Description
Hearty meat and potato pie delivers classic British comfort with rich, savory filling nestled beneath golden, flaky pastry. Generous layers of tender beef and perfectly seasoned potatoes promise a satisfying meal that will comfort and delight you.
Ingredients
Scale
Meat:
- 2 pounds (0.9 kilograms) beef chuck, cubed
- 1 1/2 teaspoons salt and pepper
Vegetables:
- 2 carrots, chopped
- 2 garlic cloves
- 1 onion
- 1 pound (0.45 kilograms) baby red potatoes
Pie Crust and Additional Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup flour
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 tablespoon cold butter
- 1 tablespoon tomato paste
- 1 cup stout
- 1 cup beef broth
- 1 egg yolk
- 1 whole egg
- 1 tablespoon vinegar
- 1/4 cup chopped chives
Instructions
- Sear beef in small batches over high heat until deeply caramelized, then transfer to a separate plate.
- In the same pan, melt butter and gently sauté vegetables until translucent, then incorporate tomato paste and flour, creating a rich base.
- Deglaze with beer and beef broth, returning meat to the pan, and allow to gently simmer for approximately 60 minutes, developing deep flavors.
- Introduce diced potatoes to the mixture, continuing to simmer for an additional 15 minutes until tender.
- Create a cornstarch slurry to thicken the filling, stirring until the sauce reaches a velvety consistency, then allow to cool completely.
- Prepare pastry dough by combining flour, cold butter, egg yolk, and chopped chives, working quickly to prevent overheating.
- Refrigerate pastry dough for half an hour to ensure optimal texture and ease of handling.
- Transfer cooled meat filling into a pie dish, ensuring even distribution.
- Roll out remaining pastry and carefully drape over the filling, crimping edges to create a tight seal.
- Cut decorative steam vents across the top crust and brush with beaten egg for a golden, glossy finish.
- Bake in a preheated oven at 200°C for 40-45 minutes, until the crust turns a rich, amber brown and filling bubbles enticingly.
Notes
- Browning beef in small batches ensures deep, rich flavor development and prevents steaming the meat.
- Mix different ground meats like beef and pork for more complex taste profile and interesting texture variations.
- Consider using root vegetables like parsnips or turnips alongside potatoes to add subtle sweetness and nutritional diversity.
- Gluten-free option: Replace wheat flour with cornstarch or almond flour in both filling and pastry for celiac-friendly version.
- Prep Time: 30 mins
- Cook Time: 1 hr 55 mins
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 512 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 130 mg