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Crispy Potato Topped Beef Pie Recipe

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★★★★★

4.9 from 85 reviews

This Crispy Potato Topped Beef “Pie” is a comforting, flavorful dish featuring a savory minced beef filling enriched with aromatic vegetables, herbs, and a rich gravy, all topped with thinly sliced potatoes baked to golden, crispy perfection. Perfect for a family dinner, this hearty meat pie delivers a satisfying combination of tender beef and crisp potato topping.

Ingredients

Scale

Beef Filling

  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced or grated
  • 1 zucchini (courgette), diced or grated
  • 1 tbsp freshly minced garlic
  • 1 tsp sea salt flakes
  • 2 tbsp thyme leaves or 2 tsp dried thyme, plus extra to garnish
  • 750 g minced (ground) beef
  • 60 g tomato paste
  • 2 tbsp plain (all-purpose) flour
  • 1 tbsp red wine vinegar
  • 500 ml beef stock
  • 1 tbsp Worcestershire sauce
  • ¼ tsp freshly cracked black pepper

Potato Topping

  • 800 g potatoes, very finely sliced
  • 3 tbsp melted unsalted butter
  • ½ tsp sea salt flakes

Instructions

  1. Preheat the oven: Set your oven to 200°C (400°F) or 180°C (350°F) fan-forced to get it ready for baking the pie.
  2. Cook the vegetables: Heat olive oil in a large, deep, heavy-based oven-safe pan over medium heat. Add diced onion, celery, carrot, zucchini, minced garlic, and sea salt flakes. Stir and cook for 4–5 minutes until soft.
  3. Add thyme and beef: Stir in thyme leaves and minced beef. Cook while breaking up the beef with a spoon for 3–4 minutes until the beef is fully cooked.
  4. Incorporate tomato paste: Mix in the tomato paste thoroughly until well combined with the beef mixture.
  5. Add flour: Stir the plain flour into the mixture, ensuring it dissolves evenly to help thicken the sauce.
  6. Add liquids and simmer: Pour in red wine vinegar, beef stock, Worcestershire sauce, and black pepper. Stir to combine, then simmer uncovered for 10 minutes over medium-high heat, stirring occasionally, until the sauce thickens to a gravy consistency.
  7. Prepare for baking: Remove pan from heat and smooth the surface of the filling. If your pan is not oven-safe, transfer the filling to a suitable baking dish. Let it cool slightly.
  8. Layer the potato topping: Arrange one-third of the thinly sliced potatoes over the beef evenly, overlapping slightly. Drizzle with one-third of the melted butter. Repeat with the second and third layers of potatoes and butter. Sprinkle the top with sea salt flakes.
  9. Bake the pie: Cover the pan or baking dish with foil or a lid. Bake for 20 minutes covered, then remove the cover and bake an additional 30 minutes uncovered until the potato topping is golden and crispy and tender when pierced with a fork.
  10. Rest and serve: Allow the pie to cool and rest for 10 minutes after baking. Garnish with extra thyme leaves before serving for added flavor and freshness.

Notes

  • If you don’t have an oven-safe pan, use a regular pan to cook the beef mixture and transfer it to a baking dish before adding the potato topping and baking.
  • Grating the zucchini and carrot is recommended for fussy eaters as it creates a finer texture that blends well into the filling.
  • Very finely slicing the potatoes ensures they cook evenly and become crispy on top.
  • Using a good quality beef stock and Worcestershire sauce greatly enhances the depth of flavor in the gravy.
  • Allowing the pie to rest before serving helps the filling to settle and makes it easier to portion.

Keywords: minced beef pie, potato topped pie, crispy potato topping, comforting dinner, easy meat pie

Find it online: https://kitchenbyclara.com/crispy-potato-topped-beef-pie-recipe/