Potato-Topped Beef Pie
Rich savoury minced beef gravy baked inside crisp shortcrust pastry, finished with a golden piped mashed potato lid.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •frypan
- •saucepan
- •potato masher
- •4 individual 12 cm pie tins
- •piping bag with star nozzle
- •baking tray
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 30 g
- carbs
- 52 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 620 kcal
Instructions
- 1
Boil the potato cubes in salted water for 15 minutes until tender, then drain thoroughly.
- 2
Mash the warm potatoes with butter and warm milk until completely smooth, seasoning with salt and pepper.
- 3
Heat olive oil in a frypan over medium heat and cook the onion until soft and sweet.
- 4
Add the beef mince and cook for 6 minutes, breaking up lumps until evenly browned.
- 5
Stir in the plain flour and cook for 1 minute to coat the meat.
- 6
Pour in beef stock, Worcestershire sauce, tomato paste, and Vegemite, stirring until the gravy thickens.
- 7
Preheat your oven to 200 degrees C (180 degrees C fan-forced).
- 8
Line four 12 cm pie tins with shortcrust pastry and trim away the excess edges.
- 9
Divide the warm beef filling evenly among the pastry shells.
- 10
Spoon the mashed potato into a piping bag and pipe neat rosettes over each pie.
- 11
Place the tins on a baking tray and bake for 25 to 30 minutes until golden and crisp.
Chef's tips
Use a starchy potato like Sebago for the smoothest mash that pipes cleanly without clogging. Allow the beef mince filling to cool slightly before filling the pastry so the pastry base does not go soggy.
Ingredient substitutions
- Vegemite → 1 tsp soy sauce or yeast extract
- ready-rolled shortcrust pastry → homemade shortcrust pastry
- beef mince → finely diced braised beef chuck
Storage
Store leftover pies in an airtight container in the fridge for up to three days.
Reheating
Reheat in a 180 degrees C oven for 15 to 20 minutes until the pastry is crisp and filling is hot.
Common mistakes to avoid
- •Leaving lumps in the mashed potato, which blocks the piping nozzle.
- •Filling pastry shells with excessively runny gravy, causing soggy bottoms.
- •Overfilling the pie tins so the rich beef gravy boils over the potato rim.
Serving suggestions
Cooked Potato-Topped Beef Pie?
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