Roasted red sauce beef patties with potatoes.
So this is it.
It’s like a stew but it’s not.
It smells sweet but it’s savoury.
Its origins are classic but it’s new.
It’s just classic beef patties over a layer of tomato covered potatoes. And all these baked. With the characteristic scent of cinnamon.
It’s been a love at first sight since I first saw this recipe at Joanna’s blog Food Junkie. And completed when I first cooked it and continued to do so often since then.
I hope you’ll try this too -with your beef patties version, it doesn’t matter. The result will be the same.
Just do it.
For a big baking pan
For the beef patties
- 1/2 kg beef mince
- 1 egg
- 1 medium dry onion, finely chopped
- 2-3 slices stale bread or rusks soaked in water
- 3-4 tbsp olive oil
- 1/2 tbsp dry oregano
- salt, pepper
For the potatoes
- 6-7 big potatoes cut in thick sticks
- 1 can of tomato puree or 3 fresh tomatoes ground (when in season)
- 1 cinnamon stick
- 6-7 allspice pieces
- 1 cup olive oil
- salt, pepper
- Preheat the oven at 200 C/ 392F.
- Make the putties: into a big bowl add all the ingredients (make crumbs out of the soaked bread/rusks) and start mixing together well -my grandmom used to add some water while mixing so as to have a more “fluffy” mixture, about 5-7 tbsp.
- Put the putties mixture into the fridge while preparing the potatoes
- Put the potato sticks into the baking pan and add all the other ingredients on top. Mix well with your hands and scatter the potatoes all over the pan.
- Take the patties mixture out of the fridge and shape the patties. Put them over the potatoes. Add water until the potatoes are almost covered. Sprinkle with some extra olive oil over the patties.
- Put the pan into the oven, lower the temperature at 180 C/356F and bake for about 45′ or until the potatoes are soft. At about the half of the time, check the patties and turn them on the other side -watch out not to burn them.