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Beef and Potato Pie

Beef and Potato Pie

This is an Argentinian recipe, traditionally cooked in a wood-fire oven. Similar to a shepherd’s pie, the flavors of this beef and potato pie are more deep and earthy. The addition of the dry mustard and olives provides a smoky, complex, savory flavor that pairs very well with red wine, especially one from Argentina.

If you're like me and like to do things the traditional way, and you want to use a  wood-fire oven, the Bella Grande 32 from Bella Outdoor Living is one of the best on the market. Capable of baking 4 12-inch pizzas at the same time and featuring a high grade ceramic floor that requires less wood to heat. No matter what you are wanting to cook, the Bella Grande 32 is guaranteed to get the job done. 

There are two things that make this Dude Food Fire Approved Beef and Potato Pie special - 1st is that it is wood-fired, which gives it a unique flavor unlike anything else out there. Second is the addition of Black Satin Spice Texas Rojo Spice Blend! With chiles, cumin, garlic, onion, sea salt, paprika, pepper, and other spices, Texas Rojo gives this beef and potato pie has a smoky, spicy flavor that’ll make your mouth water and your taste buds tingle. 

Before your begin, gather the following Ingredients:

1 tablespoon olive oil

2 onions, chopped

2 carrots, peeled and chopped

2 pounds ground beef

2 bay leaves

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh oregano, chopped

1 ½ tablespoon Black Satin Spice Texas Rojo Spice Blend

1 tablespoon dry mustard

1 cup dry red wine

1 pound ripe tomatoes, thinly sliced

1 cup pitted kalamata olives

Coarse salt

Ground black pepper

4 large baking potatoes, peeled and cut into 2-inch chunks

1 cup whole milk

6 large egg yolks

2 hard-boiled eggs

1 ½ teaspoons sugar (optional)



Combine olive oil, onions, and carrots in a large cast-iron skillet and saute over medium-high heat while stirring for about 5 minutes. Crumble in the ground beef and cook for about 4 minutes. Break up the meat with a fork. Stir in bay leaves, rosemary, oregano, spice blend, and mustard. Add red wine and let it bubble gently for about 5 minutes to evaporate the alcohol. Stir in tomatoes and olives. Season to taste. Reduce heat to low and simmer for 20 minutes or until reduced by 3/4ths. (It is important that the dish is still moist, so don’t cook it too dry.) Remove from heat and remove bay leaves. Set pan aside.

In a separate pot, cover potatoes with water, add salt to taste and boil over high heat for about 15 minutes until potatoes are very tender. Drain and mash or pass through a ricer. Put potatoes back into the pot. Beat warmed milk into potatoes with a wooden spoon. Add egg yolks, beating after each one.

Preheat the home oven with a rack on the bottom third of the oven to 375 degrees. In a meat pan, slice hard-boiled eggs and arrange slices over the meat mixture. Spoon mashed potatoes over the top and smooth out the surface. Make the decorative design in potatoes with a fork edge. Bake 30-35 minutes until the potatoes are lightly browned on top.

If using a woodfired oven, heat the fire to bring the oven up to temperature. Scoot fire to one side of the oven. Cover skillet with foil and place skillet in oven opposite the fire. Let cook for 15 minutes. Remove foil and bake 5 minutes more until potatoes are lightly brown.


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