French · Dinner
Baked Beef and Potato Pie
Baked beef and potato pie layers braised ground beef in red wine and tomato sauce beneath thinly sliced potatoes, gratin-style, finished under the broiler until browned. Thyme, bay leaf and garlic season the filling, with melted Gruyere scattered over the potato crust for a savoury, homestyle French bake.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
594Calories
35.8gProtein
32.3gFat
34.2gCarbs
6.9gSugar
4.8gFiber
612mgSodium
138mgChol
14.2gSat Fat
1450mgPotassium
220mgCalcium
4.6mgIron
2.9mcgVitamin B12
28mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Peel and slice the potato into thin rounds, chop the onion, mince the garlic, and pat the beef dry.
2
Sauté
Heat the olive oil in a small skillet over medium heat, cook the onion and garlic for 3 minutes until softened.
3
Brown
Add the ground beef and cook over medium-high heat for 5 minutes, breaking it up, until browned with no pink.
4
Deglaze
Pour the red wine into the skillet, scrape the base, and simmer over medium heat for 1 minute until alcohol smell fades.
5
Simmer
Stir in the crushed tomato, beef stock, thyme, and bay leaf, then simmer over medium-low heat for 12 minutes until thickened.
6
Build
Spread the beef mixture in a baking dish, remove the bay leaf, then layer the potato slices on top, dotting with butter.
7
Bake
Cover with foil and bake in a preheated 400°F (200°C) oven for 20 minutes until the potatoes are tender.
8
Finish
Uncover, scatter the Gruyere over the potatoes, and bake uncovered for 10 minutes until melted and golden.
9
Rest
Let the pie stand at room temperature for 5 minutes so the sauce settles.
10
Plate
Cut into a wedge and transfer to a plate to serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g ground beef
- 22 medium potato
- 11 onion
- 4 cloves4 cloves garlic
- 2/3 cup160ml canned crushed tomato
- 4 tbsp60ml red wine
- 1/2 cup120ml beef stock
- 2 tsp2 tsp thyme, fresh
- 22 bay leaf
- 2 tbsp28g butter
- 2 tbsp28g olive oil
- 1.4 oz40g Gruyere cheese
- salt, to taste
- black pepper, to taste
