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.
Ingredients
Scale
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
Instructions
- Heat the oil: Warm the olive oil in a large, heavy-based pan over medium–high heat to prepare for sautéing the vegetables.
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in peas: Turn off heat and fold in the frozen peas; they will cook further in the oven.
- Cool mixture: Allow the beef and vegetable filling to cool slightly before assembling.
- Preheat oven: Set the oven to 200°C (400°F) or 180°C (350°F) fan-forced to prepare for baking the pie.
- Assemble pie: Spoon the cooled filling into an oven-safe baking dish (about 1 litre/1 quart capacity).
- Top with puff pastry: Layer the thawed puff pastry rectangles over the filling, slightly overlapping them to cover completely.
- 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.
- Bake: Place the assembled pie in the oven and bake for 30–35 minutes or until the pastry is crisp and golden brown.
- 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
