Meat and potato pies
This dish is traditionally made with beef, but it works just as well with mutton or game braising steak – which is what I’ve used here. All three will give you amazing results, so don’t be afraid to mix it up.
When buying your meat, try to get a single cut specifically for braising. A lot of butchers sell generic ‘braising steak’, which can be a mix of cuts with different cooking times. The result is usually bits that turn out tender while others stay tough – not ideal. So, be persistent and have a chat with your butcher for the best results.
This is the kind of pie you’ll look forward to tucking into on a cold winter’s night or even packing up for work the next day. For the best presentation, use individual straight-sided or fluted flan cases. If you’re feeding a crowd or want something heartier, go for a larger case about 3cm deep.
Overview
Prep time
30 mins
Cook time
2 hrs 40 mins
Serves
4
Ingredients
800g braising steak, flank, shin or cheek, cut into rough 2cm chunks
40g plain flour
2 tbsp vegetable oil
2 onions, finely chopped
Sprig of thyme, chopped
30g butter
1.5l beef stock
600g pOtatoes, peeled and cut into rough 2cm chunks
For the pastry
225g self-raising flour, plus extra for dusting
85g shredded beef suet
60g butter, chilled and coarsely grated
1 egg, beaten
Method
Step 1
Season and lightly dust the meat (800g braising steak, flank, shin or cheek, cut into rough 2cm chunks) with 20g flour. Heat 1 tbsp vegetable oil in a thick-bottomed frying pan then fry the meat over a high heat in a few batches, stirring regularly until it’s taking colour.
Step 2
In a separate pan gently cook 2 onions (finely chopped) and 1 sprig of chopped thyme in 1 tbsp vegetable oil for about 3-4 minutes until soft. Add 30g butter and 20g plain flour and stir well until you form a rough roux.
Step 3
Add the meat and gradually pour in 1.5l beef stock, season, then bring to the boil. Simmer with a lid on for about 1 ½ hours or until tender and the liquid is just coating the meat (you don’t want too much sauce). Check it after an hour as it can cook quicker depending on the cut.
Step 4
Add 600g potatoes and cook for a further 15 minutes, then transfer everything to a tray or large bowl and leave to cool.
Step 5
Preheat the oven to 190C/170C fan/gas mark 5.
Step 6
To make the pastry, in a large bowl mix 225g self-raising flour and 1 tsp salt with 85g shredded beef suet and 60g grated butter. Mix in about 150ml of water to form a shaggy dough. Knead for about 1-2 minutes until smoothish.
Step 7
Roll out the pastry on a lightly floured surface to about ½ cm thickness. Cut out to about 1cm larger all the way round than the tart tin or tins you are using, ensuring you leave enough for the tops. Press the pastry to the edges of the tin. Evenly fill each pie with the meat and potatoes.
Step 8
Roll out the remaining pastry and cut out tops for the pies. Fold the pastry over and into the middle of the filling then brush the edges of the pastry with a little of the beaten egg. Lay on the cut-out tops and press together. Egg-wash the edges.
Step 9
Cut a small slit in the top of each pie to allow steam to escape and brush with the remaining egg. Leave to rest in a cool place for 30 minutes then cook for 40-50 minutes until golden. Serve hot or at room temperature.
