Serves 1
Directions
- 1Cut 2.5 lbs (1.2 kg) potatoes in half and place them in a baking dish.
- 2Coat the potatoes with olive oil and season with salt and garlic powder.
- 3Mix well to coat the potatoes and arrange them cut-side down.
- 4Bake the potatoes at 400°F (200°C) for 40-45 minutes.
- 5Slice 7 oz (200 g) mushrooms and sauté until golden brown.
- 6Season the mushrooms with salt and pepper.
- 7Dice 1 onion and sauté until soft and golden, adding a pinch of salt.
- 8Add 1.1 lbs (500 g) ground pork & beef mix to the pan, break it up, and cook until browned.
- 9Mince 3-4 cloves of garlic and add to the pan, cooking for a minute.
- 10Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, cayenne pepper to taste, and 0.5 tsp dried thyme, and cook for another minute.
- 11Add 0.75 cup (200 ml) hot water, 1 tbsp soy sauce, 0.5 tsp balsamic vinegar, and 0.5 tsp sugar.
- 12Stir well, then cover and simmer for 5-7 minutes until the sauce thickens.
- 13Once the potatoes are ready (a knife should go in easily), smash them flat using a glass bottom.
- 14Combine 0.25 cup (50 ml) melted butter and 1 oz (30 g) grated Parmesan.
- 15Brush the butter and Parmesan mixture over the potato base.
- 16Return the potato base to the oven for 15-20 minutes until crisp.
- 17Taste the filling and add more salt if needed.
- 18Set the meat filling aside.
- 19Spread the meat filling evenly over the crispy potato base.
- 20Shred 3.5 oz (100 g) Cheddar and 3.5 oz (100 g) Mozzarella.
- 21Add the prepared mushrooms over the meat filling.
- 22Sprinkle with oregano (optional).
- 23Bake for another 10-15 minutes.
- 24While 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.
- 25Once 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.
- 26For the slaw dressing, combine 1 tbsp rice vinegar, 3 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard, and salt & pepper to taste.
- 27Mix the slaw dressing well with the slaw ingredients, adjusting salt, oil, or vinegar to taste.
- 28Let the slaw rest for 10-15 minutes to soften the cabbage and mellow the onion.
- 29Lightly toast a mix of seeds and nuts for extra crunch to serve with the pie.
Ingredients
- 2.5 lbs potatoes (Yukon Gold or similar)
- olive oil
- salt
- garlic powder
- 0.25 cup melted butter
- 1 oz grated Parmesan
- 7 oz mushrooms, sliced
- 1 onion, diced
- 1.1 lbs Ground pork & beef mix
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 0.5 tsp dried thyme
- to taste cayenne pepper
- 1 tbsp soy sauce
- 0.5 tsp balsamic vinegar
- 0.5 tsp sugar
- 0.75 cup hot water
- black pepper
- 7 oz cabbage, thinly sliced
- 1 carrot, shredded
- 1 small onion, sliced
- 1 sweet-tart apple, chopped
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- mix of seeds and nuts
- 3.5 oz Cheddar cheese, shredded
- 3.5 oz Mozzarella cheese, shredded
- 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.
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