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Beef Pie with Crispy Potato Crust


  • For the Beef Filling

  • For the Topping


  • For the topping:

  • 1.

    Cook the potatoes for 10 mins until starting to soften.

  • 2.

    Drain & cool under cold running water then coarsely grate.

  • For the filling:

  • 1.

    Melt the butter in a small pan or in the microwave.

  • 2.

    Pre-heat the oven to 160°C/gas mark 3.

  • 3.

    Season the beef with salt & pepper.

  • 4.

    Heat the oil & butter in a heavy based pan. As soon as it's smoking, add the meat & brown on all sides. Remove & set aside.

  • 5.

    Add the onions to the pan & brown them lightly in the fat from the meat.

  • 6.

    Add the thyme & stir to combine. Remove the onions & set aside.

  • 7.

    Add the flour to the pan & stir over a low flame until a dark gold roux has formed.

  • 8.

    Pour in the beer & the stock, add a pinch of salt, pinch of pepper, sugar & vinegar. Bring to the boil, stirring all of the time & simmer over a low flame for 15 mins.

  • 9.

    Transfer all of the meat & onions into a large ovenproof dish & strain the sauce through a fine sieve over the mixture.

  • 10.

    Cover & place in the oven for 3 hours until the meat is tender & the sauce reduced & slightly thickened.

  • 11.

    Turn up the oven to 190°C/ gas mark 5.

  • 12.

    Sprinkle the grated potato over the meat filling & dot with butter.

  • 13.

    Place in the oven for 30 mins until the crust is nice & crispy.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Beef Pie with Crispy Potato Crust.


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