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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domnic01@sky.com
14th Apr, 2009
5.05
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
8th Apr, 2009
4.05
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
25th Mar, 2009
Is the method right? I can't believe that cooking the beef uncovered would produce tender meat.
tracylove
11th Mar, 2009
5.05
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
7th Mar, 2009
5.05
Just great an easy comforting dish will make it again and again. the potatoes was just a little different to make it special
rwhitehall
15th Feb, 2009
5.05
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
7th Feb, 2009
4.05
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
11th Dec, 2008
3.05
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
12th Oct, 2008
5.05
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
7th Sep, 2008
5.05
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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