Meat & Potato Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
467 kcal
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Course
Main Course, Dinner
Meat & Potato Pie
Description
The Meat & Potato Pie combines a homemade cold butter shortcrust pastry with a savory filling of seared beef, diced potatoes, and aromatics like onion and garlic. The filling is enriched with tomato puree, Worcestershire sauce, and thyme, then simmered with beef stock to develop deep flavors and a thick consistency. The pastry dough is chilled before rolling to ensure a tender, flaky texture once baked. The filling is spooned onto pastry rounds and covered to form small pies ideal for individual servings.
The pies bake at moderate temperature to cook through the beef and soften the potatoes while browning the pastry to a golden finish. These pies offer a comforting option that can be served as a main dish alongside vegetables or a simple salad.
Prepare the filling ahead and refrigerate it until needed to save time on assembly. If a suitable pastry cutter is unavailable, a clean cup or bowl with an appropriate diameter can be used to cut the pastry rounds. Though nutritional data may be referenced, it should be viewed as a general guide and not a guarantee.
Ingredients
For the Pastry:
- 200 g plain flour
- 100 g butter Cold, unsalted, cubed
- 1/2 tsp salt
- 1 egg yolk
- 2-3 tbsp water Cold
For the Filling:
- 300 g beef Diced
- 2 potato Peeled, diced
- 1 onion Chopped
- 2 cloves garlic Minced
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 1 tsp Worcestershire sauce
- 1 tsp thyme Dried
- salt To taste
- black pepper
- 150 ml beef stock
Instructions
- Combine the flour and salt in a large mixing bowl.
- Rub in the diced butter until the mixture resembles breadcrumbs.
- In a separate bowl, beat together the egg yolk and water.
- Stir in the egg mixture until a dough forms.
- Knead the dough on a floured surface until smooth.
- Wrap the pastry in cling film and refrigerate for at least 30 minutes.
- Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Heat some olive oil in a frying pan and sauté the onions and garlic until softened.
- Add the diced beef to the pan and fry until browned all over.
- Mix in the diced potatoes, tomato puree, Worcestershire sauce, dried thyme, salt, and pepper until well combined.
- Pour in the beef stock, bring to a boil, then simmer for 10-15 minutes until the mixture thickens.
- Roll out the pastry on a floured surface to about 3mm thickness.
- Use a large cookie cutter or pastry cutter to cut out rounds of pastry.
- Spoon some filling into the centre of each round of pastry.
- Brush the edges of the pastry with a little water and fold over to enclose the filling.
- Press the edges of the pastry together using a fork to create a crimped edge.
- Place the pies on a baking tray lined with baking paper.
- Bake in the preheated oven for 20-25 minutes until the pastry turns golden brown and crispy.
Notes
- The filling can be made in advance and stored in the refrigerator until ready to assemble.
- If you don't have a pastry cutter, a bowl or cup can cut the pastry rounds effectively.
- Ensure the dough is well chilled before rolling to achieve flaky pastry.
- Bake pies until the crust is golden and filling is bubbling for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 396mg | 17% |
| Potassium | 590mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 17mg | 19% |
| Calcium | 32mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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