Spread cold mashed potatoes over raw crumbled ground beef, combined with 3 ingredients, into a glass pie dish for a comforting dinner that’s always a yes in my house
This Amish Beef and Potato Pie layers seasoned ground beef and tender mixed vegetables under a pillowy blanket of cold mashed potatoes. As it bakes in the oven, the meat cooks in its own savory juices while the potato top browns into a golden, comforting shepherd’s-pie-style casserole.
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Amish Beef and Potato Pie
Ingredients:
| Ingredient | Quantity |
| Lean ground beef | 1 pound |
| Frozen mixed vegetables (peas, carrots, corn), thawed | 1 cup |
| Ketchup or tomato sauce | 1/2 cup |
| Kosher salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Cold mashed potatoes | 3 cups |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch glass pie dish with oil or cooking spray.
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Mix meat filling: In a medium bowl, gently combine the raw ground beef, thawed mixed vegetables, ketchup, salt, and black pepper until well distributed.
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Layer beef: Crumble the seasoned raw beef mixture evenly across the bottom of the pie dish, breaking it into small pieces so it cooks uniformly.
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Top with potatoes: Dollop the cold mashed potatoes over the beef layer. Using a spatula, spread the potatoes evenly to the edges of the dish. Rake a fork lightly across the top to form decorative ridges.
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Bake: Place the pie dish on a baking sheet to catch drips and bake on the middle rack for 40 to 50 minutes, until the beef is fully cooked, juices bubble around the edges, and the potatoes are lightly golden. (Tent loosely with foil if the top browns too quickly).
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Rest and serve: Let the pie stand for 10 minutes to allow the layers to set. Cut into wedges and serve warm.
