Beef pie with crisp potato crust

A classic recipe with a contemporary twist, beef pie with crisp potato crust

  • Ready in 2 hrs 40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 386
  • fat 19g
  • saturates 8g
  • carbs 21g
  • sugars 0g
  • fibre 2g
  • protein 30g
  • salt 0.66g


  • 1 tbsp olive oil
  • 500g beef braising steak, cut into chunks
  • 1 onion, roughly chopped
  • 250g pack oyster mushrooms, sliced if large
  • 1 tbsp tomato paste
  • 1 tbsp flour
  • 100ml red wine
  • 200ml hot beef stock, from a cube
  • 350g potatoes, peeled
  • 25g butter, chopped into small pieces


Making it vegetarian
For a vegetarian version, use red peppers, grilled courgettes and some SunBlush tomatoes instead of the beef.


  1. Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.

  2. Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

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