Yorkshire Meat and Potato Pie
Tender braised beef and soft potatoes simmered in rich gravy beneath a golden, flaky shortcrust pastry lid.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 590 kcal
Equipment
- •Large saucepan or casserole dish
- •Deep pie dish (approx. 22 cm)
- •Rolling pin
- •Pastry brush
- •Baking tray
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 30 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 32 g
- calories
- 590 kcal
Instructions
- 1
Heat the vegetable oil in a large saucepan over medium-high heat on the hob.
- 2
Brown the diced beef in batches for five minutes until coloured on all sides, then remove to a plate.
- 3
Add the chopped onion to the pan and cook gently for five minutes until soft and translucent.
- 4
Stir in the plain flour and cook for one minute, stirring continuously to coat the onions.
- 5
Gradually pour in the hot beef stock and Worcestershire sauce, scraping up any browned meat residue from the pan base.
- 6
Return the beef to the pan, add the diced potatoes, and season generously with salt and black pepper.
- 7
Cover with a lid and simmer gently for forty-five minutes until the beef and potatoes are just tender.
- 8
Remove the lid and leave the filling to cool completely before assembling the pie.
- 9
Heat your fan oven to 180°C and transfer the cooled filling into a deep pie dish.
- 10
Roll the shortcrust pastry over the dish, trim the excess, and crimp (fold and pinch) the edges securely.
- 11
Cut a small steam slit in the centre and brush the pastry lid thoroughly with beaten egg.
- 12
Bake on a baking tray for thirty minutes until the pastry is crisp and deep golden brown.
Chef's tips
Always allow the meat and potato filling to cool before topping with pastry, otherwise the steam will melt the pastry fat and make the crust soggy. Cut the potatoes to roughly the same size as the beef chunks so they cook at an even rate. If the gravy looks slightly too runny before cooling, simmer uncovered for a few extra minutes to thicken.
Ingredient substitutions
- braising steak → lean minced beef (simmer for 20 minutes instead of 45)
- ready-rolled shortcrust pastry → rough puff pastry or homemade suet pastry crust
Storage
Store cooled leftover pie covered in the fridge for up to three days.
Reheating
Reheat slices in a fan oven at 170°C for fifteen to twenty minutes until piping hot and the pastry is crisp again.
Common mistakes to avoid
- •Placing raw pastry onto hot stew, which melts the fat and ruins the flaky crust.
- •Cutting the potato pieces too large, leaving them hard in the middle.
- •Forgetting the steam hole in the centre, which causes gravy to boil over the edges.
Serving suggestions
Cooked Yorkshire Meat and Potato Pie?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Yorkshire and the Humber
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
