I grew up in a house where pies were a big deal. Not just dinner — an event. You’d come home from school and smell the beef bubbling away low and slow, and you just knew — it was meat and potato pie night. That smell of buttery pastry, rich gravy, and onions softening in the pan? That’s the smell of home for me.
And this Hairy Bikers version? It’s proper. No shortcuts, no faffing about with puff pastry from a packet. It’s made the old-fashioned way — slow-cooked meat, golden crust, thick chunks of potato, and enough gravy to drown your plate if you want. It takes a while, yeah, but trust me — it’s the kind of dish that hugs you back.
Why You’ll Love It
- Makes your kitchen smell like your nan’s on a Sunday afternoon
- Hearty, rich, and fills up even the hungriest mouths
- Perfect leftovers — reheat the next day and it’s even better
- That crust? Buttery, golden, and ridiculously satisfying
- Makes a stunning centrepiece for family dinners or gatherings
- It’s the kind of meal that makes people go quiet while eating (you know the one)
Ingredients
For the filling:
- 2.75kg (6 lb) braising steak, cubed
- 3 medium onions, chopped
- 2.75kg (6 lb) potatoes, peeled and chunked
- 1 tbsp beef extract
- 4 tbsp gravy granules
- Salt and black pepper
For the pastry:
- 500g plain flour
- 2 tsp salt
- 125g margarine, cubed
- 125g lard, cubed
- 125ml cold water (more if needed)
- 1 egg, beaten (for brushing)
How to Make It
Start the beef and onions:
Pop your steak and chopped onions in a big saucepan, season well with salt and pepper, then add just enough water to cover. Bring to a boil, then lower to a gentle simmer, lid on. Let it blip away for 2.5 to 3 hours until the beef is meltingly soft. You’ve got time for a cuppa.
Get the pastry sorted:
While that’s going, make your pastry. Rub the margarine and lard into the flour and salt until the mix looks like breadcrumbs — no big lumps left. Stir in cold water a bit at a time with a butter knife until it just comes together. Knead briefly, wrap in clingfilm, and chill for 30 mins.
Cook your spuds:
Boil the potatoes in salted water until tender but not falling apart. Drain and set aside. They’ll go into the pie layered with the meat, giving you that perfect chunky bite.
Build the gravy:
Once your beef is soft, spoon out some of the cooking liquid into a jug and let it cool slightly. Stir in the beef extract and gravy granules until smooth, then pour it all back into the beef. Simmer just until it starts to thicken, then take off the heat to cool a bit.
Line the pie dish:
Roll out a portion of your dough to 3mm thickness. Line the edge of your pie dish (28 x 38cm-ish) with pastry strips — this gives the top something to seal to. Proper pie magic.
Layer up the good stuff:
Spoon the meat and onions into the base. Layer the soft potatoes on top, then pour the thickened gravy over until nearly level with the top. Save a bit of gravy to serve on the side — trust me, you’ll want it.
Finish the lid and bake:
Roll out the rest of the pastry, lay it over the top, and seal the edges. Crimp if you’re feeling fancy. Brush the top with beaten egg and cut a few slits to let steam escape. Bake at 200°C (400°F) for 50–60 mins, until golden and bubbling at the edges.
Serve with love (and extra gravy):
Let it rest for 5–10 minutes before slicing. Serve with whatever sides you fancy — peas, beetroot, salad, or just more pie.
Common Mistakes and How to Dodge Them
Why’s my meat chewy?
Probably didn’t simmer it long enough. Low and slow is key here — no rushing.
Why did my pastry shrink or get tough?
Handled it too much or used warm water. Keep everything cold and don’t overwork the dough.
Is my pie too runny inside?
Could be too much water or not enough thickening. Let your gravy cool and thicken before assembling.
How do I stop the dreaded soggy bottom?
Preheat your pie dish and make sure your filling isn’t too hot when you add it.
Storage and Reheating
Wrap leftovers tightly or pop them in an airtight container.
Fridge: Keeps well for 3–4 days.
Freezer: Wrap slices well and freeze up to 2 months.
Oven: Reheat covered at 175°C (350°F) for 20–30 mins.
Microwave: Single servings, covered, on medium power in 1-minute bursts.
Frequently Asked Questions
Can I use shop-bought pastry?
You can — but honestly, this homemade one is worth the effort. If you’re short on time, go for a block of shortcrust.
Can I use a different cut of beef?
Braising steak is ideal. But chuck or stewing beef works just as well if cooked long enough.
What’s the best type of potato for this pie?
Go for floury ones like Maris Piper or Russets — they hold up well and soak up flavour.
Is this pie freezer-friendly?
Absolutely. Freeze before or after baking, but wrap it up tight and label it properly (no mystery pies in the freezer drawer!).
Nutrition Facts (Per Serving)
Calories: 561
Fat: 35g
Carbs: 34g
Protein: 28g
Sodium: 534mg
Sugar: 2.4g
More Hairy Bikers Recipe:
- Hairy Bikers Rhubarb Chutney
- Hairy Bikers Roasted Vegetable Lasagne
- Hairy Bikers Chicken Stew And Dumplings
Hairy Bikers Meat And Potato Pie
Description
A slow-cooked British classic with melt-in-the-mouth beef, soft potatoes, rich gravy, and golden pastry.
Ingredients
Filling:
Pastry:
Instructions
- Simmer beef and onions with water and seasoning for 2.5–3 hours.
- Make pastry by rubbing fat into flour, adding water to form dough, chill.
- Boil potatoes until soft, drain and set aside.
- Stir beef extract and gravy granules into cooled beef juices, add back to meat.
- Line pie dish with pastry strips, layer meat, onions, and potatoes, pour over gravy.
- Add pastry lid, brush with egg, cut slits.
- Bake at 200°C (400°F) for 50–60 mins until golden.
- Rest briefly, serve with extra gravy.
Notes
- Use cold water and quick hands when making pastry.
- Let gravy cool before pouring into the pie.
- Save a little extra gravy to serve alongside.
- Reheat gently in the oven to keep the pastry crisp.