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.
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 (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
Instructions
- Prepare the beef: Dice the beef into large bite-sized pieces and season with salt and pepper to infuse flavor throughout the meat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- Bake covered: Cover the dish tightly with foil and bake for 40 minutes at 180°C (350°F) to cook potatoes through.
- 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.
- Rest and serve: Allow the pie to cool for a few minutes before serving to let the flavors settle and filling thicken slightly.
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.
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
