Chunky Beef and Potato Pie

We handpicked the products and tools linked in this post. If you buy from one of these affiliate links, we may earn a small commission. As an Amazon Associate, we earn from qualifying purchases.

No matter what time of year, I enjoy having a slice of a savory pie like this one.  There's something so comforting about the warm, hearty filling and crisp golden pastry.  I invite you to make this lovely beef and potato pie with its stewed beef filling.

Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.

Questions

What type of pastry is used for meat pies?

Any type can be used for meat pies--except the sweet kinds, of course! The most popular choices are shortcrust and puff, but I've chosen hot water crust to make a crunchy, rustic top.  If you can't decide between shortcrust and puff, use shortcrust for the base and sides of the plate, and use puff pastry for the top.  You'll get a sturdier base with a lovely flaky top.

How can I make sure that the beef is tender?

Cook low and slow for a longer period of time.  Also, be sure to pick a cut of meat that has marbling of fat throughout the meat.

Can I make this ahead of time?

Yes, you can make and bake this savory pie up to 3 days in advance.  Cover and refrigerate, then reheat in the oven or microwave.

How to Make

Measure out the ingredients and cut up the meat and vegetables.  Store the cut potatoes in water until needed so they don't turn brown.

Cook the onions in 2 tablespoons of butter until golden, then add the celery and carrots and cook a few minutes more.

Add the beef stock and chunks of beef and cook for 1 to 1 ½ hours, until the meat is cooked and tender.

Stir in the seasonings, potatoes, and turnip and simmer for 35-40 minutes, until the potatoes are tender and the gravy is thickened.  The waxier red potatoes will hold their shape well as they cook, while the fluffier russets will break down a little to thicken the juices.

Cover the filling with pastry and bake for 50 minutes at 400 F.  Let it cool for 15 minutes before serving.

Pro Tips

• Season the filling generously.  Most meat fillings are cooked before the pie is baked, so feel free to adjust the seasonings to taste.
• Let the filling cool before putting the pastry on top.
• Use beaten egg to stick the pastry to the rim of the dish.  Don't forget to brush the top with beaten egg to get a lovely color when the pie is baked.
• Bake until it's a deep golden brown.

Recommended Tools

• Cutting Board: this spacious board is a great size for chopping veggies.
• Dutch Oven: this heavy-bottomed pot is perfect for cooking stews and soups.
• Wooden Turner: this sturdy spoon is easy to scrape pans and stir veggies.
• Pastry Brushes: these natural-bristled brushes are better than silicone brushes.
• Enamel Dish: this pie plate is deep and has lots of room for pastry.

Other Delicious Savory Pies

• Corned Beef Pie
• Tourtière
• Ham and Cabbage Pie
• Steak & Ale Pie
• Minced Beef Pie

The pleasure of a 5-star review would be greatly appreciated.

Recipe

Chunky Beef and Potato Pie

---

★★★★★

5 from 1 reviews

• Author: Emma
• Prep Time: 1 hour
• Cook Time: 2 hours 25 minutes
• Total Time: 3 hours 25 minutes
• Yield: 10 servings 1x

Print Recipe

Pin Recipe

Description

Chunky beef and potato pie is a hearty comfort food dinner that the whole family will love.  Learn how to make super easy hot water crust pastry and a simple beef stew packed with onions and other veggies in this recipe.  Are you hungry yet?

---

Scale 1x2x3x

Ingredients

For the Filling

• 2 tablespoons butter
• 2 large onions, cut in bite-sized pieces
• 2 large celery stalks, sliced
• 3 medium carrots, sliced
• 1.2 lb chuck steak, cut in bite-sized pieces (550g)
• 4 cups unsalted beef stock (946 ml)
• 1.2 lb russet potatoes, peeled and cut in bite-size chunks (550g)
• 1.2 lb red potatoes, peeled and cut in bite-size chunks (550g)
• 1 lb turnips, peeled and cubed (1 large and 1 medium; 411g)
• 2 teaspoons freshly ground black pepper
• 1 ½ teaspoons salt
• 3 ½ tablespoons fresh thyme leaves

For the Hot Water Pastry

• ½ cup water (118 ml)
• scant ½ cup lard (90g)
• 2 ¼ cups all-purpose flour (275g)
• ¼ teaspoon salt
• 1 large egg, beaten (for glazing)

---

Instructions

Making the Stewed Beef Filling (45 minutes + 1 ½ hours cooking)

1. Melt the butter in a large Dutch oven over medium heat until bubbling; then add the onions and cook until golden, stirring occasionally.  Add the celery and carrot and cook for a few more minutes, until the celery is beginning to soften.
2. Add the beef stock and chunks of beef, then cover and bring to a boil.  Lower the heat to a simmer and let the stew cook for 1 to 1 ½ hours, until the meat is fully cooked and tender.
3. Dump in the seasonings, turnip, and two kinds of potatoes, stirring well to combine.  Cover and simmer for another 35-40 minutes, until the potatoes are tender and have thickened the gravy.
4. Pour the filling into a 6-cup (1.5 liter) pie dish.  Reserve any extra filling in a bowl to eat separately.

Making the Hot Water Pastry (8 minutes)

1. Once the filling is made, place the water and lard in a small saucepan set over medium heat.  Cook until the water is boiling and the lard has melted.
2. While the water is heating, sift the flour and salt into a medium bowl.
3. As soon as the water is boiling, pour it into the flour and stir until a smooth dough forms.
4. Knead the pastry a few times on a lightly floured surface until the pastry is smooth and has a slight sheen.  Work carefully, as the pastry is quite hot, but don't allow it to cool completely, or it will harden and be difficult to use.

Baking the Pie (8 minutes + 50 minutes baking + 15 minutes cooling)

1. Preheat the oven to 400 F.
2. Break off about ⅓ of the pastry and roll it into a rope long enough to go around the rim of the dish.  Brush the rim of the dish with beaten egg, then flatten the rope onto the rim of the dish.  Brush the pastry with beaten egg.  The egg will help the pastry stick to the dish and seal more tightly.
3. Roll out the remaining pastry on a lightly floured surface, then cover the pie with the pastry.  Press down the edges to seal the pastry rim and lid together, then trim off excess pastry with a small sharp knife.
4. Crimp the edges as desired, then brush the whole pie with beaten egg and cut several vent holes in the lid.
5. Bake at 400 F for about 50 minutes, until the pastry is a deep golden brown.  Cover the edges of the pastry with aluminum foil if they're getting too dark.
6. Allow to cool on a wire rack for 15 minutes before serving.

Notes

• Season the filling generously.  Most meat fillings are cooked before the pie is baked, so feel free to adjust the seasonings to taste.
• Let the filling cool before putting the pastry on top.
• Keep hot water crust warm in a double boiler.  Once the pastry cools completely, it becomes brittle and hard to work with.
• Need to make ahead?  Keep in the fridge for up to 3 days or freeze the filling and bake later.
• Use beaten egg to stick the pastry to the rim of the dish.  Don't forget to brush the top with beaten egg to get a lovely color when the pie is baked.

• Category: Dinner
• Method: Oven
• Cuisine: British

Keywords: meat and potato pie, hot water crust pastry

Recipe Card powered by