Hairy Bikers Meat and Potato Pie is made with braising steak, onions, potatoes, beef extract, gravy granules, flour, margarine, lard, and egg. It serves 6-8 and takes about 3.5-4 hours to prepare and cook.
More Hairy Bikers Recipe:
- Hairy Bikers Rhubarb Chutney
- Hairy Bikers Roasted Vegetable Lasagne
- Hairy Bikers Chicken Stew And Dumplings
💗 Why You’ll Love This Meat And Potato Pie Recipe:
- Hearty and Filling: The combination of meat and potatoes makes it a satisfying and substantial meal.
- Rich in Flavor: Slow-cooked meat and well-seasoned gravy provide deep, rich flavors.
- Comfort Food: It’s the epitome of comfort food, perfect for cozy evenings or family dinners.
- Ideal for Leftovers: It reheats well, making it perfect for enjoying leftovers.
- Impressive Presentation: The golden pastry crust makes it an attractive centerpiece for any meal.
❓ What Is Hairy Bikers Meat And Potato Pie Recipe?
Hairy Bikers Meat and Potato Pie recipe includes braising steak, onions, potatoes, beef extract, gravy granules for the filling, and plain flour, salt, margarine, lard, water, and egg for the pastry. It’s a classic, hearty pie.
🥩 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
- Put the beef and onions in a big saucepan with a lid and season with salt. This is the pie filling. Add enough water to cover what’s in the pan, then bring it to a boil. When the water starts to boil, put the lid on the pan, lower the heat, and let it cook slowly for two and a half to three hours, or until the meat is soft.
- In the meantime, put the flour and salt into a bowl. Then, add the margarine and lard cubes. Rub the fat into the flour with your fingers until the mixture is like breadcrumbs and there are no more big chunks of fat. With a butter knife, add the water and mix the dough until it starts to stick together. If you need to, slowly add more water. A light kneading will do. Roll the dough into a ball, wrap it in plastic wrap, and put it in the fridge for 30 minutes, or until the beef mixture is cooked. You could also use a food blender to mix the flour, salt, margarine, and lard until the mixture is like breadcrumbs. Slowly pour the water through the funnel while the motor is going until the mixture starts to stick together.
- Warm the oven up to 200C/400F/Gas 6 after the meat has been cooking for two hours.
- Boil the potatoes in water with salt until they are soft. Remove the water and set it aside.
- Take the pan off the heat when the meat is soft. Pour some of the meat’s juice into a jug to cool. The gravy grains and meat extract should be mixed together first, then slowly added to the cooled liquid and mixed in well. Pour it over the meat and slowly heat it up until it starts to boil. Take it off the heat when it starts to simmer and let it cool down a bit.
- Take the dough out of the fridge. Divide the dough into small pieces and spread them out on a lightly floured surface until they are 3 mm (⅛ in) thick. Make thin pieces out of the dough. Wet the edge of a 28 x 38 cm/11in x 15in pie dish, and then line the edge with the pastry strips.
- Remove the meat and onions from the sauce and set them aside. In the bottom of the dish, spread out the meat and onions in a single layer. Put the potatoes on top of the onions and meat. Pour the sauce you saved over the filling until it’s almost at the top of the potatoes. Keep any extra sauce for later.
- On a floured surface, roll out the rest of the pastry until it is 3 mm (⅛ in) thick. Then, cut it to fit the pie dish. Beat the egg and brush it on the strips of pastry that are around the edge of the dish. Then, put the disc of pastry on top. The ends should be pressed together to seal. Use the rest of the beaten egg to brush the top of the pie. Make a few holes in the pie’s lid to let the steam escape.
- After the oven is hot, cook for 50 to 60 minutes, or until the pastry is golden brown and the liquid is bubbling.
- The hot pie should be served with the sauce that was saved on the side.
💭 Recipe Tips:
- Quality Meat: Use good-quality braising steak for the best flavor and tenderness.
- Season Well: Season the meat generously for depth of flavor. Don’t be shy with salt and pepper.
- Slow Cook: Cook the meat slowly and gently. This ensures it becomes tender and flavorsome.
- Pastry Texture: When making pastry, keep everything cold for a flaky result. Use cold water and handle the dough as little as possible.
- Even Thickness: Roll the pastry to an even thickness to ensure uniform cooking.
- Avoid Soggy Bottom: Preheat your pie dish before adding the filling to help avoid a soggy bottom.
🥗 What To Serve Meat And Potato Pie?
Serve Meat and Potato Pie with steamed green vegetables like broccoli or green beans, a side of mushy peas, a crisp garden salad, pickled onions, or beetroot for a balanced meal. A dollop of brown sauce adds extra flavor.
🎚 How To Store Leftovers Meat And Potato Pie?
- Refrigerate: Cool leftovers Meat And Potato Pie, then store it in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Wrap leftovers Meat And Potato Pie well or use a freezer-safe container to freeze for up to 2 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Meat And Potato Pie?
- Oven: Preheat to 350°F (175°C) place leftovers Meat And Potato Pie in an oven-safe dish and cover with foil heat for about 20-30 minutes, or until warmed through.
- Microwave: For a single serving of your leftovers Meat And Potato Pie place a slice in a microwave-safe dish cover and heat on medium power in 1-minute intervals, checking for warmth.
FAQ’S
What type of meat is best for Meat And Potato Pie?
Braising steak or stewing beef is ideal for for Meat And Potato Pie as it becomes tender and flavorful when slow-cooked.
What kind of potatoes should I use for Meat And Potato Pie?
Floury potatoes like Maris Piper or Russet are for your Meat And Potato Pie good as they hold their shape when cooked.
How thick should I roll the pastry for Meat And Potato Pie?
For Meat and Potato Pie, roll the pastry to about 3mm thickness this ensures it’s sturdy enough to hold the filling while maintaining a good texture after baking.
Is Meat And Potato Pie healthy?
Meat and Potato Pie is hearty and satisfying but can be high in calories and fat due to the pastry and meat. Enjoy it as an occasional indulgence in a balanced diet.
Try More Hairy Bikers Recipe:
Hairy Bikers Meat And Potato Pie Nutrition Fact
Amount Per Serving
- Calories 561
- Total Fat 35g
- Saturated Fat 6.9g
- Trans Fat 0.1g
- Cholesterol 119mg
- Sodium 534mg
- Potassium 486.3mg
- Total Carbohydrates 34g
- Dietary Fiber 1.7g
- Sugars 2.4g
- Protein 28g
Hairy Bikers Meat And Potato Pie
Description
Hairy Bikers Meat and Potato Pie is made with braising steak, onions, potatoes, beef extract, gravy granules, flour, margarine, lard, and egg. It serves 6-8 and takes about 3.5-4 hours to prepare and cook.
Ingredients
For the pie filling
For the pastry
Instructions
- Put the beef and onions in a big saucepan with a lid and season with salt. This is the pie filling. Add enough water to cover what’s in the pan, then bring it to a boil. When the water starts to boil, put the lid on the pan, lower the heat, and let it cook slowly for two and a half to three hours, or until the meat is soft.
- In the meantime, put the flour and salt into a bowl. Then, add the margarine and lard cubes. Rub the fat into the flour with your fingers until the mixture is like breadcrumbs and there are no more big chunks of fat. With a butter knife, add the water and mix the dough until it starts to stick together. If you need to, slowly add more water. A light kneading will do. Roll the dough into a ball, wrap it in plastic wrap, and put it in the fridge for 30 minutes, or until the beef mixture is cooked. You could also use a food blender to mix the flour, salt, margarine, and lard until the mixture is like breadcrumbs. Slowly pour the water through the funnel while the motor is going until the mixture starts to stick together.
- Warm the oven up to 200C/400F/Gas 6 after the meat has been cooking for two hours.
- Boil the potatoes in water with salt until they are soft. Remove the water and set it aside.
- Take the pan off the heat when the meat is soft. Pour some of the meat’s juice into a jug to cool. The gravy grains and meat extract should be mixed together first, then slowly added to the cooled liquid and mixed in well. Pour it over the meat and slowly heat it up until it starts to boil. Take it off the heat when it starts to simmer and let it cool down a bit.
- Take the dough out of the fridge. Divide the dough into small pieces and spread them out on a lightly floured surface until they are 3 mm (⅛ in) thick. Make thin pieces out of the dough. Wet the edge of a 28 x 38 cm/11in x 15in pie dish, and then line the edge with the pastry strips.
- Remove the meat and onions from the sauce and set them aside. In the bottom of the dish, spread out the meat and onions in a single layer. Put the potatoes on top of the onions and meat. Pour the sauce you saved over the filling until it’s almost at the top of the potatoes. Keep any extra sauce for later.
- On a floured surface, roll out the rest of the pastry until it is 3 mm (⅛ in) thick. Then, cut it to fit the pie dish. Beat the egg and brush it on the strips of pastry that are around the edge of the dish. Then, put the disc of pastry on top. The ends should be pressed together to seal. Use the rest of the beaten egg to brush the top of the pie. Make a few holes in the pie’s lid to let the steam escape.
- After the oven is hot, cook for 50 to 60 minutes, or until the pastry is golden brown and the liquid is bubbling.
- The hot pie should be served with the sauce that was saved on the side.
Notes
- Quality Meat: Use good-quality braising steak for the best flavor and tenderness.
- Season Well: Season the meat generously for depth of flavor. Don’t be shy with salt and pepper.
- Slow Cook: Cook the meat slowly and gently. This ensures it becomes tender and flavorsome.
- Pastry Texture: When making pastry, keep everything cold for a flaky result. Use cold water and handle the dough as little as possible.
- Even Thickness: Roll the pastry to an even thickness to ensure uniform cooking.
- Avoid Soggy Bottom: Preheat your pie dish before adding the filling to help avoid a soggy bottom.
Hairy Bikers Meat And Potato Pie