This Mash Potato Pie is well known in south of Italy and has a great feature: it’s absolutely foolproof, extremely easy to make and loved by little guests.

My boys devour it every time I make it. Its ingredients might vary depending on what’s available in the fridge as long as you don’t get too creative.
It’s an excellent pie served hot or at room temperature and makes great party food served cut in little squares.

Ingredients 4/6 people:

1 kg Potatoes
1 Egg (can be omitted in a vegan version)
150 gr cooked Ham, 1 thick slice (you can use salami or whatever is available in the fridge)
1 fresh Mozzarella
200 gr Scamorza cheese or a medium mature cheese, even smoked
3 table spoons chopped parsley
Evo oil
4 tablespoons freshly grated Parmesan


Note: In a Vegan version use vegan soft and mature cheese and same quantity vegan salami


Boil the potatoes, peel the skin and mash them while still hot.
Switch the oven on at 220° C, ventilated.
Beat the egg with the parmesan, add the cubed mozzarella and scamorza, the diced ham and the chopped parsley.

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Adjust with salt.
Drizzle some olive oil in a 28 diameter  Pyrex Pan, sprinkle generously with fine breadcrumbs.
Spoon the pie mixture and level with a fork.

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Sprinkle the top with more breadcrumbs, a pinch of salt, a good drizzle of olive oil and bake for 20/25 minutes until golden brown.

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Leave your pie to set for at least 20 minutes before cutting and serving it.

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Enjoy this Mash Potato Pie!

This post is also available in: Italian