Meat and Potato Pie Recipe

A slice of traditional meat and potato plate pie served with peas.

Meat and Potato Pie Recipe

When it comes to comfort food, it is hard to beat a pie! This classic British Meat and Potato Pie takes a while, but it is a glorious, simple slice of old-fashioned cooking.

Course Main Course

Cuisine British

Keyword meat and potato pie, meat and tatttie plate pie, old fashioned meat and potato pie, Plate Pie

Prep Time 10

Cook Time 3

Cooling Time 1

Total Time 4 10

Servings Servings

Calories 888kcal

Author Brian Jones

Ingredients

350 g Stewing Beef 12oz
1 Medium Onion 150g
1 Small Carrot 50g
1 Small Celery Stick 35g
1 Bay Leaf
30 ml Worcestershire Sauce 2 Tbsp
1 tablespoon Oil
1 Small Floury Potato 125g
1 Small Waxy Potato 125g

For the Pastry

300 g Flour 2¼ Cups
75 g Lard 5 tablespoon
75 g Butter 5 tablespoon
3-5 tablespoon Water
1 Pinch Salt
1 Egg

Instructions

Cut the beef into a 2cm (¾") dice.
Add the oil to a 20cm or 8" saucepan over a medium-high heat. Season the beef generously with salt and pepper, then fry in two batches to get a nice colour, and set aside.
Peel and slice the onion into half-moon shapes around 5-6mm or (¼") thick.
Cut the carrot into 1cm (½") thick rounds.
Finely dice the celery.
Return the pan to the heat, but reduce the heat to medium. Add the onion, celery and carrot and cook until the onions soften, this will take around 10 minutes or so.

As the vegetables cook, they will release liquid. Use this to scrape the bottom of the pan and remove any crispy bits.

Return the beef and any resting juices to the pan, add the Worcestershire sauce and reduce by half.
Pour in just enough water to cover the beef and add the bay leaf, reduce the heat to low, add a lid and allow to simmer for 90 minutes.
Peel and cut the floury potato into a 1cm (½") dice and cut the waxy potatoes into a 2cm (¾") dice; do not peel the waxy potato.
Remove the lid and add these potatoes to the pan. Turn up the heat to medium and cook for another 30-35 minutes until the floury potatoes begin to break down and the waxy potatoes are cooked.
Then, remove the stew from the heat and allow it to cool completely!
Whilst the pie filling is cooling, add the flour, lard, butter and salt to a food processor and pulse to create breadcrumbs. *See Note*
Transfer the flour and fat mix to a mixing bowl and add the water a little at a time whilst mixing with the back of a knife.
You want to just bring the pastry together and not knead it, then wrap it in cling film and place it in the fridge whilst the filling cools.
When you are ready, cut the pastry in half and roll out the first half to 2-3mm (⅛") thick.
Dust a 22-25cm (9-10") pie plate with flour and line it with the first piece of pastry.
Spoon the cooled pie filling into the pastry. Remember to keep and left over gravy!
Roll out the second piece of pastry, this time a little thicker.
Brush the edges of the bottom layer of pastry with beaten egg and add the top sheet of pastry. Then work around the edges of the pie with a fork to seal it.
Brush the pie with more beaten egg and add some decoration if you want. Then place it in the oven and cook at 200°C or 400°F for 30-35 minutes.

Allow the pie to sit for 10 minutes before cutting and serving.

Notes

You can make the breadcrumbs by hand but work quickly because you do not want the fats to melt.

Nutrition