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James Martin Meat And Potato Pie Recipe

James Martin Meat And Potato Pie Recipe
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This classic meat and potato pie is a warm and filling dish made with tender beef, soft potatoes, and a rich gravy inside a homemade hot water crust pastry. It’s perfect for a cozy dinner or Sunday lunch and can be made in a pressure cooker, slow cooker, or oven.

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Ingredients Needed:

  • Hot water crust pastry:
  • 150ml (1/4 pint) water
  • 150g (6ozs) lard or vegetable fat or suet
  • 300g (11ozs) strong white bread flour (plain)
  • 1/2 teaspoon salt
  • Pie filling:
  • 450g (1lb) stewing or braising steak, cut into cubes
  • 1 medium onion, peeled and diced
  • 1 teaspoon vegetable oil
  • 450g (1lb) potatoes, peeled and cut into cubes
  • 1 x beef stock cube
  • 1 x tablespoon gravy granules
  • 1 x egg, beaten, for the glaze

How To Make Meat And Potato Pie Recipe?

  1. Cook the Beef and Onions: Add the beef, onions, and oil to your multi-cooker. Turn on SAUTE/SEAR and cook for 5 to 8 minutes, stirring often, until the meat is browned.
  2. Add Potatoes and Stock: Add the potatoes, crumble in the beef stock cube, and pour in 50ml water. Close the lid, set the valve to SEAL, and choose PRESSURE COOK on HIGH for 20 minutes.
  3. Thicken the Filling: After cooking, let the pressure release slowly. Once it’s safe, open the lid and stir in the gravy granules to thicken the mixture. Let it cool completely (you can also chill it overnight).
  4. Make the Pastry: Add the water and lard (or fat/suet) to a pan and bring to a boil. Mix the flour and salt in a bowl, then pour in the hot liquid. Stir with a knife (it’s hot), then knead on a floured surface until smooth. Let it cool a little before using.
  5. Line the Pie Dish: Preheat oven to 180ºC. Grease a 15cm pie dish. Roll out half the pastry and press it into the dish. Trim off any extra pastry and save it for decoration.
  6. Fill the Pie: Spoon in the cooled meat and potato mix, leaving a 2.5cm (1-inch) border around the edge. Roll out the rest of the pastry and place it on top. Seal the edges with your fingers or a fork. Brush with beaten egg.
  7. Bake the Pie: Cut 2 small air holes in the top. Add pastry shapes if you like. Bake for 30 to 35 minutes until the crust is dark golden and crisp. Let it sit for 5 minutes before serving.
James Martin Meat And Potato Pie Recipe
James Martin Meat And Potato Pie Recipe

Recipe Tips:

  • Cool the filling before using: If the filling is hot, it can melt the pastry and make it soggy. Always let it cool down fully before adding it to the pie.
  • Use strong flour for the pastry: Bread flour gives the crust more strength and helps it hold the thick filling without breaking or leaking.
  • Seal the edges well: Press the top and bottom pastry together firmly. You can use a little beaten egg around the edge before sealing to stop the filling from leaking.
  • Make deep air holes in the top: Cut two small slits in the middle of the top crust to let steam out while baking. This keeps the crust from puffing up or breaking.
  • Don’t skip the egg wash: Brushing the top with beaten egg gives the pie a rich golden crust that looks and tastes amazing.

How To Store & Reheat Leftovers?

  • Refrigerate: First, let the leftover meat and potato pie cool to room temperature. Then, place it in an airtight container or wrap it tightly with foil. Store in the fridge for up to 3 days.
  • Freeze: Let the pie cool completely first. Then wrap the slices in foil or put them in freezer-safe bags. Freeze for up to 2 months.
  • Reheat: Set the air fryer to 160°C. Place the slice inside and heat for 6 to 8 minutes until warmed through and the crust is crisp.

Nutrition Facts:

  • Calories: 510 kcal
  • Total Fat: 28g
  • Saturated Fat: 12g
  • Cholesterol: 85mg
  • Sodium: 470mg
  • Potassium: 680mg
  • Total Carbohydrate: 34g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 29g

Try More James Martin Recipes:

James Martin Meat And Potato Pie Recipe
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James Martin Meat And Potato Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

510

kcal

This classic meat and potato pie is a warm and filling dish made with tender beef, soft potatoes, and a rich gravy inside a homemade hot water crust pastry. It’s perfect for a cozy dinner or Sunday lunch and can be made in a pressure cooker, slow cooker, or oven.

Ingredients

  • Hot water crust pastry:

  • 150ml (1/4 pint) water

  • 150g (6ozs) lard or vegetable fat or suet

  • 300g (11ozs) strong white bread flour (plain)

  • 1/2 teaspoon salt

  • Pie filling:

  • 450g (1lb) stewing or braising steak, cut into cubes

  • 1 medium onion, peeled and diced

  • 1 teaspoon vegetable oil

  • 450g (1lb) potatoes, peeled and cut into cubes

  • 1 x beef stock cube

  • 1 x tablespoon gravy granules

  • 1 x egg, beaten, for the glaze

Directions

  • Cook the Beef and Onions: Add the beef, onions, and oil to your multi-cooker. Turn on SAUTE/SEAR and cook for 5 to 8 minutes, stirring often, until the meat is browned.
  • Add Potatoes and Stock: Add the potatoes, crumble in the beef stock cube, and pour in 50ml water. Close the lid, set the valve to SEAL, and choose PRESSURE COOK on HIGH for 20 minutes.
  • Thicken the Filling: After cooking, let the pressure release slowly. Once it’s safe, open the lid and stir in the gravy granules to thicken the mixture. Let it cool completely (you can also chill it overnight).
  • Make the Pastry: Add the water and lard (or fat/suet) to a pan and bring to a boil. Mix the flour and salt in a bowl, then pour in the hot liquid. Stir with a knife (it’s hot), then knead on a floured surface until smooth. Let it cool a little before using.
  • Line the Pie Dish: Preheat oven to 180ºC. Grease a 15cm pie dish. Roll out half the pastry and press it into the dish. Trim off any extra pastry and save it for decoration.
  • Fill the Pie: Spoon in the cooled meat and potato mix, leaving a 2.5cm (1-inch) border around the edge. Roll out the rest of the pastry and place it on top. Seal the edges with your fingers or a fork. Brush with beaten egg.
  • Bake the Pie: Cut 2 small air holes in the top. Add pastry shapes if you like. Bake for 30 to 35 minutes until the crust is dark golden and crisp. Let it sit for 5 minutes before serving.

Notes

  • Cool the filling before using: If the filling is hot, it can melt the pastry and make it soggy. Always let it cool down fully before adding it to the pie.
  • Use strong flour for the pastry: Bread flour gives the crust more strength and helps it hold the thick filling without breaking or leaking.
  • Seal the edges well: Press the top and bottom pastry together firmly. You can use a little beaten egg around the edge before sealing to stop the filling from leaking.
  • Make deep air holes in the top: Cut two small slits in the middle of the top crust to let steam out while baking. This keeps the crust from puffing up or breaking.
  • Don’t skip the egg wash: Brushing the top with beaten egg gives the pie a rich golden crust that looks and tastes amazing.

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