Savory Stuffed Potato and Meat Pie is the kind of dish that instantly makes a meal feel complete. It brings together soft, tender dough, a rich and hearty filling, and a golden baked finish that fills the kitchen with comforting aromas. This pie is built around simple ingredients like potatoes, minced meat, vegetables, and kefir dough, yet the result feels generous, filling, and deeply satisfying.
The dough bakes up soft inside with a lightly crisp exterior, while the filling combines seasoned meat, sautéed vegetables, and potatoes for a balanced texture in every slice. Finished with melted mozzarella, this pie works just as well for a family dinner as it does for leftovers the next day.
Ingredients
For the dough
- 250 g all purpose flour
- 1 pinch of salt
- 1 teaspoon baking powder
- 100 g butter, softened
- 200 ml kefir
For the filling
- 4 potatoes, peeled and cubed
- Vegetable oil for frying
- Salt and black pepper to taste
- 1 teaspoon dried garlic
- 1 teaspoon paprika
- 1 onion, finely chopped
- 1 carrot, grated
- 1 red bell pepper, chopped
- 5 mushrooms, sliced
- 2 cloves garlic, minced
- 300 g minced meat, beef, pork, or mixed
- 1 teaspoon Provençal herbs
- 100 g tomato sauce
- 30 g mozzarella, grated
For finishing
- 1 egg yolk, for brushing
Instructions
Prepare the dough
In a large bowl, mix the flour, salt, and baking powder. Add the softened butter and rub it into the flour until the mixture becomes crumbly. Pour in the kefir and mix until a smooth dough forms. Cover and let it rest for 30 minutes. This makes the dough easier to roll and improves the final texture.
Cook the potatoes
Heat vegetable oil in a pan over medium heat. Add the cubed potatoes and cook for about 5 minutes, just until lightly golden. Season with salt, pepper, dried garlic, and paprika. Remove from the pan and set aside.
Prepare the vegetables
In the same pan, add a little more oil if needed. Sauté the onion until soft, then add the carrot, bell pepper, mushrooms, and garlic. Cook until the vegetables are tender and aromatic.
Cook the meat
Add the minced meat to the vegetables. Season with salt, pepper, and Provençal herbs. Stir in the tomato sauce and cook for about 10 minutes, until the mixture thickens slightly and the flavors come together.
Assemble the pie
Preheat the oven to 180°C. Roll the dough into a rectangle on a floured surface. Spread the cooked potatoes evenly over one half of the dough. Top with the meat and vegetable mixture, then sprinkle with grated mozzarella.
Shape and bake
Fold the dough over the filling and seal the edges well. Transfer to a baking tray lined with parchment paper. Brush the top with egg yolk. Bake for 25 to 30 minutes, until golden. Sprinkle extra mozzarella on top and bake for another 10 to 15 minutes until melted.
Serve
Let the pie rest for a few minutes before slicing. Serve warm, optionally garnished with fresh parsley or dill.
Why This Recipe Works
The kefir dough creates a soft, tender crust that holds the filling without becoming heavy. Pre cooking the potatoes and vegetables ensures everything is perfectly cooked by the time the pie is done. The tomato sauce keeps the filling moist, while mozzarella adds richness and brings the whole dish together.
Storage and Reheating
Store leftover slices in an airtight container in the refrigerator for up to three days. Reheat in the oven at 160°C until warmed through. For longer storage, freeze individual portions for up to two months and thaw overnight before reheating.
Variations
- Replace mozzarella with cheddar or a cheese blend for deeper flavor
- Make it vegetarian by skipping the meat and adding lentils or extra mushrooms
- Add chili flakes or fresh chili for a spicy version
- Use feta and olives for a Mediterranean inspired filling
- Turn it into a breakfast pie with eggs and cooked bacon
Serving Suggestions
This pie pairs well with a simple green salad, a yogurt garlic sauce, or a spoon of sour cream on the side. It also works beautifully as a packed lunch or reheated for a quick dinner the next day.
