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Meat and Potato Pie


Top with shortcrust pastry if you prefer, using the same amount.


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  1. 1

    Boil the potatoes in a pan of salted water for about 15 minutes until soft. Drain and set aside. Put the meat in a large frying pan with a drop of olive oil, and cook over a high heat for 5–8 minutes until browned all over. Remove with a slotted spoon, and set aside.

  2. 2

    Using the same pan, heat 1 tablespoon of oil over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Stir in the flour, and continue to cook for a further 2 minutes. Increase the heat a little, and add the Worcestershire sauce and stock. Bring to the boil, reduce the heat slightly, and return the meat to the pan. Cover, and simmer gently over a low heat for about 30 minutes, stirring occasionally. Stir through the potato, and season well with salt and black pepper.

  3. 3

    Meanwhile, preheat the oven to 200°C (400°F/Gas 6). Spoon the meat filling into a pie dish or 4 small individual dishes. On a floured work surface, roll out the pastry so that it is about 5cm (2in) larger all around than the top of the pie dish. Cut out a strip of pastry about 2.5cm (1in) in from the edge to make a collar. Wet the edge of the pie dish with a little water; fit the pastry strip all the way around, and press down firmly.

  4. 4

    Brush the pastry collar with a little of the egg wash, then top with the pastry lid. Trim away the excess. Using your finger and thumb, pinch together the edges to seal. Brush the top of the pie all over with the egg wash, and make 2 slits in the top with a sharp knife to allow steam to escape. Bake in the oven for about 30 minutes until puffed and golden. Serve hot.


  • 3 potatoes, peeled and cut into bite-sized pieces
  • 675g braising steak, chopped into bite-sized pieces
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tbsp plain flour
  • 1 tbsp Worcestershire sauce
  • 450ml hot beef stock
  • 300g ready-made puff pastry
  • 1 egg, lightly beaten, for egg wash
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Serves 4

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.


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