Steak and Potato Pie
This steak and potato pie is one of the most comforting pies you'll ever make!
Nutrition Facts
Ingredients
Instructions
Dice the beef into fairly large bite-sized pieces and season with salt and pepper.
Heat 1 tbsp oil in a large deep heavy-based pot over high heat. Once hot, spread out half of the beef and fry until brown all over (don't try and cook it right through). Remove and repeat with the second batch. Don't overcrowd the pot or the beef will steam and stew. Add more oil if needed.
Lower heat to medium-high and add the remaining 2 tbsp oil. Fry the carrot and onion until they soften and begin to very lightly brown, then fry the garlic for a further 30 seconds or so.
Lower the heat to medium and stir in the flour. Pour in the wine and give it a really good stir until it thickens to a smooth paste. Gradually add in the stock, stirring as you go to avoid lumps forming. Stir in the Worcestershire sauce, tomato paste, Oxo cube, bay leaves and cooked beef (along with all of the resting juices).
Bring to a simmer, then pop on the lid and reduce the heat to low. Allow to gentle bubble away for 1 hour and 30 mins, stirring occasionally. Remove the lid and simmer for a further 30 mins, or until the beef is tender and the sauce has thickened to a gravy-style consistency (see video). Keep in mind it'll thicken more in the next step. Adjust seasoning if desired.
Pour the filling into a large baking dish and allow to cool for at least 30 mins, until a skin forms across the top. Meanwhile, melt the butter and combine in a small mixing bowl with rosemary, garlic, salt and pepper. Very thinly slice the potatoes (approx 3-4mm or 1/8") and pre-heat the oven to 180C/350F.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Dontgobaconmyheart →Chef's Notes
Notesa) Beef - I recommend something like chuck steak, but most types of casserole/braising/slow-cooking cuts of beef with marbled fat will work. Don't use lean cuts of steak/beef, it'll dry out! The marbled fat is essential. Also, I don't recommend buying the packs of pre-cut small pieces. Larger bite-sized pieces will hold up better over the longer cooking time.
b) Wine - This gives the gravy a gorgeous depth of flavour, so I highly recommend using it. Nothing fancy, just some dark/dry like a merlot or Cabernet Sauvignon.
c) Consistency - After the simmering time, the gravy should be fairly thick, but slightly saucier than you'd expect for a pie filling. This is because the potatoes will soak in the sauce as they bake, so you need a bit extra or the filling will dry out. If you find yourself with hardly any gravy and the beef is still very firm, just add more water and gently simmer until it loosens up. If on the other hand, there is too much gravy by the time the beef is tender, just continue gently simmering until it thickens (a longer simmer will only further tenderize the beef, so don't worry). In all cases don't aggressively simmer the beef or it'll overcook.
d) Seasoning - I don't add extra to the sauce as I find the stock and seasoning from the beef adds enough salt. On the flip side, if you're sensitive to the salt I recommend using low-salt stock and adjusting at the end if needed.
e) Potatoes - Maris Pipers/Russets works great. Don't use waxy varieties of potatoes, you want the floury texture of a baking potato so they soak in the sauce with ease.
f) Prep Ahead - I usually tightly cover the dish and place it in the fridge after I've added the filling to the baking dish (let it cool first). Then the next day I'll stack the potatoes on top and bake.
g) Calories - whole pie divided by 5.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Made this the other night and it was super delicious, empty plates from the whole family, I put a crust roll with it to mop up the gravy, the potatoes on top with the seasoning is very tasty, will definitely be making this again in a rush
I've just done exactly the same! And it was so good.
My cousin recommended this Steak & Potato Pie recipe. I made it based on roughly 1/2 the recipe. It was absolutely delicious, and even better reheated for meal #2. The instructions, pictures and video were very valuable tools. The steps are all necessary. The result is well worth the prep-time! Thank you!
DELICIOUS. this is the first recipe I have made from your blog and it was so amazing!! I had to switch out the flour for gluten free flour and that's the only change I made because I have celiac. Thank you for sharing this recipe!!
Did you make this recipe?
Leave a Comment