Description
James Martin’s Meat and Potato Pie is a traditional British dish that combines succulent pieces of meat, typically beef, with hearty potatoes, all cooked in a flavorful gravy. The filling is encased in a buttery shortcrust or puff pastry and then baked to golden perfection. This pie is known for its rich, comforting flavors and the perfect balance of tender meat, soft potatoes, and crisp pastry.
Ingredients
Scale
For the Filling:
- 2 tablespoons vegetable oil
- 1 kg (2.2 lbs) stewing beef, cut into bite-sized pieces
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 3 large potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 tablespoon plain flour
- 500ml (17 fl oz) beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or fresh thyme leaves
- Salt and pepper, to taste
For the Pastry:
- 500g (18 oz) ready-made shortcrust or puff pastry
- 1 egg, beaten (for glazing)
Instructions
Step 1: Prepare the Meat and Potato Filling
- Heat the Oil: In a large casserole dish or Dutch oven, heat the vegetable oil over medium heat.
- Brown the Meat: Add the beef pieces and cook until browned on all sides. Remove the meat from the dish and set aside.
- Sauté the Vegetables: In the same dish, add the chopped onions, garlic, and carrots. Cook for about 5-7 minutes until the vegetables are softened.
- Thicken the Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Add Stock and Seasonings: Gradually pour in the beef stock, stirring constantly to prevent lumps. Add the Worcestershire sauce, thyme, and season with salt and pepper.
- Simmer the Filling: Return the browned meat to the dish and bring to a simmer. Cover and cook on low heat for about 1.5 to 2 hours, or until the meat is tender and the sauce has thickened. Add the diced potatoes during the last 30 minutes of cooking.
Step 2: Prepare the Pastry
- Roll Out the Pastry: On a lightly floured surface, roll out the pastry to fit the top of your pie dish, with a little extra to hang over the edges.
- Line the Pie Dish (Optional): If you prefer a pastry base, line the pie dish with a portion of the rolled-out pastry, trimming any excess.
Step 3: Assemble the Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Fill the Pie Dish: Spoon the meat and potato filling into the prepared pie dish, spreading it evenly.
- Cover with Pastry: Place the rolled-out pastry over the top of the filling, pressing down around the edges to seal. Trim any excess pastry and crimp the edges with a fork or your fingers.
- Glaze the Pastry: Brush the top of the pastry with the beaten egg to give it a golden finish.
- Cut a Steam Hole: Make a small cut in the center of the pastry to allow steam to escape during baking.
Step 4: Bake the Pie
- Bake Until Golden: Place the pie on a baking tray to catch any drips, and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Cool Slightly: Allow the pie to cool for a few minutes before serving.