Beef Pie with Potato (Print)
Tender beef and vegetables baked with a creamy potato topping in a golden, flaky crust.
# What You Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 ½ lbs beef chuck, cut into 1-inch cubes
03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 2 tablespoons tomato paste
08 - 2 tablespoons all-purpose flour
09 - 1 cup beef broth
10 - ½ cup red wine (optional)
11 - 2 teaspoons Worcestershire sauce
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 bay leaf
15 - Salt and black pepper, to taste
→ Potato Topping
16 - 1 ½ lbs potatoes, peeled and cut into chunks
17 - 4 tablespoons unsalted butter
18 - ½ cup whole milk
19 - Salt and black pepper, to taste
→ Pie Assembly
20 - 1 sheet ready-made 9-inch shortcrust or puff pastry
21 - 1 egg, beaten (for egg wash)
# How to Make:
01 - Set the oven temperature to 400°F (200°C).
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown beef cubes in batches until well-seared, then remove and set aside.
03 - In the same pan, add onion, garlic, carrots, and celery. Cook until softened, approximately 5 minutes.
04 - Stir in tomato paste and flour, cooking for 1 minute to remove raw flavor.
05 - Return beef to the pan. Add beef broth, red wine, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Bring to a simmer, cover, and cook on low heat for 1 hour, stirring occasionally until beef is tender and sauce thickens. Remove bay leaf.
06 - Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter and milk. Season with salt and pepper to taste.
07 - Layer the beef filling into a pie dish. Spread mashed potatoes evenly over the top.
08 - Roll pastry over the pie, trim excess edges, and press to seal. Cut slits on top for steam to escape.
09 - Brush the pastry with beaten egg. Bake for 30 minutes or until the crust is golden brown and crisp.
10 - Allow the pie to rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The beef becomes fall-apart tender without you having to fuss over it for hours.
- That contrast between creamy mashed potato topping and savory, wine-rich filling hits differently every time.
- It's the kind of dish that looks impressive but honestly feels like a hug to make.
02 -
- Don't skip browning the beef properly; that crust is where the flavor lives, and rushing this step means a less rich filling.
- The sauce needs to actually thicken while the beef simmers—if it looks watery after an hour, give it another 15 minutes uncovered.
- Let the filling cool slightly before adding the potatoes on top, or the heat will make them grainy.
03 -
- If your pastry is browning too quickly before the filling heats through, drape a loose piece of foil over the top halfway through baking.
- Use the best beef broth you can find—it's one of only a few main flavors, so it matters more than you'd think.