This Potato and Minced Pork Pie combines thinly sliced potatoes, savoury onions, seasoned pork mince and melting provolone, all finished with grated cheese. Everything is layered in a pie tin, topped with grated cheese and baked until golden and crisp.

Serves 4 | Prep: 20 mins | Cook: 50 mins | Total: 1 hr 10 mins

  • 700 g potatoes (1½ lb), peeled and very thinly sliced

  • 300 g pork mince (10½ oz ground pork)

  • 1 large onion, finely sliced

  • 150 g Provolone cheese (5 oz), sliced or into small pieces

  • 40 g grated Parmigiano or other hard cheese (⅓ cup)

  • 3 tbsp olive oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

Equipment

  • 24–26 cm (9½–10-inch) round pie or tart tin

  • Mandoline slicer

Method
1. Slice the potatoes

Peel and thinly slice the potatoes with a mandoline. Aim for 2–3 mm slices.

2. Cook the filling

Heat 1 tbsp olive oil in a frying pan.

Add the onion and cook until soft. Then add the pork mince, salt and black pepper.

Cook for 8–10 minutes, breaking up the meat as it cooks.

3. Season the potatoes

Place the potatoes in a bowl.

Add the remaining olive oil, salt and pepper, toss gently.

4. Build the pie

Grease a 24–26 cm (9½–10-inch) pie tin.

Arrange a layer of potatoes over the base. Overlap the slices slightly.

5. Add the filling

Spread the pork and onion mixture over the potatoes.

Add the provolone in an even layer.

6. Add the topping

Cover with the remaining potatoes.

Sprinkle with grated Parmigiano, finish with black pepper.

7. Bake

Bake at 190°C (375°F) for 45–55 minutes in static oven.

The potatoes should be tender and the top golden.

8. Rest

Leave to rest for 10–15 minutes.

Serve your Potato and Minced Pork Pie lukewarm.

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