1Cut 2.5 lbs (1.2 kg) potatoes in half and place them in a baking dish.
2Cut 2.5 lbs (1.2 kg) potatoes in half and place them in a baking dish.
3Cut 2.5 lbs (1.2 kg) potatoes in half and place them in a baking dish.
4Coat the potatoes with olive oil and season with salt and garlic powder.
5Coat the potatoes with olive oil and season with salt and garlic powder.
6Coat the potatoes with olive oil and season with salt and garlic powder.
7Mix well to coat the potatoes and arrange them cut-side down.
8Mix well to coat the potatoes and arrange them cut-side down.
9Mix well to coat the potatoes and arrange them cut-side down.
10Bake the potatoes at 400°F (200°C) for 40-45 minutes.
11Bake the potatoes at 400°F (200°C) for 40-45 minutes.
12Bake the potatoes at 400°F (200°C) for 40-45 minutes.
13Slice 7 oz (200 g) mushrooms and sauté until golden brown.
14Slice 7 oz (200 g) mushrooms and sauté until golden brown.
15Slice 7 oz (200 g) mushrooms and sauté until golden brown.
16Season the mushrooms with salt and pepper.
17Season the mushrooms with salt and pepper.
18Season the mushrooms with salt and pepper.
19Dice 1 onion and sauté until soft and golden, adding a pinch of salt.
20Dice 1 onion and sauté until soft and golden, adding a pinch of salt.
21Dice 1 onion and sauté until soft and golden, adding a pinch of salt.
22Add 1.1 lbs (500 g) ground pork & beef mix to the pan, break it up, and cook until browned.
23Add 1.1 lbs (500 g) ground pork & beef mix to the pan, break it up, and cook until browned.
24Add 1.1 lbs (500 g) ground pork & beef mix to the pan, break it up, and cook until browned.
25Mince 3-4 cloves of garlic and add to the pan, cooking for a minute.
26Mince 3-4 cloves of garlic and add to the pan, cooking for a minute.
27Mince 3-4 cloves of garlic and add to the pan, cooking for a minute.
28Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, cayenne pepper to taste, and 0.5 tsp dried thyme, and cook for another minute.
29Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, cayenne pepper to taste, and 0.5 tsp dried thyme, and cook for another minute.
30Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, cayenne pepper to taste, and 0.5 tsp dried thyme, and cook for another minute.
31Add 0.75 cup (200 ml) hot water, 1 tbsp soy sauce, 0.5 tsp balsamic vinegar, and 0.5 tsp sugar.
32Add 0.75 cup (200 ml) hot water, 1 tbsp soy sauce, 0.5 tsp balsamic vinegar, and 0.5 tsp sugar.
33Add 0.75 cup (200 ml) hot water, 1 tbsp soy sauce, 0.5 tsp balsamic vinegar, and 0.5 tsp sugar.
34Stir well, then cover and simmer for 5-7 minutes until the sauce thickens.
35Stir well, then cover and simmer for 5-7 minutes until the sauce thickens.
36Stir well, then cover and simmer for 5-7 minutes until the sauce thickens.
37Once the potatoes are ready (a knife should go in easily), smash them flat using a glass bottom.
38Once the potatoes are ready (a knife should go in easily), smash them flat using a glass bottom.
39Once the potatoes are ready (a knife should go in easily), smash them flat using a glass bottom.
40Combine 0.25 cup (50 ml) melted butter and 1 oz (30 g) grated Parmesan.
41Combine 0.25 cup (50 ml) melted butter and 1 oz (30 g) grated Parmesan.
42Combine 0.25 cup (50 ml) melted butter and 1 oz (30 g) grated Parmesan.
43Brush the butter and Parmesan mixture over the potato base.
44Brush the butter and Parmesan mixture over the potato base.
45Brush the butter and Parmesan mixture over the potato base.
46Return the potato base to the oven for 15-20 minutes until crisp.
47Return the potato base to the oven for 15-20 minutes until crisp.
48Return the potato base to the oven for 15-20 minutes until crisp.
49Taste the filling and add more salt if needed.
50Taste the filling and add more salt if needed.
51Taste the filling and add more salt if needed.
52Set the meat filling aside.
53Set the meat filling aside.
54Set the meat filling aside.
55Spread the meat filling evenly over the crispy potato base.
56Spread the meat filling evenly over the crispy potato base.
57Spread the meat filling evenly over the crispy potato base.
58Shred 3.5 oz (100 g) Cheddar and 3.5 oz (100 g) Mozzarella.
59Shred 3.5 oz (100 g) Cheddar and 3.5 oz (100 g) Mozzarella.
60Shred 3.5 oz (100 g) Cheddar and 3.5 oz (100 g) Mozzarella.
61Add the prepared mushrooms over the meat filling.
62Add the prepared mushrooms over the meat filling.
63Add the prepared mushrooms over the meat filling.
64Sprinkle with oregano (optional).
65Sprinkle with oregano (optional).
66Sprinkle with oregano (optional).
67Bake for another 10-15 minutes.
68Bake for another 10-15 minutes.
69Bake for another 10-15 minutes.
70While the pie finishes baking, prepare the slaw: thinly slice 7-10 oz (200-300 g) cabbage, shred 1 carrot, slice 1 small onion (optional), and chop 1 sweet-tart apple.
71While the pie finishes baking, prepare the slaw: thinly slice 7-10 oz (200-300 g) cabbage, shred 1 carrot, slice 1 small onion (optional), and chop 1 sweet-tart apple.
72While the pie finishes baking, prepare the slaw: thinly slice 7-10 oz (200-300 g) cabbage, shred 1 carrot, slice 1 small onion (optional), and chop 1 sweet-tart apple.
73Once the pie is golden and perfect, let it cool down for a few minutes, then carefully remove it from the pan and transfer to a cooling rack.
74Once the pie is golden and perfect, let it cool down for a few minutes, then carefully remove it from the pan and transfer to a cooling rack.
75Once the pie is golden and perfect, let it cool down for a few minutes, then carefully remove it from the pan and transfer to a cooling rack.
76For the slaw dressing, combine 1 tbsp rice vinegar, 3 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard, and salt & pepper to taste.
77For the slaw dressing, combine 1 tbsp rice vinegar, 3 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard, and salt & pepper to taste.
78For the slaw dressing, combine 1 tbsp rice vinegar, 3 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard, and salt & pepper to taste.
79Mix the slaw dressing well with the slaw ingredients, adjusting salt, oil, or vinegar to taste.
80Mix the slaw dressing well with the slaw ingredients, adjusting salt, oil, or vinegar to taste.
81Mix the slaw dressing well with the slaw ingredients, adjusting salt, oil, or vinegar to taste.
82Let the slaw rest for 10-15 minutes to soften the cabbage and mellow the onion.
83Let the slaw rest for 10-15 minutes to soften the cabbage and mellow the onion.
84Let the slaw rest for 10-15 minutes to soften the cabbage and mellow the onion.
85Lightly toast a mix of seeds and nuts for extra crunch to serve with the pie.
86Lightly toast a mix of seeds and nuts for extra crunch to serve with the pie.
87Lightly toast a mix of seeds and nuts for extra crunch to serve with the pie.
Ingredients
2.5 lbs potatoes (Yukon Gold or similar)
2.5 lbs potatoes (Yukon Gold or similar)
2.5 lbs potatoes (Yukon Gold or similar)
olive oil
olive oil
olive oil
salt
salt
salt
garlic powder
garlic powder
garlic powder
0.25 cup melted butter
0.25 cup melted butter
0.25 cup melted butter
1 oz grated Parmesan
1 oz grated Parmesan
1 oz grated Parmesan
7 oz mushrooms, sliced
7 oz mushrooms, sliced
7 oz mushrooms, sliced
1 onion, diced
1 onion, diced
1 onion, diced
1.1 lbs Ground pork & beef mix
1.1 lbs Ground pork & beef mix
1.1 lbs Ground pork & beef mix
3 cloves garlic, minced
3 cloves garlic, minced
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp tomato paste
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
0.5 tsp dried thyme
0.5 tsp dried thyme
0.5 tsp dried thyme
to taste cayenne pepper
to taste cayenne pepper
to taste cayenne pepper
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
0.5 tsp balsamic vinegar
0.5 tsp balsamic vinegar
0.5 tsp balsamic vinegar
0.5 tsp sugar
0.5 tsp sugar
0.5 tsp sugar
0.75 cup hot water
0.75 cup hot water
0.75 cup hot water
black pepper
black pepper
black pepper
7 oz cabbage, thinly sliced
7 oz cabbage, thinly sliced
7 oz cabbage, thinly sliced
1 carrot, shredded
1 carrot, shredded
1 carrot, shredded
1 small onion, sliced
1 small onion, sliced
1 small onion, sliced
1 sweet-tart apple, chopped
1 sweet-tart apple, chopped
1 sweet-tart apple, chopped
1 tbsp rice vinegar
1 tbsp rice vinegar
1 tbsp rice vinegar
1 tsp honey
1 tsp honey
1 tsp honey
1 tsp Dijon mustard
1 tsp Dijon mustard
1 tsp Dijon mustard
mix of seeds and nuts
mix of seeds and nuts
mix of seeds and nuts
3.5 oz Cheddar cheese, shredded
3.5 oz Cheddar cheese, shredded
3.5 oz Cheddar cheese, shredded
3.5 oz Mozzarella cheese, shredded
3.5 oz Mozzarella cheese, shredded
3.5 oz Mozzarella cheese, shredded
dried oregano
dried oregano
dried oregano
Equipment
baking dishknifeglass bottom (for smashing)cooling rackovenpansheet (for baking from frozen)
Tips
Customize the filling with ground chicken, turkey, or go vegetarian with lentils and vegetables.
Season each layer to build flavor, adjusting salt to taste.
To avoid struggling with parchment paper, grease the baking dish well and serve straight from the pan.
Mushrooms can be swapped for bell peppers, zucchini, or more meat.
To save time, use jarred marinara sauce instead of making the sauce from scratch.
The pie is freezer-friendly; it can be frozen whole or in slices.
For the slaw, allow it to rest for 10-15 minutes to soften the cabbage and mellow the onion.
Lightly toast a mix of seeds and nuts for extra crunch on the slaw.
If the video is too slow, use the 2x speed button.