Description
Hearty meat and potato pie brings comfort straight from British kitchens, blending rich beef and tender potatoes in a golden, flaky crust. Savory layers of tradition promise a satisfying meal that connects you with classic home cooking.
Ingredients
Scale
Meat Filling:
- 2.75 kg (6.06 lbs) braising steak, cubed
- 3 onions, chopped
- 1 tablespoon beef extract
- 4 tablespoons gravy granules
- Salt and pepper to taste
Pastry Base:
- 500 g (17.64 oz) plain flour
- 2 teaspoons salt
- 125 g (4.41 oz) margarine
- 125 g (4.41 oz) lard
- 125 milliliters (4.23 fl oz) cold water
Egg Wash:
- 1 egg, beaten
Potato Layer:
- 2.75 kg (6.06 lbs) potatoes, chunked
Instructions
- Gently simmer beef and onions in seasoned water for approximately 2.5 hours until meat becomes tender and develops rich, deep flavors.
- Prepare traditional shortcrust pastry by delicately rubbing cold fat into flour, gradually incorporating water to create a smooth, cohesive dough, then refrigerate to firm up.
- Cook potatoes in salted boiling water until fork-tender, carefully drain, and set aside to cool slightly.
- Enhance meat juices by incorporating beef extract and gravy granules, stirring until smooth and integrated with the cooking liquid.
- Carefully line pie dish with pastry base, creating an even layer that covers bottom and sides completely.
- Methodically arrange cooked beef, caramelized onions, and softened potatoes in distinct layers within pastry-lined dish.
- Pour prepared gravy evenly over layered ingredients, ensuring complete coverage.
- Crown pie with pastry lid, crimping edges to seal, then artfully cut decorative venting slits across top surface.
- Brush pastry with beaten egg for golden, glossy finish.
- Bake in preheated oven at 200C (400F) for 50-60 minutes until pastry turns crisp and bronzed.
- Allow pie to rest for 10 minutes after removing from oven, then serve with additional warm gravy.
Notes
- Choose tough, affordable beef cuts like chuck or brisket for maximum flavor and tenderness during long simmering.
- Enhance meat’s richness by adding Worcestershire sauce or red wine during initial cooking stage for deeper, more complex taste profile.
- Prevent soggy bottom crust by pre-baking pastry base for 10 minutes before adding filling, ensuring crisp and flaky texture.
- Adapt recipe for gluten-free diets by using alternative flour like almond or gluten-free blend and cornstarch-based gravy granules.
- Prep Time: 30 mins (estimated for pastry making, boiling potatoes, and prep steps)
- Cook Time: 3 hours 5–13 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 773
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 57 g
- Fiber: 5 g
- Protein: 56 g
- Cholesterol: 110 mg