Meat & Potato Pie

A traditional dish from ‘up north, the Meat & Potato pie takes these the wonderful richness of Shin of Beef Stew and throws in a rich puff pastry potting.  Great for a simple entertaining dish which can be prepared ahead.

You can use just about any cut of beef, but to get an even cook you really need a single cut – braising steak may seem ideal, but it is in fact commonly comprises of offcuts, each of which would have different cooking times

Serves 6 Cooking time – 4 hours


  • 600g Shin of Beef, cubed
  • 2 tbsp Flour
  • Salt & Pepper to season
  • 2 medium Onions, chopped
  • 100g Mushrooms, coarsely chopped
  • 3 medium Carrots, coarsely chopped
  • 2 Knorr Beef Stock Pots, or good quality beef stock
  • Water to cover
  • 1 Bay Leaf
  • Dried Mixed Herbs
  • 600g Potatoes, peeled & cut into big chunks
  • Salt & Pepper to taste
  • Puff Pastry to top
  • 1 Egg to glaze
  • 2 tbsp Cornflour, slaked with a little water


  • Put the flour in a plastic bag & season with the salt & pepper Add the beef & shake to coat in the flour
  • In a pan, heat the oil until hot then add the contents of the bag. Stir well, as the flour will stick. Allowing the flour to brown will help to colour the casserole, but don’t let it burn. There is no real need to seal & brown the meat fully (in fact, this can stop the meat from falling in the cooking process)
  • Add the onions, carrots & mushrooms, stir well and cook for a minute before adding  the stck, water and herbs
  • Stir well and bring to the boil, then simmer gently, covered. Stir every hour or so.
  • After 2 1/2 hours, stir well and add the potatoes.  Cook for another hour, stirring occassionall.  The beef will have start to fall away into the sauce, but the potatoes should stay whole
  • Check seasoning and pour off most of the sauce into a jug – this will form the gravy.  Pour the meat into a pie dish
  • Top the meat with the pastry (trim, if desired for a neater effect) and glaze with an egg wash
  • Bake in a preheated oven (190oC Fan) for 25 minutes, until the pastry is puffed up and golden
  • Whilst baking, mix the slaked cornflour into the meat juices and heat up to thiken the gravy
  • Serve with a fresh green vegetable

3 Comments Add yours

  1. Jennifer says:

    Delicious, get used to slow cooking like our parents, all this quick, speedy , fast food, junk food, instant , precooked microwaveable this and that….. full of chemical rubbish, not good for you. I did and I lost weight ! To an extent you can mix the meat cut contents, over 4 or 5 hours it will be cooked to perfection. Thanks for the recipe

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