Beef Pie with Potato

There's something about the aroma of beef and root vegetables simmering under a golden pastry that instantly transports me back to my nan's kitchen on a rainy Sunday. She'd have this pie cooling on the rack, steam escaping through the slits in the crust, while I'd hover nearby pretending I wasn't waiting for it to cool so I could sneak a bite. This beef pie became my comfort in a dish—the kind of thing you make when you want to feel cared for, even if you're doing the caring yourself.

I made this for my partner one particularly cold evening after a long week, and I watched their face the moment they took that first bite—completely worth the effort. There's a quiet satisfaction in pulling a golden pie from the oven and knowing you've made something that warm and real.

Ingredients

• Beef chuck (1 ½ lbs): The cubes need to be proper chunks, about 1-inch, so they stay tender through the long simmer without turning to mush.
• Onion, garlic, carrots, celery: This is your foundation—don't skip the garlic, and dice everything roughly the same size so it cooks evenly.
• Tomato paste (2 tablespoons): This deepens the flavor in a way nothing else quite does; it's worth seeking out the concentrated kind.
• Beef broth and red wine: The wine rounds out the savory notes, but honest broth works just fine if you'd rather skip it.
• Worcestershire sauce, thyme, rosemary, bay leaf: These herbs are what make the filling taste like it's been simmering for hours rather than minutes.
• Potatoes (1 ½ lbs), butter, milk: Use waxy potatoes if you can find them—they mash smoother and creamier without turning gluey.
• Ready-made pastry: There's no shame in using the store-bought version; it bakes up beautifully and saves you time when you need it most.
• Egg wash: This one beaten egg is the secret to that mahogany gloss on top.

Instructions

Get your oven ready:

Preheat to 400°F so it's ready when you are.

Sear the beef:

Heat oil over medium-high heat and brown the cubes in batches—don't crowd the pan or they'll steam instead of sear. Let them sit undisturbed for a minute or two to get that golden crust.

Build your flavor base:

In the same pan, soften onion, garlic, carrots, and celery for about 5 minutes until they start to break down and the whole kitchen smells incredible.

Add the tomato paste and flour:

Stir these in and let them cook for a minute—this helps thicken the sauce later and prevents lumps.

Simmer the filling:

Return the beef, add broth, wine if using, Worcestershire, and your herbs. Cover and let it bubble gently for about an hour, stirring every so often, until the beef is so tender it falls apart with a spoon and the sauce has thickened. Remove that bay leaf.

Prepare the potatoes:

Boil chunks in salted water until they're completely tender, about 15 minutes. Drain well, then mash with butter and milk until creamy but not watery.

Assemble:

Spoon the beef filling into your pie dish, spread the mashed potatoes on top in an even layer.

Top with pastry:

Drape the pastry over the dish, trim the edges, and press them down to seal. Cut a few slits in the top so steam can escape during baking.

The egg wash:

Brush that beaten egg all over the pastry for a beautiful golden finish.

Bake until golden:

About 30 minutes in that 400°F oven until the crust is crispy and deep golden brown.

Let it rest:

Wait 10 minutes before cutting into it—this lets everything set slightly and makes serving much neater.

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My favorite memory is when my flatmate came home to the pie cooling on the counter, and they stood there in the doorway just breathing in, not saying a word. Sometimes the best moments in the kitchen aren't about the eating—they're about that moment when someone walks in and just knows something good is happening.

When to Add Frozen Peas

If you want to scatter a handful of frozen peas into the beef filling before baking, add them right when you spoon it into the pie dish. They'll warm through perfectly and add a bit of brightness to the richness. Just don't stir them in too early or they'll lose their vibrant color.

Variations Worth Trying

Swap in sweet potatoes for the regular mash and you've got something entirely different—earthier, slightly sweeter, somehow more elegant. Or try using half beef and half mushrooms if you want to stretch the recipe and add a completely different texture and depth. The pastry works just as well with these changes, holding everything together like a warm blanket.

Serving and Storing

This pie is best eaten fresh, but it keeps beautifully in the fridge for about three days and reheats gently in a 325°F oven for 20 minutes. You can also freeze the entire assembled pie before baking—just add 15 minutes to the baking time when the day comes to use it.

• A simple green salad cuts through the richness perfectly.
• Steamed greens on the side feel both comforting and balanced.
• A cold glass of whatever wine you used in the filling pairs better than you'd expect.

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This beef pie has a way of becoming the dish you make when you want to show up for someone, including yourself. Once you've made it, you'll keep coming back to it.

Recipe Questions & Answers

→ What cut of beef works best for this pie?

Use beef chuck cut into 1-inch cubes for tenderness and flavor when slow-cooked.

→ Can I add vegetables to the filling?

Yes, carrots, celery, onion, and garlic are included to enhance the savory depth of the filling.

→ How should I prepare the potato topping?

Boil peeled potatoes until tender, mash with butter and milk, then season to taste before topping the filling.

→ What pastry works best for the crust?

Ready-made shortcrust or puff pastry can be used for a golden, flaky finish.

→ Can the filling be made ahead?

Yes, prepare the filling in advance and assemble just before baking for convenience.