Meat & potato pie
This traditional British pie is a comforting dish perfect for family mealtimes.
- 500g braising steak, cut into chunks
- 2 medium potatoes, peeled and diced
- 1 ready rolled shortcrust pastry sheet
- 1 large onion, diced
- 1 egg, beaten to glaze
- ½ beef stock cube
- Salt and pepper, to season
Place the beef and onions in a large pot with salt, pepper, and the stock cube. Cover with 700ml water.
Bring to a simmer, then cover with a lid and leave for 1 hour or until the meat is almost tender.
Stir in the potatoes and simmer for an additional 30 minutes.
Drain and set the mixture aside, allowing to cool completely. Meanwhile, preheat to oven to 190°C/170°C fan/gas mark 5.
Roll out half the pastry and use to line a pie dish, allowing any excess to hang over edges. Place the cooled meat and potato mixture in the dish and spread evenly over the pastry.
Roll out the remaining pastry large enough to cover the pie, and brush the borders with the beaten egg.
Add the pie lid to the base, pressing the edges firmly together all round. Trim off the edges with a sharp knife. Don't forget to make a small hole in the top of the pie to allow the steam to escape!
Brush the top with the beaten egg and bake for around 45 minutes or until the pastry is golden brown.
Serve and enjoy.