Meat and Potato Pies
Delicious individual pies with a savory meat and potato filling.
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- •1/2 portion Olive oilDivided
- •BeefDiced
- •OnionsDiced
- •Garlic/
- •300 ml Beef stockUsing stock cubes or natural stock
- •Tomato paste/
- •1/4 teaspoon White pepper/
- •1/2 teaspoon Salt/
- •splash Worcestershire sauce/
- •2 Bay leaves/
- •PotatoesDiced
- •CornstarchMixed with cold water
- •Water/
- •Lard(optional)Can substitute with vegetable fat or butter
- •Butter/
- •Flour/
- •1 large EggFor egg wash
- •dash MilkFor egg wash
- 1
Heat half of the olive oil in a frying pan and stir fry the diced beef until browned, about 3-4 minutes. Set aside.
4 min
- 2
In a saucepan, heat the remaining olive oil and stir fry the diced onions until soft. Add garlic.
2 min
- 3
Add the beef back to the pan with any juices, then add beef stock, tomato paste, white pepper, salt, Worcestershire sauce, and bay leaves. Simmer for 1 hour.
1h 0m
- 4
Add diced potatoes in the last 10 minutes of simmering.
10 min
- 5
Remove bay leaves and thicken the filling with cornstarch mixed with cold water. Cool completely.
30 min
- 6
Prepare hot water crust pastry by melting lard and butter in water, then mix with flour and salt. Chill for 1 hour.
1h 0m
- 7
Roll out pastry and line pie tins. Fill with cooled filling and cover with pastry lid. Crimp edges and cut vents.
30 min
- 8
Brush with egg wash and bake at 170°C (340°F) for 50 minutes.
50 min
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Pizza
Any style of pizza