Torta di Carne Macinata e Patate (Italian Meat and Potato Pie)

Prep Time:** 30 minutes

Cook Time:** 50 minutes

Total Time:** 1 hour 20 minutes

Serves:** 6–8 people

Ingredients**

For the Mashed Potatoes:

• 1.5 kg (about 3.3 lb) potatoes, peeled and cut into chunks
• 1/2 cup (120 ml) warm milk
• 3 tbsp butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 egg yolk (for extra creaminess and binding)

For the Meat Filling:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 600 g (1.3 lb) ground beef (or mix beef and pork for more flavor)
• 1/2 cup tomato sauce or crushed tomatoes
• 1/2 cup frozen peas (optional but traditional)
• 1/4 cup white wine or beef broth
• 1 tsp dried oregano
• 1 tsp thyme
• Salt and black pepper to taste

For Assembly:

• 1/2 cup breadcrumbs
• 2 tbsp butter (to dot the top)
• Extra grated Parmesan for topping

Instructions**

1. Prepare the Mashed Potatoes

1. Place potatoes in a large pot of salted water and bring to a boil.
2. Cook until tender (about 15–20 minutes).
3. Drain well, then mash with butter, milk, Parmesan, salt, and pepper.
4. Stir in the egg yolk while the potatoes are still warm.
5. Set aside to cool slightly — they should be creamy but firm enough to spread.

2. Make the Meat Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
3. Add garlic and cook 1 minute more.
4. Add ground beef and cook until browned, breaking it apart with a spoon.
5. Pour in white wine (or broth) and let it simmer until most of the liquid evaporates.
6. Stir in tomato sauce, peas, oregano, thyme, salt, and pepper.
7. Simmer for 10–15 minutes until the mixture thickens. Remove from heat and let cool slightly.

3. Assemble the Torta

1. Preheat oven to 190°C (375°F).
2. Grease a round baking dish or deep pie pan (about 9 inches / 23 cm).
3. Sprinkle a handful of breadcrumbs over the bottom and sides — this prevents sticking and adds crunch.
4. Spread half of the mashed potatoes evenly at the bottom.
5. Add the meat mixture and spread it evenly.
6. Top with the remaining mashed potatoes, smoothing the surface.
7. Sprinkle with breadcrumbs and grated Parmesan.
8. Dot the top with small bits of butter.

4. Bake

• Bake uncovered for 40–45 minutes, until the top is golden and crisp.
• For a beautiful crust, you can broil for 2–3 minutes at the end.

5. Serve

• Let the torta rest for 10 minutes before slicing.
• Serve warm with a simple green salad or roasted vegetables.

Tips**

• You can mix in mozzarella or provolone cheese between the layers for an extra cheesy version.
• Substitute sweet potatoes for a slightly sweeter, nutrient-rich twist.
• This torta can be made a day ahead and reheated — it gets even better as the flavors meld.

Benefits**

• Comforting and hearty: Combines protein-rich meat with energy-boosting potatoes.
• Family-friendly: Loved by both kids and adults.
• Easy to store: Freezes and reheats beautifully for quick meals.
• Customizable: Add veggies like zucchini, spinach, or mushrooms for more nutrition.

History**

Torta di Carne Macinata e Patate has roots in traditional Italian peasant cooking, where families used simple, affordable ingredients to create rich, filling meals. It reflects the Italian love for layered comfort dishes—similar to lasagna or shepherd’s pie—but with a Mediterranean touch thanks to olive oil, herbs, and Parmesan. Over time, it became a Sunday classic, often baked in big portions for family gatherings.

Conclusion**

This Torta di Carne Macinata e Patate is the definition of Italian comfort food — golden on the outside, soft and savory inside, with each bite melting in your mouth. It’s a humble yet elegant dish that turns everyday ingredients into something unforgettable. Perfect for cozy dinners, potlucks, or when you just crave a warm taste of Italy