Crispy Shoestring Potato Pie with Spiced Beef, Sautéed Cabbage and Melted Cheese

Name: Crispy Shoestring Potato Pie with Spiced Beef, Sautéed Cabbage and Melted Cheese
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 6
Cuisine: Argentina
Ingredients: 1.5 lb ground beef; 2 lb potatoes; 12 oz green cabbage; 1 1/2 cups onion; 1 cup red bell pepper; 3/4 cup crushed tomato; 4 cloves garlic; 6 oz criollo cheese or mozzarella; 2 eggs; 1/3 cup green olives; 1/4 cup fresh parsley; 3 tbsp olive oil; 1.5 tbsp butter; 2 tsp sweet paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp crushed chili flakes; 1 3/4 tsp salt; 3/4 tsp black pepper; 1 tbsp wine vinegar

An original Argentine-inspired bake featuring a juicy beef filling with onion, bell pepper, tomato, and paprika, a warm layer of sautéed cabbage, and a topping of homemade shoestring potatoes gratinated with cheese. Crispy on top, hearty and flavorful underneath.

35 minPrep

50 minCook

85 minTotal

6Servings

High Protein

Ingredients

Adjust servings

700 g ground beef (preferentemente with algo of grasa)
900 g potatoes (for cortar en papas pay finas)
350 g green cabbage (cut fino)
200 g onion (chopped)
140 g red bell pepper (chopped diced small)
200 g crushed tomato (or tomato grated)
12 g garlic (chopped)
180 g criollo cheese or mozzarella (grated or en hebras)
2 units eggs (lightly batidos)
60 g green olives (chopped)
15 g fresh parsley (chopped)
45 ml olive oil (divided)
20 g butter (for the repollo)
6 g sweet paprika
2 g ground cumin
1 g dried oregano
1 g crushed chili flakes (optional)
10 g salt (or a taste)
2 g black pepper (or a taste)
15 ml wine vinegar

Nutrition facts

per serving

518 kcal

Calories

31 g

Protein

24 g

Carbs

33 g

Fat

3 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the olive oil.
2
Peel the potatoes and cut them into very thin shoestrings. Rinse them in cold water, drain very well, and dry thoroughly with a kitchen towel. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper.
3
Spread the potatoes on a large tray and bake at 220 °C / 425 °F for 18 to 22 minutes, tossing halfway through, until lightly golden but still flexible. Set aside.
4
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and red bell pepper; cook for 5 minutes until softened. Add half of the garlic and cook 30 seconds more.
5
Add the ground beef and cook for 8 to 10 minutes, breaking it up well, until no pink remains. Stir in the sweet paprika, ground cumin, dried oregano, crushed chili flakes, 1 teaspoon salt, and black pepper.
6
Add the crushed tomato and cook for 6 to 8 minutes over medium heat until the filling is juicy but not watery. Remove from the heat and mix in the green olives, fresh parsley, and beaten eggs to help bind the filling.
7
In another skillet, melt the butter with the remaining tablespoon of olive oil. Add the green cabbage and the rest of the garlic. Cook for 5 to 7 minutes over medium heat until softened but still slightly textured. Season with a pinch of salt, black pepper, and the wine vinegar. Cook 1 minute more and remove from the heat.
8
Assemble the pie in the baking dish: first add the beef mixture, then spread the sautéed cabbage on top and cover with the criollo cheese or mozzarella.
9
Finish with an even layer of the baked shoestring potatoes. Return the dish to the oven at 210 °C / 410 °F for 18 to 20 minutes, until the cheese is melted and the top is deeply crisp and golden.
10
Let rest for 8 minutes before serving so the pie can set and be sliced more neatly.

Chef tips

For an even crispier topping, dry the potatoes very well before the first bake and avoid overcrowding the tray. For a more rustic feel, finely hand-chop the beef instead of using ground meat.

Substitutions

You can replace the cabbage with well-drained sautéed chard. Criollo cheese can be swapped for tybo or mozzarella. For a gluten-free version, make sure the paprika, cumin, and crushed tomato are certified free from gluten-containing additives or cross-contact.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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