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Family Beef and Potato Pie Recipe

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★★★★★

4.7 from 121 reviews

A hearty and comforting family beef and potato pie featuring a rich minced beef filling with vegetables and tender potatoes, topped with golden, crispy puff pastry for a satisfying meal everyone will love.

Ingredients

Scale

Pie Filling

  • 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

Pastry Topping

  • 1½ sheets frozen puff pastry, thawed and cut into rectangles
  • 1 egg, whisked
  • 1 tsp sesame seeds

Instructions

  1. Make the pie filling: Heat the olive oil in a large, heavy-based pan over medium–high heat.
  2. Cook vegetables: Add the onion, garlic, carrot and celery. Cook for 4–5 minutes, stirring regularly, until softened.
  3. Brown the beef: Add the minced beef and cook, breaking it up as you go with a wooden spoon or spatula, until it begins to brown, for a further 4–5 minutes.
  4. Add tomato paste and flour: Stir through the tomato paste followed by the plain flour to coat the meat and vegetables.
  5. Add liquids and potatoes: Once the flour is incorporated, add the beef stock, Worcestershire sauce, dried thyme, and potato cubes. Bring to a simmer, then reduce the heat to low. Season with sea salt and freshly cracked black pepper according to taste.
  6. Simmer: Cook covered for 30–35 minutes or until the potatoes are tender. Stir occasionally and add ½ cup (125 ml) of water halfway through if the sauce starts sticking to the pan.
  7. Add peas: Turn off the heat and stir through the frozen peas so they warm through from the residual heat and oven baking later.
  8. Cool mixture: Allow the filling to cool slightly before assembling the pie.
  9. Preheat oven: Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced.
  10. Assemble the pie: Spoon the cooled filling into an oven-safe baking dish (about 1 litre / 1 quart capacity).
  11. Top with pastry: Arrange the thawed puff pastry rectangles over the filling so that they overlap slightly.
  12. Brush and sprinkle: Brush the pastry with the whisked egg and sprinkle with sesame seeds for a golden, textured top.
  13. Bake: Bake for 30–35 minutes until the pastry is crisp, puffed, and golden brown.
  14. Rest and serve: Allow the pie to stand for 10 minutes before serving to set the filling and cool slightly.

Notes

  • Add water halfway through simmering if the sauce is sticking to the pan to prevent burning.
  • Allowing the filling to cool slightly before adding the pastry prevents it from making the pastry soggy.
  • Resting the pie after baking lets the filling thicken and makes it easier to serve.

Keywords: beef pie, potato pie, family dinner, comfort food, puff pastry, minced beef, savory pie

Find it online: https://kitchenbyclara.com/family-beef-and-potato-pie-recipe/