Meat and Potato Pie
Tender braised beef, soft potatoes, and sweet onions simmered in rich gravy beneath a crisp, golden shortcrust pastry lid.
- Prep
- 25 min
- Cook
- 95 min
- Total
- 120 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 590 kcal
Equipment
- •Large saucepan with lid
- •Pie dish (approx. 22cm)
- •Rolling pin
- •Pastry brush
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 27 g
- carbs
- 54 g
- fibre
- 4 g
- protein
- 32 g
- calories
- 590 kcal
Instructions
- 1
Heat the vegetable oil in a large saucepan over medium-high heat and brown the diced beef for 6 minutes.
- 2
Add the chopped onions and fry for 4 minutes until they soften and become translucent.
- 3
Stir in 20g of flour to coat the beef, then pour in the hot beef stock and Worcestershire sauce.
- 4
Bring to a simmer, cover with a lid, and cook on low heat for 45 minutes until the beef softens.
- 5
Add the diced potatoes, cover again, and simmer for 15 minutes until just tender, then cool the filling completely.
- 6
Rub the 250g flour, butter, lard, and a pinch of salt together in a bowl until fine breadcrumbs form.
- 7
Add cold water gradually and stir until the dough comes together into a ball, then chill for 15 minutes.
- 8
Preheat your fan oven to 180°C and spoon the cooled meat and potato mixture into the pie dish.
- 9
Roll out the pastry on a lightly floured surface to 4mm thickness, slightly larger than your dish.
- 10
Lay pastry over the pie, crimp (fold and pinch the pastry edge into a rope) to seal, and cut a steam slit.
- 11
Brush the top with beaten egg and bake for 35 minutes until the crust turns deep golden brown.
Chef's tips
Always cool the filling before placing raw pastry on top to prevent the fat melting and causing a soggy crust. Maris Piper or King Edward potatoes hold their shape well while still enriching the gravy.
Ingredient substitutions
- cold lard → all-butter or vegetable shortening
- braising steak → lean minced beef (simmer for only 20 minutes before adding potatoes)
Storage
Cover leftovers and refrigerate in an airtight container for up to three days.
Reheating
Reheat in a fan oven at 170°C for 20 to 25 minutes until the pastry crisps and the filling is piping hot.
Common mistakes to avoid
- •Putting hot filling under raw pastry, which melts the fat and ruins the crust.
- •Cutting potatoes too small, causing them to disintegrate completely into mush during simmering.
- •Forgetting to cut a steam vent in the pastry lid, which leads to gravy boiling over the edges.
Serving suggestions
Cooked Meat and Potato Pie?
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