Beef pie with crisp potato crust

Beef pie with crisp potato crust

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(27 ratings)

Ready in 2 hrs 40 mins


Serves 4
A classic recipe with a contemporary twist, beef pie with crisp potato crust

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal386
  • fat19g
  • saturates8g
  • carbs21g
  • sugars0g
  • fibre2g
  • protein30g
  • salt0.66g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g beef braising steak, cut into chunks



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g pack oyster mushrooms, sliced if large



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 tbsp tomato paste
  • 1 tbsp flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 100ml red wine
  • 200ml hot beef stock, from a cube
  • 350g potato, peeled



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 25g butter, chopped into small pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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.

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Comments (30)

julesthenorweegie's picture

The sweet potato topping didn't really work for me... I had half of it with that in a small one portion dish, and the other half with some cooked asparagus. You can see it on my blog here:
Next time, I think I'll just make a "contemporary" shepherd's pie and swerve it on top of a nice baked potato with some peas on the side. The steak pie filling was on of the best I've ever tasted though, so will definitely be making that again!

dragonma5306's picture

Very nice! I used chestnut mushrooms instead of oyster and I cooked it in the oven (rather than on the hob) for a couple of hours or so before adding the potato topping (I used 500g of potato and this seemed the right amount). The meat just fell apart and there was a lovely rich sauce. Will definitely be making again.

ksousa's picture

One of the best meals I have ever made. The flavour was unbelievable. So glad I went with organic beef. Can't wait to make this again.

eleanormayo's picture

We really enjoyed this, but after two hours on the hob the beef was not tender, so I popped it in the oven for another hour or so as it was starting to stick on the base of the pan. I also added celery and carrots and liked the potato topping.

natashachamberlin's picture

We had this dish on Friday night and found it to be FAB! It is a great dish to have on a cold winters night as it warms you through nicely. Very tasty! x

simonbrewer's picture

My wife made this last night and it was fantastic. could play with recipe in so many ways. maybe next time do a pastry lid and make a proper pie. lovely!!

paddygas's picture

thought this was fantastic

thommich's picture

Didn't work for me. Not enough liquid to cook without the lid. Potatoes wouldn't grate, had to just slice them. The beef was still tough at the end of cooking. Nice tasting sauce, but will try and find a better recipe next time.

jodiemark's picture

I made this in the slow cooker and it turned out really well. I swapped the grated potato topping for mash, and served with veg. I had some filling left over and have frozen it (without the potato) for another day. Definitely one I will make again as it was a real hit.

sysm11's picture

I'm making this for the first time and like the idea of cooking the rost separately. Has anyone frozen this dish? If so, at what stage did you freeze it - before or after adding the potato, before or after the final 30 mins?'s picture

FAN-FLIPPIN-TASIC...Full of flavour and the potatoes on top made it a little bit different than the usual mash or sliced. clean plates all round, will defo be making again

anniex's picture

This is so tasty, we loved the rich, thick sauce. I also added carrots, and used button mushrooms.
I was disappointed with the potato topping. I will certainly make this again, but topped in a different way!

lindada's picture

Is the method right? I can't believe that cooking the beef uncovered would produce tender meat.

tracylove's picture

Yum great dish !! I made this for last nights dinner and it went down well. Very versitle, can be pastry topped or potatoe topped in numerous ways all lovely and a good hearty meal.

babswilkes's picture

Just great an easy comforting dish will make it again and again. the potatoes was just a little different to make it special

rwhitehall's picture

Lovely - I too changed the potato crust to puff pastry - all the family enjoyed. Nice change for Sunday luunch, saved money without losing the vegetable content from dinner - will make again

lajpink's picture

This was lovely...much lighter then having a pastry topping. Served with the creamed onions recipe and some braised celery. As it was a lazy sunday, I used M and S tinned steak to cheat, added carrots and lots of button mushrooms...delicious.

tom_kat79's picture

A tasty dish - but I think I should have omitted the potato topping as others have done and added a puff pastry instead as for us, it lacked a little something!

jayzee's picture

The best meal i've cooked in a long time! Brilliant! I did exactly as it says except i also used Button mushrooms (and these were fine!) Absolutely gorgeous! In our house there's just me, my partner and our 3 yr old (of those who can eat solids) and we pollished the whole lot off, it was sooo nice! Feel completely bloated now, maybe waiting to long to get started and with the long cooking time i was famished by the time it hit the table! Sooo worth the wait and despite the time it takes, really not much fussing at all! V easy, anyone could do it! :)

hostler's picture

A lovely warming winter dish.

Adapted by using shin of beef and slow-cooking the pie filling for 4 hours in a covered pot. Also bunged in a couple of chopped carrots and a chopped celery stalk and a bay leaf.

Next time I would consider cooking the Rosti top separately on a baking sheet, then adding it as a crisped lid at the end of cooking.


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