Beef pie with crisp potato crust

Beef pie with crisp potato crust

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(30 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 choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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 a dairy product made from separating whole milk or cream into fat and…


  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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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.
1st Sep, 2009
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.
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?
14th Apr, 2009
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
8th Apr, 2009
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!
25th Mar, 2009
Is the method right? I can't believe that cooking the beef uncovered would produce tender meat.
11th Mar, 2009
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's picture
7th Mar, 2009
Just great an easy comforting dish will make it again and again. the potatoes was just a little different to make it special
15th Feb, 2009
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
7th Feb, 2009
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.


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