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.
Ingredients
Units
Scale
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
Instructions
- Prepare the Beef: Dice the beef into large, bite-sized pieces and season evenly with salt and black pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Serve: Let the pie cool for a few minutes before serving. Enjoy the hearty, flavorful steak and potato pie!
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.
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
