Beef pie with crisp potato crust

Beef pie with crisp potato crust

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(27 ratings)

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Cooking time

Ready in 2 hrs 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
386
protein
30g
carbs
21g
fat
19g
saturates
8g
fibre
2g
sugar
0g
salt
0.66g

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

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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.

Recipe from Good Food magazine, February 2005

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Comments

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

beckie's picture
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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!

isabelle74's picture
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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!

sallyk's picture
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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.

debbiedougnut's picture
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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.

gemsisthebest19's picture
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Didn't change a thing! No need!! this recipe is great, a definate favourite.

p11peb's picture

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.

conkyp1's picture
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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.

kaza65's picture
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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!

kaza65's picture
  • 1
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  • 5

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!

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