French · Dinner
Baked Beef and Potato Pie (High-Protein)
A single-portion French hachis parmentier layering seared ground beef and cannellini beans in red wine tomato sauce under a mashed potato and Gruyère crust. Baked until golden, it delivers high protein and fibre through a bean-boosted take on classic French comfort cooking.
$6
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
739Calories
56.1gProtein
31.2gFat
59.8gCarbs
8.5gSugar
8.9gFiber
842mgSodium
151mgChol
15.5gSat Fat
1887mgPotassium
423mgCalcium
6.9mgIron
3.2mcgVitamin B12
33mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Peel and cube potatoes into 1-inch pieces, mince garlic, chop onion finely, and grate the Gruyère; set aside separately.
2
Boil
Place potato cubes in salted water over high heat for 15 minutes until a knife slides through easily.
3
Sauté
Heat olive oil in a skillet over medium heat for 4 minutes, then add onion and garlic until softened and translucent.
4
Sear
Add ground beef to the skillet over medium-high heat for 5 minutes, breaking it apart, until browned with no pink remaining.
5
Deglaze
Pour red wine into the skillet over medium heat for 2 minutes, scraping up browned bits, until wine mostly evaporates.
6
Simmer
Stir in tomato paste, beef stock, cannellini beans, thyme, and bay leaf; simmer uncovered over medium-low heat for 10 minutes until thickened.
7
Drain
Drain boiled potatoes in a colander and return to the hot pot.
8
Cream
Mash potatoes with butter and milk until smooth and no lumps remain.
9
Build
Spoon beef mixture into a baking dish, discard bay leaf, spread mashed potato evenly on top, scatter Gruyère over.
10
Bake
Bake at 400°F (200°C) for 15 minutes until the potato top turns golden brown and cheese bubbles at edges.
11
Rest
Let rest for 5 minutes uncovered so sauce beneath potato layer settles before serving.
12
Plate
Cut into the pie and transfer to a plate, showing the beef and bean layer beneath the golden crust.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz342g lean ground beef
- 21 oz600g potato
- 2/3 cup120g, cooked cannellini beans
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp64g tomato paste
- 1/2 cup120ml red wine
- 1/2 cup120ml beef stock
- 2 tsp2 tsp thyme leaves, fresh
- 22 bay leaf
- 4 tbsp56g butter
- 4 tbsp60ml whole milk
- 2.8 oz80g Gruyère cheese
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
