Meat and Potato Pie Recipe
Chunky meat 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?
Servings: 10 servings
Calories: 296kcal
Ingredients
- 3 tablespoons olive oil
- 3 cups onions diced
- 2 large celery stalks sliced
- 3 medium carrots sliced
- 1½ pounds stewing beef or chuck steak cubed
- 4 cups unsalted beef stock
- 10 oz russet potatoes peeled and cubed
- 10 oz red potatoes cubed
- 1 pound turnips peeled and cubed
- 2 teaspoons freshly ground black pepper
- 1½ teaspoons salt
- 1 bunch fresh thyme tied with twine
- 8 oz hot water crust, shortcrust, or puff pastry
Instructions
Making the Filling
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat for 2 minutes. Turn the heat down to medium-low and brown the beef in three batches, turning the pieces occasionally. Deglaze the pan with ¼-½ cup of water and scrape off the browned bits of meat, then pour the liquid into a bowl for later.
- Melt the other tablespoon of oil in the Dutch oven over medium-high heat, then add the onions and cook until they're golden, stirring occasionally. Add the celery and carrot and cook for 5 more minutes, until the celery is beginning to soften.
- Add the browned beef, beef stock, salt, pepper, and bunch of thyme, then cover and bring to a boil. Turn the heat down to low and simmer for 1½ hours, or until the meat is tender. Remove the bunch of thyme.
- Stir in the turnip and potatoes, then simmer for another 35-40 minutes, until the potatoes are tender and have thickened the gravy a little.
- Adjust seasonings to taste, then pour the filling into a 6-cup (1.5 liter) pie dish. Reserve any extra filling to eat separately.
Assembling & Baking the Pie
- Preheat the oven to 400°F.
- Roll out the pastry on a lightly floured surface. Brush the rim of the dish with beaten egg, then cover with the pastry. Trim off the excess pastry with a small, sharp knife, then crimp the edge as desired. Brush the top with beaten egg and cut a few vent holes.
- Bake at 400°F for 40-45 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 at least 15 minutes before serving.
Notes
- Choose a cut of meat with marbling of fat throughout. This means that the meat will be more tender when it's cooked.
- Simmer the filling for a couple of hours total to make sure the meat is really tender. You can also cook it in a crockpot on high for 4-5 hours or on low for 8-9 hours.
- Adjust seasonings to taste before assembling the pie.
- Use puff pastry, shortcrust, or hot water pastry. Any of these will be delicious!
- 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 pastry is baked.
Nutrition
Serving: 1slice | Calories: 296kcal | Carbohydrates: 32g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 42mg | Sodium: 744mg | Potassium: 899mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3085IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 3mg
