Traditional meat pie without phyllo
Minced beef and graviera cheese come together in a pie with no phyllo! A main course you will love!
Traditional meat pie without phyllo


1 kg potatoes 500 gr minced beef ¼ Horio graviera grated 25 gr Horio Soft with Cow Butter 25 gr flour 6 medium-sized carrots 3 tbsp milk 2 tbsp parsley 1 tbsp Horio extra virgin olive oil mountain regions 1 medium-sized onion 1 garlic salt and pepper


  1. Rinse, clean and cut the potatoes into small cubes.
  2. In a pot filled with salted water, boil the potatoes for 20-30 minutes until softened. Then strain them and smash them with a fork.
  3. Add to the potatoes the milk, salt and pepper and Horio Soft with Cow Butter.
  4. Clean and finely chop the onion, the garlic and the parsley. Then clean and cut the carrots into slices.
  5. In another pot, heat Horio extra virgin olive oil mountain regions and sauté the minced meat, the onion and the garlic for 5 minutes.
  6. Add the flour, the broth, the parsley, the carrots, salt and pepper and mix them well for about 15 minutes.
  7. In a non-stick baking tray put the meat mixture, cover it with the potatoes and sprinkle with Horio graviera cheese grated.
  8. Cook in preheated oven for 45 minutes at 180 – 200C.