This savory potato and ground beef skillet pie is the perfect comfort food, combining tender grated potatoes, flavorful sautéed vegetables, seasoned minced beef, and gooey melted cheese. Cooked in a frying pan and flipped like a giant hash brown, it’s hearty enough for dinner and satisfying enough for brunch. Inspired by homestyle European cooking, this dish layers textures and flavors for a meal that pleases the whole family.
Cooking Time
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Preparation Time: 25 minutes
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Cooking Time: 35 minutes
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Total Time: 60 minutes
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Servings: 4–6
Ingredients
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For the Potato Base:
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3 eggs
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Salt (to taste)
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Paprika (to taste)
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Black pepper (to taste)
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3 medium potatoes, peeled and grated
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2 tablespoons flour
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For the Filling:
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1 onion, finely chopped
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Olive oil (as needed for frying)
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1 carrot, grated
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400 grams ground beef
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Salt (to taste)
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Italian herbs (e.g., oregano, basil, thyme)
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2–3 stalks green onions, chopped
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120 grams cheese (mozzarella or similar), grated
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Step-by-Step Directions
Step 1: Prepare the Potato Mixture
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In a large mixing bowl, crack in 3 eggs.
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Season with salt, paprika, and black pepper.
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Whisk the eggs until frothy.
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Grate the potatoes and squeeze out as much moisture as possible using a kitchen towel or sieve.
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Add the potatoes to the egg mixture along with 2 tablespoons of flour.
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Mix thoroughly until a uniform batter forms. Set aside.
Step 2: Sauté the Vegetables
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Heat olive oil in a skillet over medium heat.
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Add the chopped onion and sauté until translucent.
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Add the grated carrot and cook for another 3–4 minutes until softened.
Step 3: Cook the Ground Beef
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Add the ground beef to the pan with the vegetables.
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Season with salt and Italian herbs.
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Cook for about 10 minutes, stirring occasionally, until fully browned and no longer pink.
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Add the chopped green onions and mix well.
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Remove from heat and set the filling aside.
Step 4: Assemble the Skillet Pie
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Grease a clean frying pan with olive oil.
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Spread half of the potato mixture on the bottom, pressing it down evenly to form a compact base.
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Layer the cooked ground beef and vegetable mixture over the potatoes.
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Sprinkle 80 grams of grated cheese over the meat filling.
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Add the remaining potato mixture on top and gently press to spread evenly.
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Cover with a lid and cook over low heat for 20 minutes.
Step 5: Flip and Finish
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Use a large plate to flip the pie (invert it onto the plate and slide it back into the pan).
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Cover again and cook the other side for another 15 minutes on low heat.
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In the final 5 minutes, sprinkle the remaining cheese over the top and cover to let it melt.
Nutritional Information (per serving, based on 6 servings)
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Calories: ~410 kcal
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Protein: 22g
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Carbohydrates: 25g
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Fat: 24g
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Fiber: 3g
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Sugar: 3g
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Sodium: Moderate (adjust salt to preference)
Origin and Popularity
This dish is reminiscent of Eastern European and Mediterranean peasant-style recipes where potatoes and ground meat form the hearty base of many meals. The method of pan-flipping and layering is typical in rustic home kitchens, offering a quick, oven-free way to bake-like meals on the stovetop.
Why You’ll Love This Recipe
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It uses affordable and accessible ingredients.
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It’s cooked entirely on the stovetop—no oven required.
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It combines crispy potato edges with a creamy, cheesy center.
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It’s perfect for family dinners or potlucks.
Health Benefits
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Protein-rich: Eggs, ground beef, and cheese offer high-quality protein.
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Vegetable-packed: Carrots and onions add nutrients like vitamin A and antioxidants.
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Filling and energizing: Potatoes are a great source of complex carbohydrates.
Serving Suggestions
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Serve with a dollop of sour cream or Greek yogurt.
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A side salad with vinaigrette balances the richness.
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Top with chopped herbs like parsley or dill for freshness.
Common Mistakes to Avoid
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Skipping moisture removal: Not squeezing the potatoes can lead to a soggy base.
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Cooking on high heat: This can burn the outside before the inside is done.
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Flipping too soon: Wait until the bottom is fully set to flip safely.
Pairing Recommendations
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Drink: Try with a light red wine (like Pinot Noir) or sparkling water with lemon.
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Side: A tangy coleslaw or tomato cucumber salad complements well.
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Sauce: A garlic yogurt sauce or spicy ketchup works beautifully.
Cooking Tips
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Chill the potato mixture briefly to make it easier to spread.
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Use a non-stick skillet for easier flipping.
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Grate the cheese freshly for better melting and flavor.
Similar Recipes
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Zucchini and carrot vegetable pie
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Potato rosti with fillings
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Cabbage and egg skillet bake
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Tortilla Española (Spanish potato omelet)
Variations
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Vegetarian: Replace the meat with mushrooms or lentils.
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Spicy: Add chili flakes or chopped jalapeños.
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Cheesy crust: Sprinkle cheese on the bottom of the pan before adding potatoes for an extra-crispy layer.
Ingredient Spotlight: Potatoes
Potatoes are versatile, rich in potassium, and a great blank canvas for flavors. Grated and pan-fried, they develop a golden crust while keeping a creamy interior, perfect for layered dishes like this one.
Conclusion
This layered potato and beef skillet pie is a delicious, satisfying dish that brings together the earthy flavors of vegetables, protein-rich ground beef, and the comfort of potatoes and cheese. It’s easy to prepare, budget-friendly, and ideal for weeknight meals or casual gatherings. You don’t need an oven to enjoy a baked-style dish—just your stovetop and a bit of patience for that golden, crispy flip.
10 FAQs
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Can I use chicken instead of beef?
Yes, ground chicken or turkey works well and makes it lighter. -
What type of cheese should I use?
Mozzarella melts beautifully, but cheddar, gouda, or Emmental are great too. -
Can I bake it instead of frying?
Yes. You can layer it in a baking dish and bake at 180°C for about 30–35 minutes. -
Is this recipe freezer-friendly?
Yes, cool completely and freeze in portions. Reheat in a pan or oven. -
Can I make it gluten-free?
Use a gluten-free flour blend instead of regular flour. -
How do I know when to flip the pie?
The bottom should feel firm and golden when gently lifted with a spatula. -
Can I add more vegetables?
Absolutely—spinach, zucchini, or bell peppers work well. -
What’s the best way to grate potatoes?
Use the coarse side of a box grater or a food processor. -
Do I have to peel the potatoes?
Not necessarily, but peeling gives a smoother texture. -
Can I prepare it ahead of time?
Yes, assemble it in the pan, refrigerate, and cook when ready.