Steak and Potato Pie Recipe

If you’re looking for that ultimate comfort food, this Steak and Potato Pie Recipe is an absolute winner. I absolutely love how the tender slow-cooked beef pairs with creamy, buttery potatoes baked on top-it s the kind of dish that feels like a warm hug on a plate. Whether you’re feeding family on a chilly weekend or want to impress friends with classic homemade flavor, this pie delivers every time.

What makes this Steak and Potato Pie Recipe so special is the rich, hearty filling soaked in red wine and beef stock, combined with a golden potato crust infused with rosemary and garlic. When I first tried this recipe, I immediately knew it would become a staple-it’s straightforward to make but tastes like you spent all day in the kitchen, and that s exactly the magic you want for special dinners or cozy nights in.

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Ingredients You’ll Need

This Steak and Potato Pie Recipe is built with straightforward, hearty ingredients that complement each other beautifully. Choosing the right cut of beef and potatoes really makes a difference in texture and flavor, so here are some practical tips to keep in mind while shopping.

• Beef Steak: Go for a marbled slow-cooking cut like chuck steak; it stays tender and juicy during simmering.
• Salt: Simple but essential-seasoning allows the beef’s natural flavor to shine.
• Black Pepper: Adds subtle warmth and depth without overpowering the dish.
• Olive Oil: Needed for browning the beef and veggies, use a quality extra virgin if possible.
• Carrots: Chunky diced carrots lend sweetness and texture to the filling.
• White Onion: Adds aromatic savoriness once softened and lightly browned.
• Garlic: Finely diced for a mellow but essential fragrance.
• Plain Flour: The secret to thickening the filling into a luscious gravy.
• Dry Red Wine: I recommend a basic merlot or Cabernet for a rich, deep flavor boost.
• Beef Stock: Use a good quality stock or homemade broth for authentic taste.
• Worcestershire Sauce: Brings a touch of umami that brightens the filling.
• Tomato Paste: Adds subtle sweetness and depth without acidity.
• Beef Oxo Cube: Enhances the meaty flavor; crumble for easy mixing.
• Bay Leaves: Infuse your pie with herbal notes-remove before serving.
• Baking Potatoes: Maris Piper or Russets work best for fluffy, creamy textures.
• Unsalted Butter: For the potato topping, melts into rich layers of flavor.
• Fresh Rosemary: Finely diced; gives an aromatic piney hint that elevates the potatoes.
• Garlic (for topping): Grated finely to infuse the buttery potato layers.

Variations

I enjoy tweaking this Steak and Potato Pie Recipe depending on what s in season or to suit dietary preferences. Make it your own-a little personalization goes a long way in making this classic truly feel like home cooking.

• Vegetable Boost: Sometimes, I add diced parsnips or peas for extra color and sweetness; they blend right in without overpowering.
• Gluten-Free Twist: Swap plain flour with a gluten-free alternative like cornstarch or rice flour for thickening.
• Creamy Potato Topping: For a richer topping, mix in a splash of cream or sour cream with the butter and garlic.
• Herb Variations: Rosemary is classic, but thyme or sage can make interesting subtle changes to flavor.

How to Make Steak and Potato Pie Recipe

Step 1: Brown the Beef Beautifully

Start by dicing the beef into large, bite-sized chunks and seasoning well with salt and pepper. Heat a tablespoon of olive oil in a heavy-bottomed pot over high heat-once it s really hot, add half the beef in a single layer. Brown the pieces nicely on all sides without cooking them through; this step locks in flavor and juices. Remove the beef, then brown the second batch the same way. Avoid overcrowding the pan-that s the trick to getting a proper sear and not steaming your meat.

Step 2: Soften the Veggies and Build Flavor

Lower the heat to medium-high, add the remaining olive oil, and toss in the diced carrots and onion. Cook them gently until they soften and start to caramelize-this adds natural sweetness and depth. Then add the garlic and fry just for about 30 more seconds until aromatic, but be careful not to burn it.

Step 3: Create the Luxurious Gravy

Turn the heat down to medium and stir in the flour to coat the veggies, cooking for a minute to get rid of the raw taste. Pour in the red wine and stir vigorously until you form a smooth, thick paste. Next, gradually add the beef stock, stirring constantly to prevent lumps. Add Worcestershire sauce, tomato paste, crumbled Oxo cube, bay leaves, and the browned beef along with any juices that have collected. Bring the mixture to a simmer.

Step 4: Slow-Simmer to Tender Perfection

Cover the pot with a lid, reduce heat to low, and let everything simmer gently for 1 hour and 30 minutes-stirring occasionally to keep everything even. Then remove the lid and let it simmer uncovered for another 30 minutes until the beef is meltingly tender and the sauce is a gravy-like thickness. This step concentrates the flavors while tenderizing the meat, so be patient-it s absolutely worth it.

Step 5: Prep the Potato Topping

While the filling cools for at least 30 minutes (this is key for a nice skin to form), melt the butter and mix with finely diced rosemary, grated garlic, salt, and pepper. Then, very thinly slice your potatoes, about 3-4 millimeters thick, so they bake evenly. Preheat your oven to 180°C (350°F) so it s ready for assembling.

Step 6: Layer, Butter, and Bake

Pour the cooled filling into a large baking dish. Layer a third of the sliced potatoes evenly on top, brush with a third of the garlic-rosemary butter, then repeat two more times to cover the entire surface, pressing gently to reduce gaps. Cover tightly with foil and bake for 40 minutes. Then remove the foil, increase oven temperature to 200°C (400°F), and bake for an additional 20-25 minutes until the potatoes are tender and golden. If you want that extra crisp and color, pop the dish under the grill for a couple of minutes-just watch closely so it doesn t burn.

How to Serve Steak and Potato Pie Recipe

Garnishes

For garnishes, I usually keep it simple-fresh chopped parsley or chives sprinkled on top add a lovely pop of color and freshness to contrast the rich pie. Sometimes, a dollop of tangy sour cream or crème fraîche on the side elevates each bite, especially if you love a bit of creamy contrast.

Side Dishes

My go-to sides are always something green and light to balance the pie’s richness. Steamed green beans, buttered peas, or a crisp mixed salad with vinaigrette are favorites at my table. And if you’re feeling indulgent, a plate of roasted Brussels sprouts with garlic pairs beautifully too.

Creative Ways to Present

For special occasions, I like to bake the pie in individual ramekins or smaller dishes-it makes serving individual portions easier and feels extra welcoming. You can also play with patterned potato slices on top, layering them in spirals or overlapping rounds for a pretty golden crust that’s almost too pretty to eat (almost!).

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem. I usually cover the pie tightly with foil or plastic wrap and store it in the fridge for up to 3 days. The flavors actually deepen overnight. Just make sure it s cooled completely before covering to avoid soggy potatoes.

Freezing

I ve frozen this pie successfully by assembling the filling and letting it cool completely, then covering and freezing before adding the potato topping. When ready to bake, thaw overnight in the fridge and add the potatoes fresh-this keeps the topping tasting vibrant and flaky.

Reheating

To reheat, I recommend placing the pie in a preheated oven at 180°C (350°F) for about 20-30 minutes, covered loosely with foil to prevent the topping from drying out. Pull off the foil in the last 5-10 minutes to freshen up the crisp of the potatoes.

FAQs

Final Thoughts

This Steak and Potato Pie Recipe holds a special place on my table because it combines homey comfort with real, full-bodied flavor that feels like a Sunday roast all rolled into one dish. It s a no-fuss recipe that invites you to relax, knowing dinner will turn out beautifully every time. Give it a go-you ll enjoy the process just as much as the delicious results, and your family or guests will thank you with every hearty mouthful.

Steak and Potato Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 659 reviews

• Author: Megane
• Prep Time: 25 minutes
• Cook Time: 3 hours 5 minutes
• Total Time: 4 hours
• Yield: 5-6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: British

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Description

A hearty and comforting Steak and Potato Pie featuring tender slow-cooked beef in a rich red wine gravy, topped with thinly sliced buttery rosemary potatoes baked to golden perfection.

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Ingredients

Units MUS Scale 1x2x3x

Filling

• 1kg / 2lb Steak/Beef suitable for slow cooking (chuck steak recommended)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 3 tbsp Olive Oil
• 250g / 9oz Carrots, diced into chunks
• 1 large White Onion, roughly diced
• 2 large cloves of Garlic, finely diced
• 40g / 1/4 cup Plain Flour
• 180ml / 3/4 cup Dry Red Wine (e.g. Merlot or Cabernet Sauvignon)
• 840ml / 3.5 cups Beef Stock
• 1 tbsp Worcestershire Sauce
• 1 tbsp Tomato Paste
• 1 Beef Oxo Cube, crumbled (or 1 heaped tsp Bouillon powder)
• 2 Bay Leaves (dry or fresh)

Topping

• 1kg / 2lb Baking Potatoes (Maris Piper or Russet recommended)
• 3 tbsp / 45g Unsalted Butter
• 1 heaped tsp Fresh Rosemary, finely diced
• 1 clove of Garlic, finely grated
• 1/2 tsp Salt
• 1/8 tsp Black Pepper

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Instructions

1. Prepare the Beef: Dice the beef into large, bite-sized pieces and season evenly with salt and black pepper.
2. Brown the Beef: Heat 1 tbsp olive oil in a large, heavy-based pot over high heat. Spread half the beef in the pot, avoiding overcrowding, and fry until browned all over but not cooked through. Remove and repeat with the second batch, adding more oil if needed.
3. Sauté Vegetables: Reduce heat to medium-high and add remaining 2 tbsp olive oil. Fry the carrots and onions until softened and lightly browned. Add the garlic and fry for an additional 30 seconds.
4. Create the Gravy Base: Lower heat to medium. Stir in the flour and cook briefly. Gradually pour in the red wine, stirring continuously until it thickens to a smooth paste. Slowly add the beef stock while stirring to prevent lumps. Mix in Worcestershire sauce, tomato paste, Oxo cube, bay leaves, and the browned beef with its juices.
5. Simmer the Filling: Bring to a simmer, cover, and reduce heat to low. Let it gently bubble for 1 hour 30 minutes, stirring occasionally. Remove lid and simmer uncovered for another 30 minutes until beef is tender and sauce thickens to gravy consistency. Adjust seasoning if necessary.
6. Cool the Filling: Pour the filling into a large baking dish and allow to cool for at least 30 minutes until a skin forms on top.
7. Prepare Potato Topping: Melt butter and combine with rosemary, grated garlic, salt, and pepper. Thinly slice potatoes about 3-4mm (1/8 inch) thick. Preheat oven to 180°C (350°F).
8. Assemble the Pie: Layer one-third of the sliced potatoes evenly over the filling. Brush with one-third of the butter mixture. Repeat two more times, arranging potatoes to minimize gaps.
9. Bake the Pie: Cover the dish tightly with foil and bake at 180°C (350°F) for 40 minutes. Remove foil, increase oven temperature to 200°C (400°F), and bake an additional 20-25 minutes until potatoes are tender. Optionally, use the grill to brown the topping further.
10. Serve: Let the pie cool for a few minutes before serving. Enjoy the hearty, flavorful steak and potato pie!

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Notes

• Beef: Use cuts suitable for slow cooking like chuck steak, with good marbling. Avoid lean or pre-cut small pieces to prevent drying out.
• Wine: Dry red wine such as Merlot or Cabernet Sauvignon adds depth of flavor to the gravy.
• Consistency: The gravy should be saucier than a typical pie filling to allow potatoes to absorb flavors while baking. Adjust liquid by adding water or simmering longer as needed.
• Seasoning: Stock and beef usually provide enough salt. Use low-salt stock if preferred and adjust at the end.
• Potatoes: Use floury baking potatoes like Maris Piper or Russet for the best texture and absorption. Avoid waxy varieties.
• Prep Ahead: You can refrigerate the filling after cooling, then add and bake the potato topping the next day.
• Calories: Entire pie divided by 5 servings for a rough estimate.

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Nutrition

• Serving Size: 1 slice (1/5th of pie)
• Calories: 550 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 90 mg