Family Beef and Potato Pie Recipe

Introduction

This Family Beef and Potato Pie is a comforting classic that combines hearty minced beef with tender potatoes and a crispy puff pastry topping. Perfect for a cozy dinner, it’s packed with flavor and easy to make for the whole family to enjoy.

Ingredients

• 2 tbsp olive oil
• 2 onions, finely diced
• 2 garlic cloves, roughly chopped
• 2 carrots, peeled and roughly diced
• 2 celery stalks, roughly diced
• 800 g (1 lb 12 oz) minced (ground) beef
• 2 tbsp tomato paste (concentrated puree)
• 2 tbsp plain (all-purpose) flour
• 2 cups (500 ml) beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 potatoes, cut into small cubes (roughly 1 cm/½ inch)
• 1 tsp sea salt flakes, or to taste
• ¼ tsp cracked black pepper, or to taste
• 1 cup (150 g) frozen peas
• 1½ sheets frozen puff pastry, thawed and cut into rectangles
• 1 egg, whisked
• 1 tsp sesame seeds

Instructions

1. Step 1: Heat the olive oil in a large, heavy-based pan over medium–high heat.
2. Step 2: Add the onion, garlic, carrot, and celery. Cook for 4–5 minutes, stirring regularly, until softened.
3. Step 3: Add the beef and cook, breaking it up with a wooden spoon or spatula, until it begins to brown, about 4–5 minutes.
4. Step 4: Stir in the tomato paste followed by the plain flour until well combined.
5. Step 5: Pour in the beef stock, Worcestershire sauce, and dried thyme. Add the cubed potatoes. Bring to a simmer, then reduce heat to low. Season with sea salt and black pepper to taste.
6. Step 6: Cover and cook for 30–35 minutes or until the potatoes are tender, stirring occasionally. Add ½ cup (125 ml) of water halfway through if the mixture starts sticking to the pan.
7. Step 7: Remove from heat and stir through the frozen peas. They will cook further in the oven.
8. Step 8: Allow the mixture to cool slightly while you preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
9. Step 9: Spoon the cooled beef mixture into a 1 litre (1 quart) oven-safe baking dish.
10. Step 10: Layer the top with the thawed puff pastry rectangles, overlapping slightly.
11. Step 11: Brush the pastry with the whisked egg and sprinkle with sesame seeds.
12. Step 12: Bake for 30–35 minutes or until the pastry is crisp and golden brown.
13. Step 13: Let the pie stand for 10 minutes before serving.

Tips & Variations

• Use sweet potatoes instead of regular potatoes for a subtle sweetness and added nutrition.
• Add chopped mushrooms along with the vegetables for extra umami flavor.
• If puff pastry is unavailable, use shortcrust pastry as a delicious alternative.
• For a richer filling, stir in a splash of cream or a handful of grated cheese before topping with pastry.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 180°C (350°F) oven for 15–20 minutes until heated through. For a crispier crust, remove the foil in the last 5 minutes of reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the beef and potato filling a day in advance. Store it in the refrigerator and assemble the pie just before baking.

What can I use if I don’t have Worcestershire sauce?

Substitute Worcestershire sauce with soy sauce or a splash of balsamic vinegar for a similar depth of flavor.

Family Beef and Potato Pie Recipe

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★★★★★

5 from 105 reviews

• Author: Aiden
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

A hearty and comforting Family Beef and Potato Pie featuring a rich beef and vegetable filling topped with golden puff pastry, perfect for a satisfying home-cooked meal.

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Ingredients

Scale 1x2x3x

Filling

• 2 tbsp olive oil
• 2 onions, finely diced
• 2 garlic cloves, roughly chopped
• 2 carrots, peeled and roughly diced
• 2 celery stalks, roughly diced
• 800 g (1 lb 12 oz) minced (ground) beef
• 2 tbsp tomato paste (concentrated puree)
• 2 tbsp plain (all-purpose) flour
• 2 cups (500 ml) beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 potatoes, cut into small cubes (roughly 1 cm/½ inch)
• 1 tsp sea salt flakes, or to taste
• ¼ tsp cracked black pepper, or to taste
• 1 cup (150 g) frozen peas

Topping

• 1½ sheets frozen puff pastry, thawed and cut into rectangles
• 1 egg, whisked
• 1 tsp sesame seeds

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Instructions

1. Heat the oil: Warm the olive oil in a large, heavy-based pan over medium–high heat to prepare for sautéing the vegetables.
2. Sauté vegetables: Add the finely diced onion, roughly chopped garlic, peeled and diced carrots, and diced celery. Cook for 4–5 minutes, stirring regularly until softened and fragrant.
3. Brown the beef: Add the minced beef, breaking it up with a wooden spoon or spatula as it cooks. Continue until the beef browns, about 4–5 minutes.
4. Add tomato paste and flour: Stir in the tomato paste followed by the plain flour, mixing well to incorporate and form a roux for thickening.
5. Add liquids and seasonings: Pour in the beef stock, Worcestershire sauce, dried thyme, and add the cubed potatoes. Bring the mixture to a simmer, then reduce heat to low. Season with sea salt flakes and cracked black pepper to taste, depending on the saltiness of your stock.
6. Simmer: Cover and cook the mixture for 30–35 minutes, stirring occasionally. If the sauce starts sticking, add ½ cup (125 ml) of water midway through cooking to loosen it.
7. Stir in peas: Turn off heat and fold in the frozen peas; they will cook further in the oven.
8. Cool mixture: Allow the beef and vegetable filling to cool slightly before assembling.
9. Preheat oven: Set the oven to 200°C (400°F) or 180°C (350°F) fan-forced to prepare for baking the pie.
10. Assemble pie: Spoon the cooled filling into an oven-safe baking dish (about 1 litre/1 quart capacity).
11. Top with puff pastry: Layer the thawed puff pastry rectangles over the filling, slightly overlapping them to cover completely.
12. Egg wash and seeds: Brush the pastry top with the whisked egg to achieve a golden finish and sprinkle with sesame seeds for texture and flavor.
13. Bake: Place the assembled pie in the oven and bake for 30–35 minutes or until the pastry is crisp and golden brown.
14. Rest and serve: Let the pie stand for 10 minutes before serving to allow the filling to set and prevent burning.

Notes

• If the filling starts sticking to the pan during cooking, add an extra ½ cup (125 ml) of water to loosen the sauce and prevent burning.
• You can substitute frozen peas with fresh peas according to availability.
• For a crispier pastry, ensure the puff pastry stays chilled before baking.
• Use a heavy-based pan to promote even cooking and prevent hot spots that may burn the filling.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: beef pie, potato pie, family recipe, comfort food, puff pastry, ground beef, hearty meal