Steak and Potato Pie Recipe

I absolutely love sharing this Steak and Potato Pie Recipe with friends because it s one of those hearty, comforting dishes that feels like a warm hug on a plate. When I first tried making it, I was blown away by how the tender beef melting into a rich, savory sauce paired perfectly with the layers of buttery, garlicky potatoes on top. You ll find that this pie is a real crowd-pleaser, especially on cozy evenings or when you want to impress without fussing over complicated cooking.

What makes this Steak and Potato Pie Recipe stand out is how simple ingredients come together to create something totally special. The slow-cooked beef develops incredible depth thanks to red wine and Worcestershire sauce, while the crispy potato topping soaks up all those delicious juices. Trust me, once you ve nailed this recipe, it ll become your go-to for weekend dinners or whenever you want to treat yourself and your loved ones.

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Ingredients You’ll Need

Each ingredient plays a key role in balancing comfort and flavor in this Steak and Potato Pie Recipe. Choosing the right cut of beef and potato will make all the difference for that perfect melt-in-your-mouth texture.

• Steak/Beef: Opt for a cut suitable for slow cooking like chuck, rich in marbled fat for tender results.
• Salt and Black Pepper: Essential seasonings to enhance the natural flavors without overpowering.
• Olive Oil: For browning the meat and sautéing vegetables to build depth of flavor.
• Carrots: Chunky diced for sweetness and texture in the filling.
• White Onion: Adds sweetness and a savory base when softened.
• Garlic: Both minced in the filling and grated into the butter for the topping-can’t skip it!
• Plain Flour: To thicken the sauce just right without it being gloopy.
• Dry Red Wine: Adds a rich, complex flavor-any dry variety like Merlot works wonderfully.
• Beef Stock: The heart of our gravy, giving richness and body.
• Worcestershire Sauce: A punch of umami to deepen the flavor.
• Tomato Paste: Adds subtle acidity and richness.
• Beef Oxo Cube or Bouillon Powder: Boosts savory notes without extra prep.
• Bay Leaves: Infuse gentle earthy aromas throughout the slow cooking.
• Baking Potatoes: Go for floury types like Maris Piper or Russet for that perfect creamy yet crispy topping.
• Unsalted Butter: Mixed with garlic and rosemary for brushing onto the potatoes, giving golden color and aromatic zest.
• Fresh Rosemary: Provides a lovely herbaceous note that pairs beautifully with beef and potatoes.

Variations

I like to keep this steak and potato pie recipe classic, but it s great for experimenting. Adding your own twist can make it even more special, especially if you enjoy adding a fresh touch or need to adapt for dietary preferences.

• Adding Mushrooms: I sometimes sauté mushrooms with the onions for an earthy layer of flavor that really complements the beef.
• Using Different Herbs: Swap the rosemary for thyme or sage depending on your mood or what s in your garden.
• Vegetarian Version: Replace beef with hearty mushrooms and add lentils for protein – I ve tried this for friends, and it s a hit!
• Spicy Kick: Throw in some crushed chili flakes or a dash of smoked paprika if you love a bit of heat.

How to Make Steak and Potato Pie Recipe

Step 1: Brown the Beef Perfectly

Start by cutting your beef into large, bite-sized chunks and seasoning them with salt and pepper. Heat a tablespoon of olive oil over high heat until hot but not smoking, then brown half of the beef at a time without crowding the pan. This step is crucial because it locks in flavors and creates those tasty caramelized edges. Don’t worry about cooking the beef all the way through here – just brown it well and set aside.

Step 2: Sauté Your Veggies to Build Flavor

Lower the heat slightly and add the remaining olive oil along with diced carrots and onions to the pot. Sauté them until they soften and just start to brown – this extra color adds sweetness and depth to your sauce. Finally, add the minced garlic and cook for about 30 seconds – careful not to burn it, or it ll turn bitter.

Step 3: Make the Rich Gravy Base

Sprinkle in the flour and stir thoroughly so it coats the veggies evenly – this will thicken the sauce. Pour in the red wine gradually, stirring constantly, and let it reduce until it forms a smooth paste. Slowly add the beef stock, continuing to stir to avoid lumps, then mix in Worcestershire sauce, tomato paste, the crumbled Oxo cube, and bay leaves. Pop the browned beef back into the pot along with all those flavorful juices.

Step 4: Slow Cook Until Tender

Bring your stew to a simmer, add a lid, and reduce heat to low. Let it bubble gently for about 1 hour and 30 minutes, stirring now and then to keep everything from sticking. Remove the lid and continue simmering another 30 minutes or until the beef is tender and the sauce thickens to a luscious gravy. If you find the sauce too thick or too thin, adjust by adding a splash of water or simmering a bit longer – it s all about your ideal consistency.

Step 5: Prep and Layer the Potato Topping

Pour the filling into a large baking dish and let it cool uncovered for at least 30 minutes so a skin forms on top – this helps the layers stay distinct. Meanwhile, melt butter and mix in finely diced rosemary, grated garlic, salt, and pepper. Thinly slice your baking potatoes (about 3-4mm thick). Layer a third of the potato slices over the filling, then brush with a third of the garlic butter mix. Repeat this two more times until all potatoes and butter are used, arranging the slices close to avoid gaps.

Step 6: Bake to Golden Perfection

Cover the dish tightly with foil and bake at 180°C (350°F) for 40 minutes. Then remove the foil, increase the oven temperature to 200°C (400°F), and bake for another 20-25 minutes until the potatoes are tender and beautifully golden. If you want an even crispier top, pop it under the grill for a couple of minutes – just watch carefully to avoid burning. Let it cool a bit before serving.

How to Serve Steak and Potato Pie Recipe

Garnishes

I like to sprinkle a little fresh chopped parsley or thyme leaves over the top just before serving – it adds a fresh, herbal brightness that cuts through the richness. A dollop of sour cream or creamy horseradish sauce on the side can also be wonderful for a tangy contrast.

Side Dishes

This pie is pretty hearty on its own, but I often serve it alongside a crisp green salad dressed with lemon vinaigrette to lighten the meal. Steamed green beans or roasted Brussels sprouts also pair really nicely, adding some fresh texture and color to your plate.

Creative Ways to Present

For special occasions, I ve layered this filling into smaller individual ramekins topped with beautifully fanned potatoes – it looks impressive and makes serving easy. You could also use puff pastry for the topping instead of potatoes for a flaky crust, though I love the potato s rustic charm the most.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pie covered tightly in the fridge and eat it within 3 days. The flavors actually meld more after resting overnight, so leftovers taste amazing! Just make sure to cool the pie completely before refrigerating to avoid sogginess.

Freezing

This recipe freezes really well – I recommend assembling the filling and topping separately. Freeze the filling in a container, and the potato topping in an airtight bag. When ready, thaw thoroughly before baking as directed. This way, you can enjoy comfort food anytime without the long prep!

Reheating

I find reheating this pie in the oven keeps the potato topping crispy, unlike microwaving which can get soggy. Cover loosely with foil to prevent over-browning and warm at 160°C (320°F) until heated through – usually about 20-25 minutes depending on portion size.

FAQs

Final Thoughts

This Steak and Potato Pie Recipe holds a special place in my kitchen because it brings together simple, everyday ingredients into something that feels truly indulgent and soulful. It s the kind of recipe I love making when I want to slow down, savor the cooking process, and share something comforting with people I care about. I hope you give it a try-you ll enjoy every hearty, flavorful bite.

Steak and Potato Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 136 reviews

• Author: Jasmine
• Prep Time: 25 minutes
• Cook Time: 3 hours 5 minutes
• Total Time: 4 hours
• Yield: 5 – 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: British

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Description

This hearty Steak and Potato Pie features tender slow-cooked beef in a rich, flavorful red wine gravy, topped with thinly sliced, buttered baking potatoes baked to golden perfection. Ideal for a comforting family meal, the recipe balances deep savory notes with a fluffy potato topping that soaks up the delicious sauce.

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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 (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 Russets)
• 3 tbsp / 45g Unsalted Butter
• 1 heaped tsp finely diced Fresh Rosemary
• 1 clove 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 with salt and pepper to infuse flavor throughout the meat.
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 without overcrowding and sear until browned on all sides but not cooked through. Remove and repeat with the remaining beef, adding oil if necessary. Proper browning builds depth in the stew.
3. Sauté vegetables: Reduce heat to medium-high and add the remaining 2 tbsp olive oil. Cook the carrots and onion until softened and slightly caramelized, then add garlic and fry for about 30 seconds to release its aroma.
4. Create the roux and add liquids: Lower heat to medium and mix in the flour, stirring to coat the vegetables. Pour in the red wine gradually, stirring constantly until thickened to a smooth paste.
5. Build the stew: Slowly add the beef stock, whisking to avoid lumps. Stir in Worcestershire sauce, tomato paste, crumbled Oxo cube, bay leaves, and the browned beef along with any resting juices.
6. Simmer the stew: Bring to a simmer, cover with a lid, reduce heat to low, and let bubble gently for 1 hour 30 minutes, stirring occasionally to prevent sticking.
7. Thicken and finish stew: Remove the lid and continue simmering for another 30 minutes or until the beef is tender and the gravy thickens to a rich sauce consistency. Adjust seasoning if desired.
8. Cool the filling: Transfer the filling to a large baking dish and let it cool for at least 30 minutes, allowing a skin to form on top which helps when layering the potatoes.
9. Prepare potato topping: Melt butter and mix with rosemary, grated garlic, salt, and pepper. Thinly slice potatoes to about 3-4mm thick. Preheat the oven to 180°C (350°F).
10. Layer the potatoes: Arrange one-third of the potato slices over the filling, brush with one-third of the butter mixture. Repeat layering two more times to cover the filling, ensuring minimal gaps for even cooking.
11. Bake covered: Cover the dish tightly with foil and bake for 40 minutes at 180°C (350°F) to cook potatoes through.
12. Finish baking uncovered: Remove the foil, increase oven temperature to 200°C (400°F), and bake for another 20-25 minutes until potatoes are knife tender and golden. Optionally, use the grill to brown the top further.
13. Rest and serve: Allow the pie to cool for a few minutes before serving to let the flavors settle and filling thicken slightly.

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Notes

• Beef: Choose cuts like chuck steak with marbled fat for tenderness and rich flavor. Avoid lean cuts or pre-cut small pieces which dry out or break down too much.
• Wine: Use a dry red wine such as Merlot or Cabernet Sauvignon to enhance gravy depth, no expensive bottle needed.
• Consistency: The filling should be saucier than typical pie filling to allow potato slices to soak up flavors as it bakes. Adjust with water or simmer longer to reach desired thickness, but avoid overcooking beef aggressively to prevent drying.
• Seasoning: The beef and stock provide enough salt generally, but use low-salt stock if preferred and adjust seasoning at the end.
• Potatoes: Use floury baking potatoes like Maris Piper or Russets; waxy varieties will not absorb the sauce well.
• Prep Ahead: You can cool and refrigerate the filling in the baking dish, then add the potato layers and bake the next day without loss of quality.
• Calories: The entire pie divided by five servings provides a substantial, satisfying meal.

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Nutrition

• Serving Size: 1/5th of pie
• Calories: 620 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 6 g
• Protein: 38 g
• Cholesterol: 95 mg