Meat & Potato Pie

Meat and potato pie is a classic British meal that has been passed down through generations.

From shepherd’s pie to macaroni cheese to chicken pot pie, British food is the definition of comfort food.

I absolutely love British cuisine. It uses simple seasonings, but it truly tastes like good homey food when made right.

These meat and potato pies are absolutely delicious and go down a treat at dinner time.

I like to make these in individual pies as opposed to one large pie as it means it is easier to eat. However, you can use the filling for one large dish to save on time, if that’s what you prefer.

This filling is encased in a lovely pastry shell and filled with soft bits of beef, potatoes, and flavourful sauce.

It’s the ideal comfort dish for a cold winter evening or any time you’re craving something warm and filling.

I always make homemade shortcrust pastry in this recipe. While store-bought dough is easy, nothing rivals handmade crust for flavour and texture.

Before laying out the dough and lining your pie dish, you need to make sure that you chill it for at least 30 minutes.

The most important step for this filling is to ensure that the meat and onions are properly caramelised. This helps to develop a rich and deep flavour that will make your pie taste wonderful.

For the best flavour and texture, choose a tougher piece of meat, such as chuck or brisket. These cuts have a lot of flavour and will become soft and juicy when they are cooked slowly.

When the filling is finished, scoop it into the pie crust shells and fold over. Brush the crusts with an egg wash and bake until the crusts are golden brown, and the filling is bubbling.

While it may be tempting to dig into the meat and potato pies right away, it is vital to allow them to cool for at least 10-15 minutes before serving.

This allows the filling to set and makes eating them simpler rather than having the filling just ooze out.

These meat and potato pies are excellent on their own, but they’re even better with classic sides like peas, carrots, and mashed potatoes.

A truly classic comfort food that is simple to prepare and is guaranteed to satisfy you. Try it at your next family gathering or potluck and notice how quickly it disappears.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chicken Pot Pie
• Sweet Chilli Salmon
• Beef Stroganoff
• Chicken Parmesan
• Tuna Quesadillas

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Meat & Potato Pie

by Nabeela Kauser

Hearty, comforting, and flavourful, meat and potato pie is a traditional British comfort food. This homemade pie recipe is perfect for a family dinner. Serve with creamy mashed potatoes and peas for a balanced meal.

5 from 2 votes

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Prep Time 30 mins

Cook Time 50 mins

Total Time 1 hr 20 mins

Course Dinner, Main Course

Cuisine British, Western

Servings 6

Calories 467 kcal

Cook ModePrevent your screen from going dark

Ingredients

For the Pastry:

• ▢ 200 g Plain Flour
• ▢ 100 g Butter Cold, unsalted, cubed
• ▢ 1/2 tsp Salt
• ▢ 1 Egg Yolk
• ▢ 2-3 tbsp Water Cold

For the Filling:

• ▢ 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 Thyme Dried
• ▢ Salt To taste
• ▢ Black Pepper
• ▢ 150 ml Beef Stock

Instructions

• Combine the flour and salt in a large mixing bowl.
• Rub in the diced butter until the mixture resembles breadcrumbs.
• In a separate bowl, beat together the egg yolk and water.
• Stir in the egg mixture until a dough forms.
• Knead the dough on a floured surface until smooth.
• Wrap the pastry in cling film and refrigerate for at least 30 minutes.
• Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
• Heat some olive oil in a frying pan and sauté the onions and garlic until softened.
• Add the diced beef to the pan and fry until browned all over.
• Mix in the diced potatoes, tomato puree, Worcestershire sauce, dried thyme, salt, and pepper until well combined.
• Pour in the beef stock, bring to a boil, then simmer for 10-15 minutes until the mixture thickens.
• Roll out the pastry on a floured surface to about 3mm thickness.
• Use a large cookie cutter or pastry cutter to cut out rounds of pastry.
• Spoon some filling into the centre of each round of pastry.
• Brush the edges of the pastry with a little water and fold over to enclose the filling.
• Press the edges of the pastry together using a fork to create a crimped edge.
• Place the pies on a baking tray lined with baking paper.
• Bake in the preheated oven for 20-25 minutes until the pastry turns golden brown and crispy.

Notes

• You can make the filling ahead of time and store it in the fridge until needed.
• If you don’t have a large cookie cutter or pastry cutter, you can use a small bowl or cup to cut out the pastry rounds.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 467kcalCarbohydrates: 41gProtein: 15gFat: 27gSaturated Fat: 13gTrans Fat: 1gCholesterol: 71mgSodium: 396mgPotassium: 590mgFiber: 3gSugar: 2gVitamin A: 449IUVitamin C: 17mgCalcium: 32mgIron: 4mg

Keyword Comfort Food, Food, Meat, Pie, Potato, Recipe

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