This meat and potato pie is warm, filling, and perfect for family dinners. it’s made with tender braised steak, soft chunks of potato, and a rich gravy, all wrapped in golden homemade pastry. simple to prep and great for freezing too.

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Ingredients Needed:

For the pie filling:

2.75kg/6lb braising steak, cut into cubes
3 medium onions, chopped
2.75kg/6lb potatoes, peeled, cut into chunks
1 tbsp beef extract
4 tbsp gravy granules

For the pastry:

500g/1lb 2oz plain flour
2 tsp salt
125g/4½oz margarine, cut into small cubes
125g/4½oz lard, cut into small cubes
125ml/4fl oz cold water
1 free-range egg, beaten

How To Make Meat And Potato Pie Recipe?

Cook the beef and onions: Place the steak and chopped onions into a large pan, season with salt, and pour in enough water to cover everything. Bring to a boil, then cover and simmer on low heat for 2½ to 3 hours until the meat is soft and tender.
Make the pastry dough: in a large bowl, combine flour and salt. Add the margarine and lard, then rub them into the flour using your fingertips until they look like fine breadcrumbs. Slowly mix in the cold water using a knife until the dough starts coming together. Add a bit more water if needed. Form into a ball, wrap in cling film, and chill in the fridge for at least 30 minutes.
Boil the potatoes: while the beef is cooking, boil the potatoes in salted water until soft. Drain them and set them aside.
Preheat the oven: after the meat has cooked for about 2 hours, preheat your oven to 200C.
Make the gravy: once the meat is tender, take the pan off the heat. Scoop out some of the cooking liquid and let it cool. Mix the gravy granules and beef extract into the cooled liquid, then pour it back into the beef and gently heat until it starts to bubble. Take it off the heat and let it cool slightly.
Line the pie dish: roll out a small piece of pastry to about 3mm thick and cut into strips. Wet the rim of a large pie dish (28 x 38cm) and press the strips around the edge.
Assemble the pie: strain the meat and onions but save the gravy. Spread the meat and onions in the bottom of the pie dish. Add the boiled potatoes on top. Pour in enough gravy to almost reach the top of the potatoes. Keep the extra gravy for serving.
Add the pastry lid: roll out the rest of the pastry and place it over the pie. Press the edges to seal. Brush the top with beaten egg and cut small slits in the top to let steam out.
Bake the pie: place in the oven and bake for 50 to 60 minutes until the pastry is golden and the filling is bubbling hot.

Recipe Tips:

Use the right cut of beef: make sure to use braising steak or stewing beef, not lean cuts. This meat becomes soft and juicy after slow cooking, which makes the filling rich and flavorful.
Simmer the meat low and slow: don’t rush the simmering time. Letting the meat cook for 2½ to 3 hours on low heat makes it tender and tasty. If it’s not soft, keep simmering until it breaks apart easily with a fork.
Cool the filling before adding pastry: always let the meat and sauce cool down a bit before putting it into the pie. Hot filling can melt the pastry and make it soggy before baking.
Chill the pastry before rolling: after making the dough, chill it for at least 30 minutes. This helps the pastry hold its shape, bake evenly, and turn out nice and crisp.
Seal the pie edges well: press the pastry edges firmly together, and don’t skip the egg wash. This keeps the filling from leaking out and gives the pie a shiny, golden finish.

How To Store & Reheat Leftovers?

Refrigerate: let the pie cool to room temperature first. Then cover it or put it in a container and keep it in the fridge for up to 3 days.
Freeze: after it cools, wrap the pie or slices well and freeze for up to 3 months.
Reheat: set the air fryer to 160C. Place the slice inside and heat for 6–8 minutes until hot and crisp on top.

Nutrition Facts:

Calories: 715 kcal
Total Fat: 40g
Saturated Fat: 17g
Cholesterol: 135mg
Sodium: 880mg
Potassium: 1150mg
Total Carbohydrate: 48g
Dietary Fiber: 5g
Sugars: 4g
Protein: 39g

Try More Hairy Bikers Recipes:

Hairy Bikers Corned Beef Pie Recipe
Hairy Bikers Chicken And Leek Pie Recipe

Hairy Bikers Meat And Potato Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

715

kcal

Ingredients

For the pie filling:
2.75kg/6lb braising steak, cut into cubes
3 medium onions, chopped
2.75kg/6lb potatoes, peeled, cut into chunks
1 tbsp beef extract
4 tbsp gravy granules
For the pastry:
500g/1lb 2oz plain flour
2 tsp salt
125g/4½oz margarine, cut into small cubes
125g/4½oz lard, cut into small cubes
125ml/4fl oz cold water
1 free-range egg, beaten

Directions

Cook the beef and onions: Place the steak and chopped onions into a large pan, season with salt, and pour in enough water to cover everything. Bring to a boil, then cover and simmer on low heat for 2½ to 3 hours until the meat is soft and tender.
Make the pastry dough: in a large bowl, combine flour and salt. Add the margarine and lard, then rub them into the flour using your fingertips until they look like fine breadcrumbs. Slowly mix in the cold water using a knife until the dough starts coming together. Add a bit more water if needed. Form into a ball, wrap in cling film, and chill in the fridge for at least 30 minutes.
Boil the potatoes: while the beef is cooking, boil the potatoes in salted water until soft. Drain them and set them aside.
Preheat the oven: after the meat has cooked for about 2 hours, preheat your oven to 200C.
Make the gravy: once the meat is tender, take the pan off the heat. Scoop out some of the cooking liquid and let it cool. Mix the gravy granules and beef extract into the cooled liquid, then pour it back into the beef and gently heat until it starts to bubble. Take it off the heat and let it cool slightly.
Line the pie dish: roll out a small piece of pastry to about 3mm thick and cut into strips. Wet the rim of a large pie dish (28 x 38cm) and press the strips around the edge.
Assemble the pie: strain the meat and onions but save the gravy. Spread the meat and onions in the bottom of the pie dish. Add the boiled potatoes on top. Pour in enough gravy to almost reach the top of the potatoes. Keep the extra gravy for serving.
Add the pastry lid: roll out the rest of the pastry and place it over the pie. Press the edges to seal. Brush the top with beaten egg and cut small slits in the top to let steam out.
Bake the pie: place in the oven and bake for 50 to 60 minutes until the pastry is golden and the filling is bubbling hot.

Notes

Use the right cut of beef: make sure to use braising steak or stewing beef, not lean cuts. This meat becomes soft and juicy after slow cooking, which makes the filling rich and flavorful.
Simmer the meat low and slow: don’t rush the simmering time. Letting the meat cook for 2½ to 3 hours on low heat makes it tender and tasty. If it’s not soft, keep simmering until it breaks apart easily with a fork.
Cool the filling before adding pastry: always let the meat and sauce cool down a bit before putting it into the pie. Hot filling can melt the pastry and make it soggy before baking.
Chill the pastry before rolling: after making the dough, chill it for at least 30 minutes. This helps the pastry hold its shape, bake evenly, and turn out nice and crisp.
Seal the pie edges well: press the pastry edges firmly together, and don’t skip the egg wash. This keeps the filling from leaking out and gives the pie a shiny, golden finish.