Meat & Potato Pie
Discover the savoury world of the classic Meat and Potato Pie. A rich and comforting dish that balances skill and simplicity, it's an absolute delight for any home cook to perfect.
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Plain Flour
- 100 g Butter (cold, unsalted, cubed )
- 1/2 tsp Salt
- 1 Egg (yolk)
- 2-3 tbsp Water (cold)
- 300 g Beef (diced)
- 2 Potatoes (peeled, diced)
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 1 tbsp Olive Oil
- 1 tbsp Tomato Puree
- 1 tsp Worcestershire Sauce
- 1 tsp Dried Thyme
- Salt (adjust to taste)
- Black Pepper (adjust to taste)
- 150 ml Beef Stock
Instructions
- 1
Combine the flour and salt in a large mixing bowl.
- 2
Rub in the diced butter until the mixture resembles breadcrumbs.
- 3
In a separate bowl, beat together the egg yolk and water.
- 4
Stir in the egg mixture until a dough forms.
- 5
Knead the dough on a floured surface until smooth.
- 6
Wrap the pastry in cling film and refrigerate for at least 30 minutes.
- 7
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
- 8
Heat some olive oil in a frying pan and sauté the onions and garlic until softened.
- 9
Add the diced beef to the pan and fry until browned all over.
- 10
Mix in the diced potatoes, tomato puree, Worcestershire sauce, dried thyme, salt, and pepper until well combined.
- 11
Pour in the beef stock, bring to a boil, then simmer for 10-15 minutes until the mixture thickens.
- 12
Roll out the pastry on a floured surface to about 3mm thickness.
- 13
Use a large cookie cutter or pastry cutter to cut out rounds of pastry.
- 14
Spoon some filling into the centre of each round of pastry.
- 15
Brush the edges of the pastry with a little water and fold over to enclose the filling.
- 16
Press the edges of the pastry together using a fork to create a crimped edge.
- 17
Place the pies on a baking tray lined with baking paper.
- 18
Bake in the preheated oven for 20-25 minutes until the pastry turns golden brown and crispy.