Dinner

Family Beef and Potato Pie Recipe

Name: Family Beef and Potato Pie Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: 2 tbsp olive oil; 2 onions, finely diced; 2 garlic cloves, roughly chopped; 2 carrots, peeled and roughly diced; 2 celery stalks, roughly diced; 800 g minced (ground) beef; 2 tbsp tomato paste; 2 tbsp plain (all-purpose) flour; 500 ml beef stock; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 2 potatoes, cut into small cubes (roughly 1 cm/½ inch); 1 tsp sea salt flakes, or to taste; ¼ tsp freshly cracked black pepper, or to taste; 150 g frozen peas; 1½ sheets frozen puff pastry, thawed and cut into rectangles; 1 egg, whisked; 1 tsp sesame seeds

ByClara Bennett July 14, 2026July 14, 2026

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Introduction

This Family Beef and Potato Pie is a comforting, hearty dish perfect for sharing with loved ones. Tender minced beef and vegetables in a rich sauce are topped with crisp, golden puff pastry for a satisfying meal.

A white round pot pie dish topped with a golden-brown pie crust made of several overlapping crispy layers with sesame seeds sprinkled evenly across the surface. The crust shows a textured pattern of squares and rectangles and one section is lifted by a ladle revealing the inside filled with a thick brown meat stew mixed with bright orange carrot pieces and green peas. The ladle has a black scoop and a white handle, resting partially inside the dish. The dish is placed on a white marbled surface with a rust-colored cloth nearby and a white plate with a portion of the pot pie to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 onions, finely diced
2 garlic cloves, roughly chopped
2 carrots, peeled and roughly diced
2 celery stalks, roughly diced
800 g minced (ground) beef
2 tbsp tomato paste
2 tbsp plain (all-purpose) flour
500 ml beef stock
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 potatoes, cut into small cubes (roughly 1 cm/½ inch)
1 tsp sea salt flakes, or to taste
¼ tsp freshly cracked black pepper, or to taste
150 g frozen peas
1½ sheets frozen puff pastry, thawed and cut into rectangles
1 egg, whisked
1 tsp sesame seeds

Instructions

Step 1: Heat the olive oil in a large, heavy-based pan over medium–high heat.
Step 2: Add the onion, garlic, carrot, and celery. Cook for 4–5 minutes, stirring regularly, until softened.
Step 3: Add the beef and cook, breaking it up with a wooden spoon or spatula, until it begins to brown, about 4–5 minutes.
Step 4: Stir in the tomato paste followed by the plain flour until incorporated.
Step 5: Add the beef stock, Worcestershire sauce, thyme, and potatoes. Bring to a simmer, then reduce heat to low. Season with salt and pepper to taste.
Step 6: Cook covered for 30–35 minutes until potatoes are tender, stirring occasionally. Add ½ cup (125 ml) water halfway through if sauce starts to stick.
Step 7: Turn off the heat and stir through the frozen peas.
Step 8: Allow the mixture to cool slightly.
Step 9: Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
Step 10: Transfer the filling to a 1 litre (1 quart) oven-safe baking dish.
Step 11: Top with the thawed puff pastry rectangles, overlapping slightly.
Step 12: Brush the pastry with whisked egg, sprinkle with sesame seeds, and bake for 30–35 minutes until golden and crisp.
Step 13: Let the pie stand for 10 minutes before serving.

Tips & Variations

For extra flavor, add a splash of red wine when simmering the filling.
Use sweet potatoes instead of regular potatoes for a subtle twist.
Add herbs like rosemary or parsley for added freshness.
If puff pastry isn’t available, try shortcrust pastry for a different texture.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat in an oven preheated to 180°C (350°F) until warmed through and the pastry is crisp again, about 15–20 minutes.