WANT TO SAVE THIS RECIPE?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!
Website
Your Email…
Subscribe
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Nutrients (per serving, approx.)
Calories: 390 kcal
Protein: 23 g
Fat: 22 g
Carbohydrates: 28 g
Fiber: 3 g
Calcium: 170 mg
Why You’ll Love This Recipe
This skillet pie has everything you want in a weeknight meal: crisp potato crust, savory beef filling, and gooey cheese holding it all together. It’s hearty enough to satisfy big appetites but doesn’t require complicated techniques or an oven. You can serve it straight from the skillet, slice it like a pie, and watch it disappear in minutes.
The Origins and Inspiration Behind the Dish
This dish takes inspiration from European potato pies and casseroles, blending the concept of rösti-style grated potatoes with the layered comfort of a shepherd’s pie. The stovetop cooking method makes it accessible in kitchens without ovens, much like rustic farmhouse cooking where meals were often prepared entirely on a stovetop or hearth.
Ingredient Spotlight
Potatoes provide the hearty, crispy base. Starchy varieties like Russets work well for structure, while Yukon Golds add creaminess. Ground beef delivers rich flavor and protein, but you can easily substitute chicken, turkey, or even lentils for variation. Cheese binds everything together and adds gooey indulgence—mozzarella for melt, cheddar for sharpness, or gouda for nuttiness. Italian herbs bring aromatic depth, complementing the vegetables and meat beautifully.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!
Website
Your Email…
Subscribe
We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat for 5–7 minutes to revive the crisp potato layers. Alternatively, reheat in the oven at 180°C (350°F) for 10 minutes. Microwaving works in a pinch but may soften the crust. For longer storage, freeze individual slices wrapped in foil, then thaw overnight before reheating.
Please Head On keep on Reading (>)
