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?
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 1/2 teaspoons salt
- 3 1/2 tablespoons fresh thyme leaves
For the Hot Water Pastry
- 1/2 cup water (118 ml)
- scant 1/2 cup lard (90g)
- 2 1/4 cups all-purpose flour (275g)
- 1/4 teaspoon salt
- 1 large egg, beaten (for glazing)
Making the Stewed Beef Filling (45 minutes + 1 1/2 hours cooking)
- 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.
- 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 1/2 hours, until the meat is fully cooked and tender.
- 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.
- 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)
- 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.
- While the water is heating, sift the flour and salt into a medium bowl.
- As soon as the water is boiling, pour it into the flour and stir until a smooth dough forms.
- 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)
- Preheat the oven to 400 F.
- Break off about 1/3 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.
- 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.
- Crimp the edges as desired, then brush the whole pie with beaten egg and cut several vent holes in the lid.
- 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.
- Allow to cool on a wire rack for 15 minutes before serving.
- 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