Hairy Bikers Meat and Potato Pie is made with braising steak, onions, potatoes, beef extract, and gravy granules. This traditional Meat and Potato Pie recipe creates a hearty dinner that takes about 4 hours to prepare and can serve up to 8 people.
Hairy Bikers Meat And Potato Pie Ingredients
For The Pie Filling:
- 2.75kg/6lb braising steak, cut into cubes
- 3 medium onions, chopped
- 2.75kg/6lb potatoes, peeled, cut into chunks
- 1 tbsp beef extract
- 4 tbsp gravy granules
For The Pastry:
- 500g/1lb 2oz plain flour
- 2 tsp salt
- 125g/4½oz margarine, cut into small cubes
- 125g/4½oz lard, cut into small cubes
- 125ml/4fl oz cold water
- 1 free-range egg, beaten
How To Make Hairy Bikers Meat And Potato Pie
- Prepare the Pie Filling: Put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to a boil. Once boiling, cover the pan with a lid, reduce the heat, and simmer gently for 2½–3 hours, or until the meat is tender.
- Make the Pastry: Tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs and no large lumps of fat remain. Add the water and mix with a cutlery knife until the pastry begins to come together. Add more water gradually if needed. Knead the dough lightly, shape it into a ball, wrap it in clingfilm, and chill in the fridge for 30 minutes. Alternatively, blend the flour, salt, margarine, and lard in a food processor until the mixture has the texture of breadcrumbs. With the motor running, slowly add the water through the funnel until the mixture starts to come together.
- Preheat the Oven: Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6.
- Cook the Potatoes: Cook the potatoes in salted water until tender. Drain and set aside.
- Prepare the Gravy: When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and beef extract, and gradually add to the cooled liquid, mixing thoroughly. Pour over the meat, and heat gently until simmering. Once simmering, remove from the heat and leave to cool slightly.
- Prepare the Pastry for the Pie: Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness. Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry.
- Assemble the Pie: Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer at the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the potatoes. Reserve any remaining sauce. Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top. Press the edges to seal, and brush the lid of the pie with the remaining beaten egg. Cut a few slits in the lid of the pie to allow steam to escape.
- Bake the Pie: Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside.
- Serve: Serve the hot pie with the reserved sauce on the side.
Recipe Tips:
- Cook the Meat Slowly: Simmer the beef and onions for 2½–3 hours to allow the meat to become tender and absorb the flavors.
- Cool the Gravy Before Mixing: Make sure to cool the liquid before mixing in the gravy granules and beef extract to avoid lumps and ensure a smooth sauce.
- Chill the Pastry Dough: Chill the pastry dough in the fridge for at least 30 minutes to make it easier to roll out and handle.
- Seal the Pastry Well: Press the pastry strips firmly around the rim of the dish and seal the pastry lid properly to keep the filling moist and prevent leaks.
What To Serve Meat And Potato Pie?
Meat and Potato Pie goes well with green peas, roasted carrots, mashed potatoes, or a fresh green salad. It also can be served with steamed broccoli, buttery corn, crusty bread, or pickled red cabbage for a tasty meal.
How To Store Leftovers Meat And Potato Pie?
- Refrigerate: Store the Meat And Potato Pie in an airtight container in the fridge for up to 3 days.
- Freeze: Place in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Meat And Potato Pie?
- In The Oven: Preheat oven to 180C/350F. Cover the pie with foil and bake for 20-30 minutes or until hot.
- In The Microwave: Place a slice on a microwave-safe plate and heat on high for 2-3 minutes, or until hot.
Hairy Bikers Meat And Potato Pie Nutrition Fact
- Calories: 800 kcal
- Protein: 35g
- Fat: 35g
- Saturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Dietary Fiber: 7g
- Sugars: 5g
- Cholesterol: 150mg
- Sodium: 800mg
Try More Hairy Bikers Recipes:
- Hairy Bikers Chicken And Leek Pie
- Hairy Bikers Chicken Ham Leek Pie
- Hairy Bikers Pork Pie
- Hairy Bikers Cottage Pie
- Hairy Bikers Baked Bean Pie
Hairy Bikers Meat And Potato Pie
Description
Hairy Bikers Meat and Potato Pie is made with braising steak, onions, potatoes, beef extract, and gravy granules. This traditional Meat and Potato Pie recipe creates a hearty dinner that takes about 4 hours to prepare and can serve up to 8 people.
Ingredients
For The Pie Filling:
For The Pastry:
Instructions
- Prepare the Pie Filling: Put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to a boil. Once boiling, cover the pan with a lid, reduce the heat, and simmer gently for 2½–3 hours, or until the meat is tender.
- Make the Pastry: Tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs and no large lumps of fat remain. Add the water and mix with a cutlery knife until the pastry begins to come together. Add more water gradually if needed. Knead the dough lightly, shape it into a ball, wrap it in clingfilm, and chill in the fridge for 30 minutes. Alternatively, blend the flour, salt, margarine, and lard in a food processor until the mixture has the texture of breadcrumbs. With the motor running, slowly add the water through the funnel until the mixture starts to come together.
- Preheat the Oven: Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6.
- Cook the Potatoes: Cook the potatoes in salted water until tender. Drain and set aside.
- Prepare the Gravy: When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and beef extract, and gradually add to the cooled liquid, mixing thoroughly. Pour over the meat, and heat gently until simmering. Once simmering, remove from the heat and leave to cool slightly.
- Prepare the Pastry for the Pie: Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness. Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry.
- Assemble the Pie: Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer at the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the potatoes. Reserve any remaining sauce. Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top. Press the edges to seal, and brush the lid of the pie with the remaining beaten egg. Cut a few slits in the lid of the pie to allow steam to escape.
- Bake the Pie: Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside.
- Serve: Serve the hot pie with the reserved sauce on the side.
Notes
- Cook the Meat Slowly: Simmer the beef and onions for 2½–3 hours to allow the meat to become tender and absorb the flavors.
- Cool the Gravy Before Mixing: Make sure to cool the liquid before mixing in the gravy granules and beef extract to avoid lumps and ensure a smooth sauce.
- Chill the Pastry Dough: Chill the pastry dough in the fridge for at least 30 minutes to make it easier to roll out and handle.
- Seal the Pastry Well: Press the pastry strips firmly around the rim of the dish and seal the pastry lid properly to keep the filling moist and prevent leaks.
Hairy Bikers Meat And Potato Pie, Meat And Potato Pie Uk Recipe