Meat and Potato Timballo Pie
Meat and Potato Timballo Pie …
We’ve always been a meat-and-potatoes kind of family so it was no surprise when Corey created the MOST SPECTACULAR tasting timballo! Meat and Potato Timballo Pie is filled with layers of browned potatoes, Italian sausage, ground beef, a few veggies, Irish cheddar, fresh mozzarella cheese, all smothered in a yummy scratch gravy, and then baked in a delicious pie crust!
This Meat and Potato Timballo Pie is incredibly delicious, the reheated leftovers taste amazing … and it’s a real show stopper!
What do you need to make Meat and Potato Timballo Pie?
Here is what you will need from the grocery store:
- Pie pastry, 1 2-crust pie pastry *or make Coogan’s Favorite Pie Crust Recipe!!
- Yukon Gold potatoes, 6 to 8 Yukon Gold potatoes – sliced very thin
- Unsalted butter, 3 tablespoons unsalted butter
- Kosher salt
- Black pepper
- Rosemary, 1 tablespoon chopped fresh rosemary
- Italian sausage, 1 pound Italian sausage – mild
- Ground beef, 1 pound ground beef
- White onion, 1 medium white onion – diced
- Mushrooms, 1 cup mushrooms – chopped (your favorite variety)
- Garlic, 4 cloves fresh garlic – minced
- Unsalted garlic, 3 tablespoons unsalted butter
- Flour, 3 tablespoons flour
- Beef broth, 1 cup beef broth
- Sour cream, 3 tablespoons sour cream
- Kosher salt, 2 teaspoons salt
- Black pepper, 2 teaspoons pepper
- Irish cheddar, 1½ cup freshly grated Irish cheddar – (we like Murray’s Irish Cheddar block found in the specialty cheese section at Kroger’s)
- Fresh sliced mozzarella, 1 16-oz tube of fresh mozzarella (sliced)
Egg wash
- Egg, 1 medium egg + 1 teaspoon of water
Topping
- Paprika, 1 tablespoon paprika
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How to make Meat and Potato Timballo Pie…
- Melt butter in a large skillet over medium-high heat. Add potatoes in batches to brown on both sides. Season with salt and pepper as you brown and soften each batch. Transfer each browned batch to a large bowl.
- Add rosemary to the bowl of browned potatoes and toss to mix. Then set aside.
- In the same skillet, brown Italian sausage, and ground beef. Then transfer the browned meat to a paper towel-lined plate. Saute the chopped onions in the drippings from the sausage and beef.
- When the onions begin to soften, stir in the chopped mushrooms; cook for about 5-7 minutes. Add garlic and stir until fragrant. Transfer the cooked veggies to the plate with the sausage and beef.
- Using the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons flour to form a roux. Add beef broth while whisking to form a smooth gravy. Stir in the cooked veggie mixture and meat into the gravy.
- Using the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons flour to form a roux. Add beef broth while whisking to form a smooth gravy. Stir in the cooked veggie mixture and meat into the gravy.
- Taste test; add additional seasonings as needed.
Pie Assembly
- Preheat the oven to 375° F.
- Butter the inside and bottom of a deep springform 9-inch pan.
- Gently press 1 pie pastry into the bottom and sides of the pan, allowing the excess to hang over the edges.
- Layer in this order: bottom pie crust, meat mixture, Irish cheese, a layer of potatoes, meat mixture, Irish cheese, a layer of potatoes, meat mixture, slices of mozzarella, then the top pie pastry.
- The layers should create a mound-like shape. Tuck the top pastry gently into the sides of the outer pastry. Cut off excess from both crusts but leave enough pastry dough to roll up together and crimp along the edges, like a thick pie crust.
- Use a sharp knife to gently cut vent holes on the top pastry. Brush the top and crimped edges with the egg wash and sprinkle with paprika.
- Bake for 50 minutes. Remove from the oven and cool on a cooling rack for about 10 minutes then release from the springform pan.
Add rosemary to the bowl of browned potatoes and toss to mix. Then set aside.
Add garlic and stir until fragrant. Transfer the cooked veggies to the plate with the sausage and beef. Using the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour to form a roux. Add beef broth while whisking to form a smooth gravy. Stir in the cooked veggie mixture and meat into the gravy. Add in the sour cream and stir until melted and well combined. Season with salt and pepper.
Taste test; add additional seasonings as needed.
If you love this delicious timballo recipe, try our other timballo recipe … Timballo Pasta Pie with Meat Sauce and Eggplant! This tasty dish has of layers of pasta, fresh mozzarella, peas, eggplant, a blend of herbs and spices, plus a delicious meat sauce full of ground beef and Italian sausage – baked in our buttery homemade 4-inch tall pastry pie crust.
More Meat Pie Recipes…
Check out some of our favorite meat pie recipes!
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Meat and Potato Timballo Pie
We've always been a meat-and-potatoes kind of family so it was no surprise when Corey created the MOST SPECTACULAR tasting timballo with layers of browned potatoes, Italian sausage, ground beef, a few veggies, Irish cheddar, fresh mozzarella cheese, smothered in a yummy scratch gravy, and baked in a delicious pie crust!
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Equipment
- 9-inch springform pan
- Large Skillet
- Large Bowl
- Small bowl
- Whisk
- Basting brush
Ingredients
- 1 2-crust pie pastry * see Coogan's Favorite Pie Crust recipe!
- 6 to 8 small Yukon Gold potatoes , sliced thin
- 3 tbsp unsalted butter
- kosher salt
- black pepper
- 1 tbsp chopped rosemary , fresh
- 1 lb Italian sausage , mild
- 1 lb ground beef
- 1 medium onion , diced
- 1 cup mushrooms , chopped
- 4 cloves fresh garlic , minced
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 1 cup beef broth
- 3 tbsp sour cream
- 2 tsp kosher salt
- 2 tsp black pepper
- 1½ cup freshly grated Irish cheddar , *we like Murray's Irish Cheddar block found in the specialty cheese section at Kroger's.
- 1 16-oz tube fresh mozzarella (sliced) , you will only use half of this tube.
- 1 medium egg + 1 tsp water , mix to create egg wash
- 1 tbsp paprika
Instructions
- Melt butter in a large skillet over medium-high heat. Add potatoes in batches to brown on both sides. Season with salt and pepper as you brown and soften each batch. Transfer each browned batch to a large bowl.Add rosemary to the bowl of browned potatoes and toss to mix. Then set aside.
- In the same skillet, brown Italian sausage, and ground beef. Then transfer the browned meat to a paper towel-lined plate.
- Saute the chopped onions in the drippings from the sausage and beef. When the onions begin to soften, stir in the chopped mushrooms; cook about 5-7 minutes. Add garlic and stir until fragrant. Transfer the cooked veggies to the plate with the sausage and beef.
- Using the same skillet, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour to form a roux. Add beef broth while whisking to form a smooth gravy. Stir in the cooked veggie mixture and meat into the gravy.
- Add in sour cream and stir until melted and well combined. Season with salt and pepper.Taste test; add additional seasonings as needed.
Pie Assembly
- Preheat oven to 375° F.
- Butter the inside and bottom of a deep springform 9-inch pan.
- Gently press 1 pie pastry into the bottom and sides of the pan, allowing the excess to hang over the edges.
- Layer in this order: bottom pie crust, meat mixture, Irish cheese, a layer of potatoes, meat mixture, Irish cheese, a layer of potatoes, meat mixture, slices of mozzarella, then the top pie pastry. The layers should create a mound-like shape. Tuck the top pastry gently into the sides of the outer pastry. Cut off excess from both crusts but leave enough pastry dough to roll up together and crimp along the edges, like a thick pie crust.
- Use a sharp knife to gently cut vent holes on the top pastry. Brush the top and crimped edges with the egg wash and sprinkle with paprika.
- Bake for 50 minutes. Remove from oven and cool on a cooling rack for about 10 minutes then release from the springform pan.
Notes
Did you make this recipe?Snap a few pics and mention @cooganskitchen or tag us by using #cooganskitchen – We’d love to see what your making & baking!
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Did you try this recipe?Let us know how it was in the comments below!
© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!
Amazon Associate Disclosure: As an Amazon Associate, we earn from qualifying purchases.
