Beef pie with crisp potato crust

Beef pie with crisp potato crust

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(29 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, questions and tips

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Jessica N Stephen Woolnough's picture
Jessica N Steph...
17th May, 2019
By far the yummiest meal I have made! And possibly my favourite!
Anne2003's picture
22nd Nov, 2018
Will defo make again!!
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: 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
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.
3rd Jun, 2012
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.
17th Oct, 2011
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.
21st Mar, 2011
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
28th Nov, 2010
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!!
13th Oct, 2009
thought this was fantastic
11th Oct, 2009
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.


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