Beef pie with crisp potato crust

Beef pie with crisp potato crust

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(29 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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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.
dawnbrookes
21st Mar, 2008
4.05
i make this with little chunks of poatotoe on top rather than slices. the kids love it
beckie
3rd Feb, 2008
5.05
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
27th Jan, 2008
5.05
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
16th Jan, 2008
4.05
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
5th Dec, 2007
5.05
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
16th Nov, 2007
5.05
Didn't change a thing! No need!! this recipe is great, a definate favourite.
p11peb
15th Nov, 2007
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
9th Nov, 2007
5.05
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.

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