# Steak and Potato Pie

A rich beef filling topped with an irresistible layered potato crust.

- Servings: 5 servings
- Total time: 150 min
- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

- 1 kg Steak/Beef suitable for slow cooking
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 3 tbsp Olive Oil
- 250 g Carrots, diced into chunks
- 1 large White Onion, roughly diced
- 2 large cloves Garlic, finely diced
- 40 g Plain Flour
- 180 ml Dry Red Wine
- 840 ml Beef Stock
- 1 tbsp Worcestershire Sauce
- 1 tbsp Tomato Paste
- 1 x Beef Oxo Cube, crumbled (sub 1 heaped tsp Bouillon powder if you don't have cubes)
- 2 Bay Leaves (dry or fresh)
- 1 kg Baking Potatoes
- 3 tbsp Unsalted Butter
- 1 heaped tsp Fresh Rosemary, finely diced
- 1 clove Garlic, finely grated
- 0.5 tsp Salt
- 0.125 tsp Black Pepper

## Instructions

1. Dice the beef into fairly large bite-sized pieces and season with salt and pepper.
2. Heat 1 tbsp oil in a large deep heavy-based pot over high heat. Once hot, spread out half of the beef and fry until brown all over. Remove and repeat with the second batch.
3. Lower heat to medium-high and add the remaining 2 tbsp oil. Fry the carrot and onion until they soften and begin to very lightly brown.
4. Fry the garlic for a further 30 seconds or so.
5. Lower the heat to medium and stir in the flour.
6. Pour in the wine and give it a really good stir until it thickens to a smooth paste.
7. Gradually add in the stock, stirring as you go to avoid lumps forming.
8. Stir in the Worcestershire sauce, tomato paste, Oxo cube, bay leaves and cooked beef (along with all of the resting juices).
9. Bring to a simmer, then pop on the lid and reduce the heat to low. Allow to gentle bubble away for 1 hour and 30 mins, stirring occasionally.
10. Remove the lid and simmer for a further 30 mins, or until the beef is tender and the sauce has thickened to a gravy-style consistency.
11. Pour the filling into a large baking dish and allow to cool for at least 30 mins, until a skin forms across the top.
12. Meanwhile, melt the butter and combine in a small mixing bowl with rosemary, garlic, salt and pepper.
13. Very thinly slice the potatoes (approx 3-4mm or 1/8") and pre-heat the oven to 180C/350F.
14. Layer 1/3 of the potatoes across the top of the beef filling.
15. Brush with 1/3 of the butter mixture, then repeat two more times, ensuring you layer the potatoes in a way that reduces as many gaps as possible.
16. Tightly cover in foil then bake in the oven for 40mins.
17. Remove the foil, increase the oven temp to 200C/400F and bake for a further 20-25mins, or until the potatoes are knife tender and nicely browned.
18. Allow to cool for a few mins, then serve up and enjoy!

## Equipment

- Large deep heavy-based pot
- Small mixing bowl
- Baking dish
- Foil

## Tips

- Use steak/beef suitable for slow cooking, such as chuck steak, with marbled fat to prevent drying out.
- Do not overcrowd the pot when searing beef to ensure proper browning.
- The gravy should be slightly saucier than expected before baking with potatoes, as the potatoes will soak up the sauce.

## Source

- Original video: https://vm.tiktok.com/ZNd7trvQy/
- Recipe page: https://www.cliprecipe.com/recipe/1f94e5df-65fd-42cb-9257-8f5a6ec7316f
- Extracted: 2025-10-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt