and cook for another 2 minutes, allowing excess moisture to evaporate slightly.
Assemble and bake
  • Lightly grease a 9×9 baking dish.
  • Spread the beef mixture evenly on the bottom.
  • Spoon the mashed potatoes over the top and gently spread to cover.
  • Sprinkle 1 cup shredded mozzarella evenly over the top.
  • Bake at 350°F (180°C) for 25–30 minutes, until the top is melted and lightly golden.
  • Let rest for 5–10 minutes before serving to help it set. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Cook the beef mixture until excess moisture evaporates to avoid a watery base.
  • Keep the mashed potatoes thick so they hold their shape when layered.
  • Spread the potatoes while warm for easier, even coverage.
  • Let the dish rest before serving so it sets and slices cleanly.
 
Make it yours
  • Swap mozzarella with cheddar for a sharper flavor.
  • Add herbs like thyme or oregano for extra depth.
  • Use ground turkey instead of beef for a lighter option.
  • Add corn or zucchini for a different vegetable mix.
  • If you prefer a more traditional version, you can add gravy to the beef mixture to turn this into a cottage pie. Swap the beef for lamb to make it a classic shepherd’s pie.
  • Simple gravy recipe: Melt 1 tbsp butter in the pan, stir in 1 tbsp flour and cook for 1–2 minutes. Gradually whisk in 1 cup beef broth and simmer until slightly thickened. Mix into the beef before assembling.
 
At the table
  • Serve warm with a simple green salad on the side.
  • It’s a complete meal on its own and perfect for cozy dinners or next-day leftovers.

My notes:

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Nutrition:

Calories: 719 kcal | Carbohydrates: 48 g | Protein: 36 g | Fat: 43 g | Saturated Fat: 17 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 19 g | Trans Fat: 2 g | Cholesterol: 125 mg | Sodium: 589 mg | Potassium: 1470 mg | Fiber: 7 g | Sugar: 7 g | Vitamin A: 3401 IU | Vitamin C: 55 mg | Calcium: 301 mg | Iron: 5 mg
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