Beef and potato pie with eggs and olives
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Minced beef 800 g
- Potato peeled 1200 g
- Egg 4 without shells 200 g
- Onion 200 g
- Olives pitted and drained 120 g
- Butter 25 g
- Water 125 ml for the meat 125 g
- Extra virgin olive oil 25 g
- Cumin ground 2 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 3 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
BRA Prior frying pans
Sear, sauté and make your flavour base with ease.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Boil the eggs for 10 minutes from boiling; cool, peel and slice. Cut the potatoes into chunks and boil in another pan for 20–25 minutes until soft. Reserve 150 ml cooking water, drain and mash with the butter and a pinch of salt; loosen with reserved water if needed.
-
Chop the onion and soften in the oil for 8 minutes. Add the beef, pepper and cumin and brown for 8 minutes, breaking up clumps. Add the 125 ml water and cook for 5 minutes until moist but not watery and the meat reaches 70°C for 2 minutes.
-
Preheat the oven to 200°C. Spread the meat in an oven-safe dish about 30 × 22 cm. Add the eggs and halved olives, cover with the mash and make ridges with a fork.
-
Bake for 15–20 minutes until piping hot in the centre. If more colour is needed, finish under the grill for 2–3 minutes, watching closely. Rest for 5 minutes and serve in six portions with parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →