📝 About This Recipe
A cornerstone of British comfort food, this hearty pie traces its roots back to the industrial heartlands of Northern England. It features tender chunks of slow-simmered beef and floury potatoes enveloped in a rich, peppery gravy, all tucked beneath a golden, buttery shortcrust pastry lid. Unlike a stew, the potatoes here are cooked until they just begin to break down, naturally thickening the sauce into a velvety masterpiece that warms the soul.
🥗 Ingredients
The Filling
- 700 grams Beef Chuck or Braising Steak (cut into 2cm cubes)
- 700 grams Maris Piper or King Edward Potatoes (peeled and cut into 3cm chunks)
- 1 piece Large Onion (finely diced)
- 600 ml Beef Stock (high quality, hot)
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Vegetable Oil (for searing)
- to taste Salt and Black Pepper (be generous with the black pepper)
The Pastry
- 350 grams Plain Flour (plus extra for dusting)
- 85 grams Unsalted Butter (cold and cubed)
- 85 grams Lard (cold and cubed; can substitute with more butter)
- 3-4 tablespoons Cold Water (ice cold)
- 1 piece Egg (beaten, for glazing)
👨🍳 Instructions
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1
Pat the beef dry with paper towels and season generously with salt and a heavy dose of cracked black pepper. Heat the oil in a large, heavy-based pot over medium-high heat.
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2
Brown the beef in batches, ensuring not to crowd the pan, until a deep brown crust forms on all sides. Remove the beef and set aside on a plate.
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3
In the same pot, add the diced onion. Cook for 5-7 minutes until soft and translucent, scraping up any caramelized beef bits from the bottom of the pan.
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4
Return the beef to the pot along with any resting juices. Pour in the hot beef stock and Worcestershire sauce. Bring to a gentle simmer.
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5
Cover the pot and simmer on very low heat for 1 hour and 15 minutes. The beef should be starting to get tender but not falling apart yet.
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6
Add the potato chunks to the pot. Continue to simmer, covered, for another 30-40 minutes. The potatoes should be cooked through, and the edges should start to soften into the gravy.
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7
While the filling simmers, make the pastry. Rub the cold butter and lard into the flour using your fingertips until the mixture resembles fine breadcrumbs.
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8
Gradually add the cold water, one tablespoon at a time, mixing with a knife until the dough just comes together. Wrap in cling film and chill in the fridge for at least 30 minutes.
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9
Preheat your oven to 200°C (400°F/Gas Mark 6). Check your filling; if it is too liquid, simmer uncovered for a few minutes. It should be thick and chunky. Taste and adjust seasoning—it needs plenty of pepper!
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10
Pour the meat and potato mixture into a deep 1.5-liter pie dish. Place a pie bird in the center if you have one to let steam escape.
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11
Roll out the chilled pastry on a floured surface until it is slightly larger than your dish. Drape the pastry over the dish, trim the edges, and press down with a fork or crimp with your fingers to seal.
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12
Brush the top of the pastry thoroughly with the beaten egg. Cut a small cross in the middle (if not using a pie bird) to allow steam to escape.
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13
Bake for 30-35 minutes until the pastry is a deep golden brown and the filling is bubbling hot. Allow to rest for 10 minutes before serving to let the gravy set.
💡 Chef's Tips
Always use a mix of butter and lard for the pastry; the lard provides the ultimate flaky texture while butter provides the flavor. Don't over-stir the filling once the potatoes are added, or they will turn into mashed potato; you want defined chunks in a thick sauce. Make the filling a day in advance if possible; the flavors develop significantly overnight and the cold filling prevents the pastry from getting a 'soggy bottom'. Ensure your beef stock is high quality, as it provides the primary flavor profile for the entire dish. If you prefer a 'pot pie' style, you can omit the bottom crust as described in this recipe, which is the traditional British way for this specific dish.
🍽️ Serving Suggestions
Serve with a generous side of buttery mashed garden peas or mushy peas for the authentic pub experience. A side of pickled red cabbage or pickled walnuts provides a sharp acidity that cuts through the richness of the beef. Pour over extra hot beef gravy if you like your pie 'swimming'. Pair with a pint of British Best Bitter or a sturdy Stout to complement the peppery beef flavors. Roasted root vegetables like carrots and parsnips make excellent autumnal accompaniments.