Potato pie: easy and delicious recipe

Ingredients

• 1 kgpotatoes
• 100 ml (½ glass)warm milk
• 50 gbutter
• to tastesalt and black pepper
• 1 clovegarlic
• as neededwater
• 250 gminced meat
• 1onion
• 1green pepper
• 3tomatoes
• 1red pepper
• a small splashwhite wine
• as neededoil
• to tastecumin
• to tastesalt and black pepper
• 1, beatenegg
• 250 ggrated cheese

Instructions

1. 1

   Prepare potatoes

   Wash and peel the potatoes, then cut them into medium-sized cubes.

2. 2

   Boil potatoes

   Bring water to the boil and add the potatoes, garlic clove and a pinch of salt. Cook for 20 minutes, or until the potatoes are tender.

3. 3

   Mash potatoes

   Drain the potatoes and mash them until smooth.

4. 4

   Finish mash

   Add the butter and a splash of milk. Mix until smooth but not too loose, then set aside.

5. 5

   Chop vegetables

   Finely dice the garlic, onion and both peppers.

6. 6

   Heat the pan

   Warm a frying pan and add a splash of oil.

7. 7

   Cook aromatics

   Once the oil is hot, add the onion and garlic. Cook until the onion turns translucent.

8. 8

   Add peppers

   Stir in the peppers with a pinch of salt and cook for 3 minutes.

9. 9

   Add the wine

   Pour in the white wine and cook for 2 minutes so the alcohol evaporates.

10. 10

    Cook the filling

    Add the mince, cumin and previously crushed tomatoes. Stir and cook for approximately 15 minutes.

11. 11

    Stir occasionally

    Stir the filling from time to time to keep it from sticking.

12. 12

    Cool the filling

    When the meat is cooked, turn off the heat. Leave the filling to cool, then set it aside.

13. 13

    Butter the dish

    Grease an oven dish with a little butter.

14. 14

    Layer the mash

    Spread half of the mash in the dish, pressing it down into an even layer.

15. 15

    Add the filling

    Spoon the meat filling over the mash and spread it evenly.

16. 16

    Top with mash

    Add the remaining mashed potatoes as a second layer and smooth the top.

17. 17

    Add the topping

    Brush the surface with beaten egg, then scatter over the grated cheese and a little oregano.

18. 18

    Bake the pie

    Bake in a preheated oven for 20 minutes, until the cheese is golden and gratinated.

19. 19

    Rest briefly

    Remove the dish from the oven and leave it to cool for a few minutes.

20. 20

    Serve the pie

    Serve one portion per plate. A fresh salad can be served alongside.

What is Paraguayan potato pie?

This is a layered, oven-baked pie with mashed potato on the outside and a seasoned mince filling in the middle. Its combination of potato, meat and cheese makes it a familiar, hearty family-style dish.

This version builds flavour with onion, garlic, peppers, tomato, cumin and a splash of white wine. The cheese and egg topping browns in the oven, giving the soft layers a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while butter, oil and cheese contribute much of the fat. Minced meat, cheese and egg supply protein. Pair a portion with a generous fresh salad for a more balanced plate.

Build a smooth potato layer

Tender potatoes: cook them until they mash easily, then drain them well so the purée does not turn watery.

Warm milk: add it gradually with the butter and stop once the mash is smooth but still firm enough to spread in layers.

Cook the filling in stages

Onion and garlic: cook these first until the onion is translucent, which gives the filling a savoury base.

Peppers and wine: give the diced peppers their 3 minutes in the pan, then cook the wine for 2 minutes before adding the meat.

Mince and tomato: simmer the mixture for approximately 15 minutes, stirring occasionally to prevent sticking.

Layer without mixing

Base layer: spread half the mash evenly across the buttered dish so the filling has a stable bed.

Filling layer: distribute the meat mixture from edge to edge, then cover it with the remaining mash. Smooth the top gently to keep the layers distinct.

Get the topping golden

Egg wash: brush the beaten egg over the potato surface to help it colour in the oven.

Cheese topping: scatter the grated cheese and a little oregano over the top. Bake for 20 minutes in a preheated oven, until the cheese is gratinated.

Serve it as a meal

Rest: leave the pie to cool for a few minutes after baking so it is easier to portion.

Side dish: a fresh salad is suggested alongside the pie. Its crispness makes a simple contrast to the soft potato and rich filling.

Recipe notes & tips

• Drain the potatoes thoroughly before mashing to keep the base firm.
• Add the milk a little at a time so the mash does not become too loose.
• Cut the onion and peppers into small, even pieces so they cook consistently.
• Stir the mince mixture occasionally while it simmers to stop it catching on the pan.
• Let the filling cool before layering it over the mash.
• Rest the baked pie for a few minutes before serving for neater portions.

Variations

• Change the mince: use beef, pork or a mixture, keeping the same quantity.
• Add herbs: stir chopped parsley into the cooked filling for a fresh note.
• Make it spicier: add a little chilli to the mince mixture.
• Use another cheese: choose a good-melting grated cheese for the topping.
• Serve with greens: add a crisp green salad alongside each portion.

Common mistakes to avoid

• Watery mash: drain the potatoes well before mashing and add the milk gradually.
• Lumpy topping: mash the cooked potatoes thoroughly before layering them.
• Sticking filling: stir it occasionally as it cooks, especially once the tomatoes and meat are in the pan.
• Runny filling: cook it for approximately 15 minutes as directed and allow it to cool before assembly.
• Uneven layers: spread each layer gently from edge to edge before adding the next.
• Cutting too soon: let the pie cool for a few minutes so the layers settle before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat portions in the oven until piping hot throughout, or use a microwave and check the centre is hot before serving.

Frequently asked questions