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Steak and Potato Pie

Comforting Steak and Potato Pie for Cozy Nights In

This savory Steak and Potato Pie is the epitome of comfort food, perfect for cozy nights in.
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Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Cooling Time 30 minutes
Total Time 3 hours 10 minutes
Servings: 6 slices
Course: Lunch
Cuisine: British
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1000 g Steak/Beef Choose beef suitable for slow cooking, like chuck steak.
  • 1 tsp Salt Enhances flavor; adjust according to your taste preference.
  • 0.5 tsp Black Pepper Adds depth; freshly ground pepper elevates the flavor.
  • 3 tbsp Olive Oil Ideal for browning the beef and sautéing veggies.
  • 250 g Carrots Adds sweetness and texture.
  • 1 large White Onion Adds savory sweetness.
  • 2 large cloves Garlic Infuses aromatic flavor.
  • 40 g Plain Flour Thickens the gravy.
  • 180 ml Dry Red Wine Adds depth of flavor.
  • 840 ml Beef Stock Base for the gravy.
  • 1 tbsp Worcestershire Sauce Introduces umami flavor.
  • 1 tbsp Tomato Paste Deepens the gravy flavor.
  • 1 cube Beef Oxo Cube Boosts the beef flavor.
  • 2 Bay Leaves Adds aromatic infusion.
For the Topping
  • 1000 g Baking Potatoes Select floury potatoes for the best gravy absorption.
  • 45 g Unsalted Butter For brushing potatoes and adding richness.
  • 1 heaped tsp Fresh Rosemary Imparts aromatic flavor.
  • 1 clove Grated Garlic Intensifies garlic flavor in the butter mixture.
  • 0.5 tsp Salt
  • 0.125 tsp Black Pepper

Equipment

  • large pot
  • Baking dish
  • Oven
  • Small bowl

Method
 

Step-by-Step Instructions for Steak and Potato Pie
  1. Begin by dicing 1kg of beef into bite-sized pieces and seasoning them with salt and pepper. In a large pot, heat olive oil over medium-high heat. Sear the beef in batches for about 5-7 minutes until browned on all sides.
  2. In the same pot, add the diced onion, carrot, and minced garlic. Sauté these vegetables over medium heat for about 5-6 minutes until they are softened and lightly browned.
  3. Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes. Gradually pour in the dry red wine, allowing it to bubble. Slowly stir in the beef stock, Worcestershire sauce, tomato paste, beef Oxo cube, and bay leaves. Add the reserved beef, cover, and let it simmer for 1.5 hours.
  4. Pour the savory filling into a baking dish and let it cool for at least 30 minutes.
  5. Preheat your oven to 190°C (375°F). Thinly slice the baking potatoes, and mix melted butter with rosemary and grated garlic.
  6. Layer the sliced potatoes over the filling, brushing generously with the rosemary garlic butter mixture after each layer.
  7. Cover the pie with aluminum foil and bake for 40 minutes, then uncover and bake for an additional 20-25 minutes until golden.

Nutrition

Serving: 200gCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This steak and potato pie is sure to warm your kitchen and your heart!

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