Potato- and minced meat pie
- tastefusion
- Feb 8
- 4 min read
Treat yourself and your loved ones to a delightful dinner that is both filling and flavorful by serving a warm, creamy, and delicious potato- and minced meat pie. It is made with Tastefusions.se's tasty Bolognese sauce, combined with sliced potatoes cooked in a creamy sauce, topped with béchamel sauce and Parmesan cheese. Together, they create an utterly irresistible flavor experience. If you have some Tastefusion.se's Bolognese sauce ready in your fridge or freezer, dinner can be prepared quickly. Here’s yet another fantastic dish based on our Bolognese. If you make a large batch and freeze it, you’ll have a shortcut to a variety of other amazing dishes, such as: Minced Turkey Pie, Lasagna, Bolognese with pasta, and Lasagna Soup.
You will need
½ batch Bolognese with ground turkey (see recipe below)
1 2/3 cups Parmesan cheese, finely grated
Potatoes:
2.2 lbs (about 1 kg) almond potatoes, peeled and sliced into 1/5-inch-thick rounds
6 cloves garlic, finely grated
1 ⅔ cups whole milk
1 ¼ cups heavy cream
1 tsp salt
Freshly ground black pepper
Béchamel Sauce:
3,6 oz butter
0,6 cup all-purpose flour
3 ⅓ cups whole milk, warm
1 tsp Coleman's mustard powder
2 tsp sea salt
White pepper
A small pinch of nutmeg
Bolognese sauce:
1 tbsp olive oil
1 tbsp butter
2 large yellow onions (at least 1.1 lbs. peeled weight), peeled and chopped
8 large cloves of garlic, peeled and finely chopped
2.2 pounds ground turkey meat
1/3 cup HP sauce
¾ cup Heinz chili sauce
2 tbsp Worcestershire sauce
1 can of crushed tomatoes
2 tbsp tomato paste
1 bay leaf
2 tsp old bay seasoning
2–3 tsp kosher salt
2 tsp Turkish red pepper (Pul biber)
A pinch of peperoncino, depending on desired heat
1 tbsp oregano
Freshly ground black pepper
1 ½ tbsp honey
1/3 cup flat-leaf parsley finely chopped (I blend it with a little olive oil).
How to make it
Instructions:
Start with making the Bolognese unless you already have some in the fridge/freezer.
Bolognese:
1. Heat up the pot with oil and butter. Sauté the onion on high heat while stirring for about 10-15 minutes until the liquid has evaporated. Lower to medium heat and sauté while stirring until it starts to become glossy and transparent, about 20-30 minutes.
1 tbsp olive oil
1 tbsp butter
2 large yellow onions (at least 1.1 lbs. peeled weight), peeled and chopped
2. Add the garlic, stir, and then add the ground turkey. Cook until the turkey is fully cooked, stirring occasionally.
8 large cloves of garlic, peeled and finely chopped
2.2 pounds ground turkey meat
3. Add the HP sauce, chili sauce, Worcestershire sauce, crushed tomatoes, tomato paste, and bay leaf. Let it simmer for at least 1.5 hours.
1/3 cup HP sauce
¾ cup Heinz chili sauce
2 tbsp Worcestershire sauce
1 can of crushed tomatoes
2 tbsp tomato paste
1 bay leaf
4. Add all the dried spices. Stir and cook for 10 minutes.
2 tsp old bay seasoning
2–3 tsp kosher salt
2 tsp Turkish red pepper (Pul biber)
A pinch of peperoncino, depending on desired heat
1 tbsp oregano
Freshly ground black pepper
5. Finally, add the honey and chopped parsley. Stir to mix and cook for another 10 minutes.
1 ½ tbsp honey
1/3 cup flat-leaf parsley finely chopped (I blend it with a little olive oil)
6. Taste and adjust the flavor with spices if needed.
Tip 1: Feel free to add finely grated carrot in any amount just before step 3.
Tip 2: Add grated or finely chopped parmesan rind in step 3. The parmesan rind gives a rich, full and deep flavor with a little saltiness to the sauce. Don’t ever throw away parmesan rinds, instead grate or finely chop them and store them in the freezer until needed.
Potatoes:
7. Place the potatoes in a pot along with the other ingredients and bring to a boil. Let the potatoes simmer on low heat for about 15 minutes until they are soft. Set aside.
2.2 lbs (about 1 kg) almond potatoes, peeled and sliced into 1/5-inch-thick rounds
6 cloves garlic, finely grated
1 ⅔ cups whole milk
1 ¼ cups heavy cream
1 tsp salt
Freshly ground black pepper
Béchamel Sauce:
8. Melt the butter and gradually stir in the flour, a little at a time. Whisk to avoid lumps forming.
3,6 oz butter
0,6 cup all-purpose flour
9. Add a little of the warm milk at a time. Stir continuously to ensure the sauce is smooth and lump-free.
3 ⅓ cups whole milk, warm
10. Allow the sauce to simmer while stirring for a few minutes and add the spices. The sauce should be quite thick. Taste and adjust with more spices if needed.
1 tsp Coleman's mustard powder
2 tsp sea salt
White pepper
A small pinch of nutmeg
Assembly:
11. Preheat the oven to 430 ˚F.
12. Grease an ovenproof dish and spread half of the potatoes at the bottom.
13. Spread the Bolognese sauce in an even layer. Sprinkle half of the grated Parmesan on top.
14. Spread the remaining potatoes to cover the Bolognese sauce, then evenly spread the béchamel sauce. Sprinkle the remaining Parmesan on top.
15. Bake the gratin in the middle of the oven for 25–30 minutes or until it has a nice color.
Serve with a fresh salad on the side
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