Beef pie with crisp potato crust

Recipe uploaded by

Emma Lewis

9 ratings

Recipe by Emma Lewis

Leave a comment or rate this recipe

Tested

1. Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
2. Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

Making it vegetarian

For a vegetarian version, use red peppers, grilled courgettes and some SunBlush tomatoes instead of the beef.

Per serving

386 kcalories, protein 30g, carbohydrate 21g, fat 19 g, saturated fat 8g, fibre 2g, salt 0.66 g

Latest comments and suggestions

• Kaza

  07 November 2007

  Kaza commented on this recipe

  This has become a firm family favorite although I have made some small changes! I use fry light to fry off the beef, and omit the flour, sometimes I also swap the mushrooms for carrots. I do not add the potatoe topping instead I serve with a parsnip mash - (1/2 pots to 1/2 parsnip), just another way of getting more veg into the kids! I always serve with steamed broccoli - everyone loves the way the thick sauce seeps into and is held in the broccoli florets!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kaza

  07 November 2007

  Kaza rated and commented on this recipe

  

  This has become a firm family favorite although I have made some small changes! I use fry light to fry off the beef, and omit the flour, sometimes I also swap the mushrooms for carrots. I do not add the potatoe topping instead I serve with a parsnip mash - (1/2 pots to 1/2 parsnip), just another way of getting more veg into the kids! I always serve with steamed broccoli - everyone loves the way the thick sauce seeps into and is held in the broccoli florets!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• meals

  09 November 2007

  meals rated and commented on this recipe

  

  My husband found it hard to believe that I had made this myself! Have also omitted the potato topping and turned into a delicious pie by using puff pastryon top instead.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Owd Madge

  15 November 2007

  Owd Madge commented on this recipe

  After browning the meat & making the gravy I put it all in a casserole in the oven(gas 6) for an hour then sliced the potatoes & put them on top of the meat for another hour-delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gemnrich

  16 November 2007

  gemnrich rated and commented on this recipe

  

  Didn't change a thing! No need!! this recipe is great, a definate favourite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DEBS.DINER

  05 December 2007

  DEBS.DINER rated and commented on this recipe

  

  Enjoyed by all 5 in family, good meal to do when entertaining not much fussing around and time to enjoy a drink in between cooking.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sally

  16 January 2008

  Sally rated and commented on this recipe

  

  HAD THIS FOR DINNER LAST NIGHT.MADE A FEW MINOR ADJUSTMENTS - PLENTY OF SALT AND PEPPER, AND USED ORDINARY BUTTON MUSHROOMS AS I HAD THEM TO HAND. I WOULD DEFINITELY MAKE THIS AGAIN, BUT MAY TRY SLICED POTATOES ON THE TOP NEXT TIME AS SUGGESTED BY OWD MADGE. INDIVIDUAL ONES WOULD BE LOVELY FOR AN INFORMAL DINNER PARTY.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Isabelle74

  27 January 2008

  Isabelle74 rated and commented on this recipe

  

  Just finished eating it with the family. Only changes made: button mushrooms instead of oyster mushrooms (could not find those) and I added carrots too. It was delicious and I will certainly do it again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beckie

  03 February 2008

  Beckie rated and commented on this recipe

  

  Just had for Sunday lunch - it was delicious! Probably better for a mid week meal though or at a dinner party as quite light, so lots of room for pudding! Will definitely make again, and will try the sliced potatoes on top too as suggested above!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• princess

  21 March 2008

  princess rated and commented on this recipe

  

  i make this with little chunks of poatotoe on top rather than slices. the kids love it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• domnadz

  24 March 2008

  domnadz rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/1515/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 1 tbsp olive oil
• 500g beef braising steak, cut into chunks
• 1 onion , roughly chopped
• 250g pack oyster mushrooms , sliced if large
• 1 tbsp tomato paste
• 1 tbsp flour
• 100ml red wine
• 200ml hot beef stock , from a cube
• 350g potatoes , peeled
• 25g butter , chopped into small pieces

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 1 tbsp olive oil
• 500g beef braising steak, cut into chunks
• 1 onion , roughly chopped
• 250g pack oyster mushrooms , sliced if large
• 1 tbsp tomato paste
• 1 tbsp flour
• 100ml red wine
• 200ml hot beef stock , from a cube
• 350g potatoes , peeled
• 25g butter , chopped into small pieces

Per serving

386 kcalories, protein 30g, carbohydrate 21g, fat 19 g, saturated fat 8g, fibre 2g, salt 0.66 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.