Classic British Beef and Potato Pie

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• 60ml (1/4 cup) milk 60ml (1/4 cup) milk
• 1 sheet of puff pastry, thawed 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 26g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the diced onion, carrots, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Sprinkle the flour over the vegetables and stir well to coat. Cook for a minute to remove the raw flour taste.
5. 5.
   Gradually pour in the beef broth while stirring continuously. Add the Worcestershire sauce, dried thyme, salt, and pepper. Bring the mixture to a simmer.
6. 6.
   Return the browned beef to the pot and stir to combine. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
7. 7.
   Meanwhile, cook the potatoes in a separate pot of salted boiling water until they are fork-tender. Drain the potatoes and return them to the pot.
8. 8.
   Add the butter and milk to the potatoes. Mash them until smooth and creamy. Season with salt and pepper to taste.
9. 9.
   Transfer the beef filling to a deep pie dish. Spread the mashed potatoes evenly over the filling.
10. 10.
    Roll out the puff pastry sheet to fit the size of the pie dish. Place the pastry over the mashed potatoes, pressing the edges to seal.
11. 11.
    Brush the pastry with the beaten egg to give it a golden color.
12. 12.
    Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden.
13. 13.
    Allow the pie to cool for a few minutes before serving.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose cuts like chuck or blade roast that have a good amount of marbling.
• Puff pastry — Thaw the pastry according to the package instructions to ensure it rolls out easily and bakes evenly.
• Worcestershire sauce — This adds a tangy and savory flavor to the gravy. If you don't have Worcestershire sauce, you can substitute it with soy sauce or balsamic vinegar.

Tips & Tricks

• To save time, you can use store-bought mashed potatoes instead of making them from scratch.
• For a richer flavor, you can add a splash of red wine to the beef filling while simmering.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with a little water and add it to the simmering beef filling.

Serving advice

Serve the Classic British Beef and Potato Pie hot, straight from the oven. It pairs well with a side of steamed vegetables or a fresh green salad.

Presentation advice

To make the pie visually appealing, use a pie dish with a decorative edge. You can also garnish the top of the pie with a sprinkle of fresh thyme leaves or chopped parsley.