Beef pie with crisp potato crust

Beef pie with crisp potato crust

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(27 ratings)

Ready in 2 hrs 40 mins

Easy

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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Ingredients

  • 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
    Beef

    Beef

    bee-f

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

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 250g pack oyster mushrooms, sliced if large
    Mushroom

    Mushroom

    mush-room

    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

    Flour

    fl-ow-er

    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
    Potato

    Potato

    po-tate-oh

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

  • 25g butter, chopped into small pieces
    Butter

    Butter

    butt-err

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

Method

  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, questions and tips

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julesthenorweegie
28th Oct, 2013
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: http://julesthenorweegie.blogspot.co.uk/2013/10/steak-pie-filling.html 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
dragonma5306
29th Sep, 2013
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
3rd Jun, 2012
5.05
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
17th Oct, 2011
4.05
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
21st Mar, 2011
5.05
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
28th Nov, 2010
4.05
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
13th Oct, 2009
4.05
thought this was fantastic
thommich
11th Oct, 2009
2.05
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
1st Sep, 2009
4.05
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
22nd May, 2009
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?

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