Meat pie

The first time I made this combination of meat, vegetables, and sesame, I was just starting out with baking, and I remember forgetting to add the egg. The meatballs kind of fell apart, but they were still eaten. Now I rely on this recipe when I want something hearty but don’t want to spend too much time in the kitchen. I love that you can toss in any vegetable you have in the fridge, and if you’re not in the mood for fancy presentation, a sprinkle of sesame on top still makes it look like you put in some effort.

By the way, the whole process takes about 20 minutes to prepare and 30 in the oven, so let’s say around three-quarters of an hour in total. It yields 4 decent portions, just enough to satisfy some foodies, not just for nibbling. In terms of difficulty, there’s nothing complicated; even if you’ve never made it before, you’ll manage—just don’t forget the egg like I did.

Let me tell you how I put it all together.

Ingredients and their purpose:

- 500 g ground beef – this is the base, providing the main flavor and holding everything together
- 2 medium potatoes – I grate them because they bind and make everything tender, not just for volume
- 2 medium carrots – finely grated, for a bit of sweetness and texture; otherwise, it can be a bit dry
- 1 leek – I chop it finely; it gives a subtle flavor without the sharpness of onion
- 1 large egg – binds the mixture so it doesn’t fall apart
- 2 heaping tablespoons of flour – helps bind it further and keeps it from being too watery
- 1 tablespoon sesame seeds (or more if you’re generous with the texture on top) – for crunch and appearance
- 1 teaspoon salt (to taste)
- freshly ground pepper – I add quite a bit; otherwise, it turns out bland

If you want to play around, you can add other grated vegetables (celery, zucchini), but I prefer to stick with these since they’re always on hand.

My step-by-step preparation method:

1. First, I peel the potatoes and carrots, then grate them on the small grater. I try not to forget and accidentally grate a finger because rushing isn’t good at all.

2. I chop the leek as finely as I can, making sure there aren’t any big pieces. I wash it first, especially near the end, as it tends to gather dirt there.

3. In a large bowl, I combine the ground meat, grated potatoes, grated carrots, and chopped leek. I mix well to make sure there are no clumps of meat left. I’m not afraid to use my hands; otherwise, it won’t get that good texture.

4. I crack the egg on top and add the flour. I add the flour at the end to see if more is needed—it should be a well-bound mixture, but not too stiff.

5. Salt and pepper, according to personal taste. I usually add about a teaspoon of salt for the whole mixture, but not everyone likes the same level of saltiness. I don’t measure the pepper; I just grind until it smells right.

6. I grease a baking dish or something oven-safe with a small cube of butter—not too much, just enough to prevent sticking and add a bit of flavor to the bottom.

7. I spread the mixture in the dish, leveling it with a spatula or my hand. It should be about 2-3 fingers thick so it cooks well but doesn’t stay raw in the middle.

8. I sprinkle sesame seeds over the entire surface. If you have more, you can add a bit extra; it becomes really pleasant to bite into.

9. I put it in the preheated oven at 180 degrees for about 30 minutes. Depending on how thick the mixture is, it might take up to 35 minutes. I look for it to be lightly browned on the edges and the sesame to take on some color. If you want it crispier on top, you can turn on the grill for the last 3-4 minutes, but don’t leave the oven.

10. I take it out and let it rest for 10 minutes so it “sets”; otherwise, it can cut unevenly. It’s very tempting to dive in with a knife right away, but it’s not the same.

I cook this version often because it’s very versatile, doesn’t require major skills, and you can juggle the ingredients once you grasp the principle. It works for family meals, packed lunches, or picnics. I like that it doesn’t have pastry or dough, so it’s not heavy on the stomach, but you still feel like you’ve eaten something substantial. Bonus: kids don’t realize they’re eating carrots and leeks.

Tips, substitutions, variations, serving ideas:

Tips:
- Don’t overdo it with the flour. If you add too much, it turns out like a dense little cake, and you don’t want that.
- You can also use chicken or a mix, but it’s juicier with beef.
- If you notice the mixture is releasing a lot of liquid (depends on the potatoes), you can drain a bit or add a tablespoon of breadcrumbs instead of flour; it works well.

Substitutions:
- Gluten-free? Swap the flour for rice flour or a gluten-free mix, or even gluten-free breadcrumbs.
- Diet-friendly? Choose lean meat or even crumbled tofu (it won’t have the same taste, but it works for those on a diet).
- Don’t have leeks? Use a small onion or the white part of green onions.

Variations:
- You can add a bit of grated cheese to the mixture for extra flavor (Parmesan or cheese).
- With greens: chopped dill or parsley, especially in spring.
- If you want it spicier, add a pinch of chili flakes.

Serving:
- I’ve eaten it with green beans wrapped in bacon—it’s impressive, and the flavors pair well.
- It also goes well with a simple tomato and cucumber salad for freshness.
- If you want a sauce, you can make a yogurt with garlic or mustard with honey, each to their own taste.

Frequently Asked Questions:

1. What kind of meat can I use?
You can use almost any ground meat—pork, chicken, turkey, or a mix. I prefer beef because it has a stronger flavor and doesn’t get too greasy. If you buy pre-ground meat, make sure it’s not too fatty; otherwise, it can turn out a bit greasy.

2. If I don’t have a baking dish, can I use something else?
Yes, you can use any taller baking dish, even an enameled pot, but make sure it’s well greased with butter or oil to prevent sticking.

3. Can I use frozen vegetables?
The potatoes and carrots should be fresh; otherwise, they release too much water. Only the leek, if you don’t have fresh, you can try replacing it with frozen green onions, but it won’t have the same flavor.

4. How do I know when it’s done?
You look for color—it should be lightly golden-brown on top, smell baked, and if you press down gently with your finger, it shouldn’t be soft or ooze liquid. If you’re not sure, you can poke it with a toothpick, and if it comes out clean, it’s done.

5. Can I prepare it ahead of time and bake it later?
Yes, but not too far in advance—2-3 hours is fine; otherwise, the potatoes can oxidize and turn gray. I make the mixture, cover it with plastic wrap, and put it in the fridge until I bake it.

Nutritional values (approximately):

For 4 portions, each about 250g, you have around 300-350 kcal per portion, with 22-25g of protein (thanks to the meat), about 10-12g of fat (depending on the meat used), and about 25g of carbohydrates (mostly from potatoes and carrots). It’s quite balanced if you don’t overdo it with the flour or add too much cheese. It contains fiber from the vegetables and isn’t very salty if you don’t add too much. If you use lean meat or just vegetables, it lowers the fat and calories. For those looking for a hearty lunch, it’s a good choice, even in a controlled calorie diet.

How to store and reheat:

If there are leftovers (rare for us, but it happens), I put it in a plastic container in the fridge. It keeps well for about two days. For reheating, it’s best to use the oven, covered with aluminum foil, for about 10 minutes at 160-170 degrees. You can also use the microwave, but it becomes a bit wetter. I’ve tried eating it cold; it’s not bad, but it has a different texture—denser, more like meatballs than a “pie.” Anyway, it’s good for packing; it doesn’t crumble. If you want to keep it longer than two days, it’s better to portion it and put it in the freezer—it thaws well and doesn’t lose its flavor when reheated in the oven.