Durotar warrior’s pie

Durotar warrior’s pie


  • 4 large potatoes
  • 1 tablespoon olive oil
  • 1 tablespoon salted butter
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 2 tablespoons flour
  • 1 cup dark beer
  • 1 1/2 cups vegetables (pears, corn, carrots)
  • 1/2 teaspoon dried herbs (thyme, rosemary)
  • pinch of black pepper


  • 1/2 to 1 cup milk
  • 2 tablespoons salted butter
  • 1/4 cup grated Parmesan cheese
  • Salt

Preparation/Cooking Process:

Preheat the oven to 350 F, rub the potatoes with olive oil, then prick the tops with a sharp knife to allow steam to escape. Bake directly on the oven rack for about an hour until the insides are soft and the skin feels crisped.

baking potatoes in the oven

While the potatoes are baking, make the filling. Add the butter and the garlic to a medium frying pan over medium heat. Cook until the garlic is fragrant and golden, just a few minutes. Add the ground meat, stirring about 5 minutes, until it is fully browned. Sprinkle the flour and while stirring add the beer followed by the vegetables. Add the herbs, salt and pepper and continue stirring until the mixture thickens.

mixture for potatoes

When the potatoes are baked take them out and let them cool for 5 minutes. Carefully cut the tops and scoop-out the insides and put the scooped-out part in a large bowl with the butter. Gradually pour the milk while you mash it. Keep adding milk until you get a smooth consistency. Stir in the cheese and add salt to taste.

scooped out potato

Fill each potato skin with the meat mixture pressing down to get as much as you can. Spread some mashed potatoes over the filling. Return into the oven for another 10 minutes until the topping starts to brown.

filled potatoes
filled potatoes

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