Beef and potato pie with a shortcrust lid
Chunky beef and potato in thick gravy under a short, crumbly pastry lid. Good, honest pie night food.
- Time2 hr 15
- LevelMedium
- Costabout £1.92 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan. Brown the beef in two batches over a high heat for 5 minutes each until deep brown. Set aside.
10 min - 2
Add the onions and carrots to the pan and cook for 5 minutes. Stir in the flour and tomato purée for 1 minute.
5 min - 3
Return the beef, pour in the stock and Worcestershire sauce and bring to the boil. Cover and simmer gently for 1 hour 15 minutes, until the beef is soft.
75 min - 4
Add the potatoes and simmer uncovered for 15 minutes until just tender and the gravy is thick. Tip into a pie dish and cool for 15 minutes.
15 min - 5
Heat the oven to 200°C (180°C fan). Lay the pastry over the dish, press the edges down, cut a steam hole and brush with egg.
- 6
Bake for 25 minutes until the pastry is golden and crisp. Rest for 5 minutes.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.