Dude Food Fire Argentinian Beef & Potato Pie

Welcome back to the Beef Blog!

We hope you are enjoying this series of recipe blogs that we have started. Here is another great recipe to enjoy this Winter!

We had the opportunity to visit with John O’Neil, a professional chef and all around “foodie” in the Dallas area, and get his help building and designing some great recipes just for our customers. He has a line of incredible spices that he has spent years fine tuning to get the perfect blends, readily available for you to use.  You can find all those and more at his website www.dudefoodfire.com He is on Instagram, Facebook and YouTube at Dude Food Fire. Be prepared for some FIRE and incredible food!

Here is one of the first recipes from him. We can’t wait to share more with you. 

Happy Cooking! 

Argentinian Beef and Potato Pie 

This is an Argentinian recipe, traditionally made in a woodfire oven. It is similar to a shepherd’s pie which is standard fare in Great Britain, but the flavors are more earthy. The addition of the dry mustard and olives provide a smoky, complex, savory flavor. This pairs very well with a red wine, especially one from Argentina. 

1 tablespoon olive oil

2 onions, chopped

2 carrots, peeled and chopped

2 pounds ground beef (of course we use the Designer Beef dry-aged beef)

2 bay leaves

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh oregano, chopped

1 ½ tablespoon Dude Food Fire Texas Rojo Spice Blend (available at DudeFoodFire.com)

1 tablespoon dry mustard

1 cup dry red wine

1-pound ripe tomatoes, thinly sliced

1 cup pitted kalamata olives

Coarse salt

Ground black pepper

4 large baking potatoes, peeled and cut into 2-inch chunks

1 cup whole milk

6 large egg yolks

2 hard-boiled eggs

1 ½ teaspoons sugar (optional)

Combine olive oil, onions, and carrots in a large cast iron skillet and sauté over medium-high heat while stirring for about 5 minutes. Crumble in the ground beef and cook for about 4 minutes. Break up the meat with a fork. Stir in bay leaves, rosemary, oregano, spice blend, and mustard. Add red wine and let it bubble gently for about 5 minutes to evaporate the alcohol. Stir in tomatoes and olives. Season to taste. Reduce heat to low and simmer for 20 minutes or until reduced by 3/4ths. (It is important that the dish is still moist, so don’t cook it too dry.) Remove from heat and remove bay leaves. Set pan aside.

In a separate pot, cover potatoes with water, add salt to taste, and boil over high heat for about 15 minutes until potatoes are very tender. Drain and mash or pass through a ricer. Put potatoes back into the pot. Beat warmed milk into potatoes with a wooden spoon. Add egg yolks, beating after each one. 

Preheat home oven with rack on bottom third of oven to 375 degrees. In meat pan, slice hard boiled eggs and arrange slices over meat mixture. Spoon mashed potatoes over the top and smooth out the surface. Make decorative design in potatoes with fork edge. Bake 30-35 minutes until the potatoes are lightly browned on top.

If using woodfired oven, heat fire to bring oven up to temperature. Scoot fire to one side of the oven. Cover skillet with foil and place skillet in oven opposite the fire. Let cook for 15 minutes. Remove foil and bake 5 minutes more until potatoes are lightly brown. 


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