How to make Cheesy Beef and Potato Tart
A Fusion Worth Celebrating
Imagine biting into a buttery tart that carries the soul of Sichuan and the comfort of a Sunday roast. It’s a bold fusion: the rustic allure of a beef and potato pie elevated by the nuanced magic of Chinese spices, tucked under a blanket of bubbling cheese.
How to make Cheesy Beef and Potato Tart
Difficulty: EasyCheesy Beef and Potato Tart
Ingredients
500g minced beef
6 medium size potatoes, peeled mashed and seasoned
1/2 red pepper
1/2 green pepper
250g grated cheese
1 tbsp light soy
2 tbsp oyster sauce
1 tsp 13 spice
6 tbsp tomatoe sauce
Directions
- Boil and mash spuds with a little butter ans season
- mould the mash into a foil tray and cook in oven for 10 – 15 minutes @200c
- heat shallow pan, add the onion then the mince, add 13 spice, peppers, oyster sauce, light soy and tomato sauce
- remove potato from oven should be just starting to crisp brown
- add the filling to the potato and top with grated cheese
- place back in the oven for another 5 minutes
Recipe Video
Notes
- Dont be afraid to experiment!
This isn’t just east-meets-west. It’s harmony on a plate. Soy sauce replaces stock, five-spice takes the place of nutmeg, and garlic mingles with ginger like old friends. The result? A flavor bomb that’s hearty, savory, and just a little rebellious.
Building the Flavor Core
This tart’s heart is its beef filling—rich, fragrant, and layered with complexity. Start by browning minced beef until deeply caramelized. Add finely minced garlic, fresh ginger, and a kiss of scallions. Stir in soy sauce, a touch of hoisin for sweetness, and a pinch of Chinese five-spice for that warm, peppery edge. Let it simmer until thick and glossy.
Then, potatoes. Waxy potatoes like Yukon Gold or Charlotte are perfect. They hold their form, absorbing the sauce without collapsing into mush. Slice them thin—mandoline thin—so they cook evenly and blend seamlessly into the filling.
The cheese is your wildcard. A sharp aged cheddar adds bite, while mozzarella delivers that essential gooey pull. A sprinkling of grated Parmesan over the top brings in depth and a golden, blistered crust.
The Tart Shell: More Than Just a Vessel
The crust is the unsung hero. It needs structure, yes—but also tenderness. Go for a homemade shortcrust pastry if you want something rich and crumbly. For a more delicate bite, puff pastry works wonders, especially if you’re chasing those flaky layers that shatter under a fork.
Blind-bake your tart shell. Dock it with a fork, line with parchment, fill with baking weights or dried beans, and bake until just turning gold. This ensures a crisp bottom that won’t go soggy once the filling goes in. Nobody wants a damp tart.
Assembly and Alchemy
Start by spooning the fragrant beef mixture into your par-baked crust. Layer the sliced potatoes over the beef, tucking each piece like shingles on a roof. Scatter generous handfuls of shredded cheese over the top. Maybe even layer another round of potatoes and cheese, if you’re feeling decadent.
Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the cheese bubbles like lava and the edges of the tart are deeply golden. A final broil for two minutes adds a smoky, charred finish that’s impossible to resist.
Serving the Unexpected
This tart deserves an entrance. Plate it with flair—slice into triangles, drizzle with a soy-chili reduction or a dash of sesame oil for aromatic lift. A scattering of chopped green onions or cilantro adds color and brightness.
Serve it with a side of lightly dressed cucumber ribbon salad or sautéed gai lan. For drinks, think bold: a chilled jasmine tea, or even a malty lager to contrast the cheese.
What began as comfort food becomes a culinary statement—bold, warm, and gloriously unexpected.
