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Meat and Potato Pie
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Meat and Potato Pie

A hearty British-style meat and potato pie with tender braised beef, chunky potatoes and a golden shortcrust pastry lid. Serves 6 and works well made ahead and reheated.

Prep:30 min
Cook:75 min
Total:105 min
Servings:6
medium
dinner
British
pie
comfort-food
oven-baked
beef

Ingredients

  • •800 g stewing beef (diced)
  • •500 g floury potatoes (peeled and cut into 2cm cubes)
  • •1 item large onion (finely chopped)
  • •2 clove garlic cloves (crushed)
  • •30 ml olive oil
  • •25 g unsalted butter
  • •2 tbsp plain flour
  • •1 tbsp tomato purée
  • •1 tbsp Worcestershire sauce
  • •600 ml beef stock
  • •100 g frozen peas (optional)
  • •375 g ready-made shortcrust pastry
  • •1 whole large egg (for egg wash)
  • •1 tbsp fresh parsley (chopped, optional)
  • •1 tsp sea salt
  • •0.5 tsp ground black pepper

Instructions

  1. 1.Preheat the oven to 200°C (conventional) / 180°C (fan), Gas Mark 6.
  2. 2.Season the diced beef with a little salt and pepper. Heat the olive oil in a large, ovenproof casserole or deep frying pan over a medium–high heat. In batches, brown the beef on all sides (2–3 minutes per batch). Remove browned beef to a plate and set aside.
  3. 3.Reduce the heat to medium. Add the butter to the same pan. When melted, add the chopped onion and cook for 6–8 minutes until softened. Add the crushed garlic and cook for 1 minute more.
  4. 4.Sprinkle the plain flour over the softened onion, stir and cook for 1–2 minutes to remove the raw flour taste. Stir in the tomato purée and Worcestershire sauce to combine.
  5. 5.Return the beef to the pan. Pour in about 150 ml of the beef stock and scrape the bottom of the pan to lift any browned bits. Add the remaining stock and the cubed potatoes. Bring to a gentle simmer, then reduce the heat, cover and simmer for 40–45 minutes until the beef is tender and the sauce has thickened. If using peas, stir them in during the last 5 minutes of cooking.
  6. 6.Taste and adjust seasoning with salt and pepper. Stir in the chopped parsley (if using). Remove from the heat and allow the filling to cool for 10–15 minutes — this helps to keep the pastry crisp.
  7. 7.Meanwhile, lightly flour a work surface and roll out the shortcrust pastry to a thickness of about 3–4 mm. Use a 23–24 cm (9–10 in) pie dish. Line the dish with pastry, leaving a slight overhang around the rim.
  8. 8.Spoon the cooled meat and potato filling into the pastry-lined dish, pressing down gently to level. Brush the exposed pastry rim with a little beaten egg. Place the pastry lid over the filling, trim any excess and press the edges to seal (crimp or flute as preferred). Cut a small steam hole or two in the lid.
  9. 9.Brush the pastry all over with the beaten egg to glaze. Place the pie on a baking tray and bake in the preheated oven for 35–40 minutes until the pastry is golden brown and the filling is bubbling.
  10. 10.Remove the pie from the oven and rest for 10 minutes before serving. Serve slices with steamed greens or a simple salad.