Farmhouse Beef and Potato Pie
Seasoned ground beef and onion gravy under a thick mashed potato crust, browned in the oven.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 450 kcal
Equipment
- •Baking dish
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 450 kcal
- fat
- 21 g
- carbs
- 40 g
- protein
- 26 g
- calories
- 450
Instructions
- 1
Boil the potatoes until tender, drain well and mash with the butter and warm milk. Season firmly.
- 2
Brown the beef, drain most of the fat and cook the onions in what remains for 5 minutes.
- 3
Sprinkle over the flour, stir for a minute, then add the stock and simmer to a thick gravy.
- 4
Season the meat well and spread it in a baking dish.
- 5
Spoon the potato over and rough the surface with a fork so it catches colour.
- 6
Bake at 200C for 35-40 minutes until browned and bubbling at the edges.
Chef's tips
Dry the drained potatoes in the hot pot for a minute before mashing — wet mash slides off the meat.
Ingredient substitutions
- ground beef → chopped leftover pot roast in its gravy
Storage
3 days refrigerated; reheats well at 180C.
Common mistakes to avoid
- •Runny gravy that soaks the potato
- •Underseasoning the mash
Serving suggestions
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