Step 4: Bake the Pie
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is golden, the cheese is melted, and the potatoes are tender when pierced with a fork.
Let the pie cool for a few minutes before slicing and serving.
Nutrition Facts (per serving):
(Approximately based on 6 servings)

Calories: 450 kcal
Protein: 22 g
Fat: 28 g
Carbohydrates: 28 g
Fiber: 3 g
Sodium: 780 mg
Note: Nutrition facts may vary depending on the specific brands and portions used.

Tips for Making the Perfect Potato and Meat Pie:
Slice Potatoes Evenly: Thin, even slices of potatoes ensure they cook evenly in the oven. Use a mandoline for precise, uniform slices if you have one.
Use Flavorful Cheese: Cheddar or Gouda will add a rich, sharp taste, but feel free to try other varieties like Swiss or pepper jack for a twist.
Pre-cook Potatoes for Extra Softness: If you prefer softer potatoes, consider parboiling them for 5 minutes before layering. This can speed up the baking time and ensure a softer texture.
Mix up the Meat: Ground beef works wonderfully, but you can substitute with ground chicken, turkey, or a combination of beef and pork for different flavors.
Storage Tips:
Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, let the pie cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe container. It will keep well for up to 2 months.
Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. If reheating from frozen, bake for 25-30 minutes or until hot.