Chef Chuck's Beef and Vegetable Pasticcio

Pasticcio con Carne e Verdure


A hearty meal for winter time, I used organic beef and vegetables, and the finest cheeses I could obtain, for maximum taste. All these textures and flavors combined, danced in my mouth. Pasticcio meaning mess, so you can literally add any vegetables or cheeses you have in your refrigerator! To make this an vegetarian dish omit the beef and add mushrooms instead.

Beef and Vegetable Pasticcio


2 1/2 pounds potatoes
1 pound ground beef
1 slice pancetta, 1/4" thick, chopped
1/2 cup hot potato water
2 carrots, diced
2 celery stalks, diced
1/2 onion, diced
2/3 cup peas
1 small can diced tomatoes
5 tablespoons butter
2 tablespoons olive oil
pinch of oregano
1 thick slice provolone cheese, diced
parmigiana cheese, grated
3/4 cup milk
salt and pepper


Peel and cut potatoes in large pieces, boil in salted water for about 15 minutes or until fork comes out easy. Reserve 1/2 cup potato water. Meanwhile in a frying pan melt 1 tablespoon butter and 2 tablespoons olive oil, saute carrots, celery and onions, salt and pepper cook for about 5 minutes. Remove and set aside, in the same pan heat 2 tablespoons butter and brown meat. Add 1/2 cup hot potato water to the beef this will make a gravy. Combine all the vegetables with the beef along with, salt, pepper, diced tomatoes, peas, and oregano. Heat milk and 2 tablespoons butter, drain potatoes use a ricer or mash them and add warm milk. Add provolone cheese, salt and pepper to the potatoes. Butter your baking dish, add meat mixture top with mash potatoes, sprinkle parmigiana cheese on top. Place on a baking sheet, bake at 350 degrees for 20 minutes, broil for 3 or 4 minutes till potatoes edges are brown.
Ricette by Chef Chuck's Cucina