This comforting Italian pot pie features tender beef meatballs simmered in a robust tomato-herb sauce, topped with a luxurious layer of creamy mashed potatoes and golden Parmesan. The combination of savory beef, aromatic garlic, and fresh basil creates a deeply satisfying meal that balances heartiness with elegance. Perfect for chilly evenings or as a make-ahead dinner, this dish reheats beautifully while maintaining its texture and flavor. It’s a rustic yet sophisticated option that brings warmth to any table.
Make-Ahead: Italian Pot Pie With Parmesan Mas
Description
This comforting Italian pot pie features tender beef meatballs simmered in a robust tomato-herb sauce, topped with a luxurious layer of creamy mashed potatoes and golden Parmesan. The combination of savory beef, aromatic garlic, and fresh basil creates a deeply satisfying meal that balances heartiness with elegance. Perfect for chilly evenings or as a make-ahead dinner, this dish reheats beautifully while maintaining its texture and flavor. It's a rustic yet sophisticated option that brings warmth to any table.Ingredients
Directions
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Mix ground beef with half of the minced garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons cold water. Gently form into 1-1/2-inch balls.
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Combine flour with a pinch of salt and pepper. Roll the meatballs in the flour mixture until lightly coated.
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In a large nonstick skillet, heat half of the olive oil over medium heat. Cook the meatballs, a few at a time, until browned all over. Transfer to a plate.
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In the same skillet, heat the remaining olive oil over medium heat. Cook the chopped onion and remaining garlic for 5 minutes, until softened.
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Stir in the canned tomatoes (undrained), dried basil, oregano, and the browned meatballs. Simmer, uncovered, stirring often, for 15 minutes.
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Meanwhile, place the quartered potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 20 minutes, or until tender.
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Drain the potatoes well and mash until smooth. Stir in the beaten egg, 3/4 cup of the grated Parmesan cheese, and salt and pepper to taste. Fold in the chopped parsley.
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Spoon the meatballs and tomato sauce into an 8-inch square baking dish. Spread the mashed potato mixture evenly over the top.
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Sprinkle the remaining 1/4 cup Parmesan cheese over the potatoes.
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Remove the cover and bake for an additional 10 minutes.
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Broil for 1 minute, or until the cheese is golden brown and bubbly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 246.3kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 4.5g23%
- Cholesterol 86.3mg29%
- Sodium 81.7mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 31.8g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make-Ahead: This dish can be prepared up to 1 day in advance. Cover and refrigerate before baking. Bring to room temperature before baking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Variation: For a richer potato topping, add a tablespoon of butter or cream cheese to the mashed potatoes.
