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Loading...This beloved large-format savory pie from the Brazilian state of Minas Gerais is layered with richly seasoned ground beef and finished with a buttery mashed potato crust. Baked until golden and bubbly with melted cheese, it is the centerpiece of family gatherings and Sunday lunches across the region. The dish blends Portuguese baking traditions with the rustic comfort food Minas Gerais is famous for.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 26 gFat
- 11 gSaturated Fat
- 34 gCarbs
- 3 gFiber
- 4 gSugar
- 28 gProtein
- 620 mgSodium
- 820 mgPotassium
- 210 mgCalcium
- 3.2 mgIron
- 16 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the beef filling
- 1 lb (450 g) ground beef
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 large ripe tomato, peeled and chopped
- 1/3 cup pitted green olives, sliced
- 2 hard-boiled eggs, sliced
- 1 tsp sweet paprika, plus salt and black pepper to taste
For the potato topping
- 2 lbs (900 g) russet potatoes, peeled and cubed
- 4 tbsp unsalted butter
- 1/2 cup whole milk, warmed
- 2 large egg yolks
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt, plus more for the cooking water
For assembly
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil for greasing the dish
Directions
- Preheat the oven to 400°F (200°C) and grease a 9×13-inch (23×33 cm) baking dish with olive oil.
- Heat 2 tbsp olive oil in a large skillet over medium heat, sauté the onion for 4 minutes until translucent, then add the garlic and cook for 1 more minute.
- Add the ground beef, breaking it up with a wooden spoon, and brown for 8 to 10 minutes until no pink remains. Stir in the tomato, olives, paprika, salt, pepper, and a small splash of water; simmer for 10 minutes until thick and jammy.
- While the filling simmers, boil the potatoes in salted water for 15 minutes until very tender, then drain and mash with butter, warm milk, egg yolks, Parmesan, and 1/2 tsp salt until smooth and creamy.
- Spread the beef filling evenly in the prepared baking dish, scatter the hard-boiled egg slices over the top, then cover with the shredded mozzarella.
- Spoon the mashed potatoes over the cheese layer and spread gently to the edges, creating a smooth top. Drag a fork across the surface for a rustic ridged pattern.
- Bake for 25 to 30 minutes until the top is golden and the filling bubbles at the edges.
- Let the pie rest for 10 minutes before slicing so the layers set, then sprinkle with fresh parsley and serve hot.
Cook’s Notes
- For the most authentic Minas Gerais flavor, swap the mozzarella for 1 cup of Catupiry or another mild Brazilian cream cheese spread.
- Add a 7 oz (200 g) can of drained hearts of palm slices to the beef filling for a traditional variation.
- Letting the pie rest for 10 minutes after baking is essential; it lets the layers firm up for clean, beautiful slices.
- Make the beef filling a day ahead and refrigerate; the flavors deepen and assembly becomes quicker.
- Leftovers keep in the fridge for 3 days and reheat well in a 350°F (180°C) oven covered with foil.
