Beef Potato Pie

Enjoy this version of shepherd’s pie that uses alternate layers of mashed potato, meaty spaghetti sauce and cheese.

  • Required cooking skill level

  • 2-5
    persons serving
  • 45
    minutes preparation time


  1. 1 kilo Potatoes


  1. 2 tablespoons Golden Fiesta Canola Oil
  2. 1 tablespoon Butter, melted
  3. ½ piece Onion, diced
  4. 1 teaspoon Garlic, minced
  5. ¾ cup Regular-size hotdogs, sliced
  6. 250 grams Ground beef
  7. 1 kilo UFC Spaghetti Sauce
  8. 1 tablespoon Water
  9. ¼ teaspoon Fine salt
  10. ¼ teaspoon Ground black pepper
  11. 1 tablespoon Butter, melted
  12. ½ cup Quickmelt cheese, grated


  • 1 Boil potatoes for about 20 minutes until tender when pierced with a fork. Remove, peel and mash with a fork. Set aside.
  • 2 Heat Golden Fiesta Canola Oil and butter in a skillet.
  • 3 Sauté the onion and garlic. Add the sliced hotdogs and fry for another minute.
  • 4 Add the ground beef and cook until brown, about 5 minutes. Skim off the fat and return to heat.
  • 5 Add the UFC Spaghetti Sauce and water. Season sauce with salt and pepper. Cover and simmer for 5 minutes to blend the flavors.
  • 6 Grease a baking pan with butter. Preheat oven to 350°F.
  • 7 Spread a 1-inch layer of mashed potatoes on the pan. Add a generous layer of Meaty Spaghetti Sauce.
  • 8 Top with a 1-inch layer of mashed potatoes (B).
  • 9 Add a layer of grated quickmelt cheese.
  • 10 Bake the pie until golden brown, around 15 minutes
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