This delicious James Martin Meat and Potato Pie is a hearty, comforting meal perfect for any occasion. Packed with tender braising steak, savory onions, and creamy potatoes, it’s a filling dish with a golden, flaky pastry crust. With simple, common ingredients, you can easily make this warming pie your own.
Ingredients Needed
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 Meat And Potato Pie
- Prepare the pie filling: Place the beef and onions in a large lidded saucepan, season with salt, and add enough water to cover. Bring to a boil, cover, reduce the heat, and simmer gently for 2½–3 hours until the meat is tender.
- Make the pastry: In a bowl, combine the flour and salt. Add the cubes of margarine and lard, then rub the mixture together with your fingertips until it resembles breadcrumbs. Gradually add water, mixing with a knife until the dough starts to come together. Knead lightly, form into a ball, wrap in clingfilm, and chill for 30 minutes.
- Preheat the oven: Set your oven to 200°C/400°F/Gas 6.
- Cook the potatoes: Boil the potatoes in salted water until tender, then drain and set aside.
- Finish the pie filling: Once the meat is tender, remove the saucepan from the heat. Ladle some of the liquid into a jug, mix with the gravy granules and beef extract, then add to the cooled liquid. Pour this over the meat, heat gently until simmering, and then remove from heat to cool slightly.
- Assemble the pie: Roll out a small portion of pastry to 3mm thickness, then cut into strips. Dampen the rim of a 28 x 38cm (11in x 15in) pie dish with water and line with the pastry strips.
- Layer the pie filling: Strain the meat and onions, reserving the sauce. Spread the meat and onions evenly in the pie dish, then layer the potatoes on top. Pour over the reserved sauce until just below the top of the potatoes, leaving any extra sauce for serving.
- Top the pie: Roll out the remaining pastry to 3mm thickness and cut it to fit the pie dish. Brush the pastry rim with the beaten egg, place the pastry lid on top, seal the edges, and brush the top with the remaining egg. Cut a few slits in the lid 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 pie hot with the reserved sauce on the side.
Recipe Tips
- Use tender braising steak: Make sure to use braising steak as it becomes incredibly tender when simmered for hours, giving your pie the best texture. Avoid using lean cuts, as they can dry out.
- Chill the pastry well: After making the pastry, always chill it for at least 30 minutes. This helps the fat solidify, giving you a flaky, crisp crust once baked.
- Layer the filling properly: When layering the meat and potatoes, spread them evenly in the dish to ensure a uniform texture throughout the pie.
- Strain the filling: Straining the meat and onions before adding to the pie helps remove excess liquid, preventing a soggy bottom in your pastry.
- Seal the pie well: When sealing the pastry edges, press them firmly to avoid any gaps, ensuring the filling stays in place and the top doesn’t lift during baking.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pie cool to room temperature, then cover it with plastic wrap or foil. Store it in the fridge for up to 3 days.
- Freeze: Allow the pie to cool completely before wrapping it tightly in plastic wrap and foil. It can be frozen for up to 3 months. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the pie on a baking sheet and cover it loosely with foil. Heat for 20–25 minutes, or until hot throughout.
Nutrition Facts
Serving Size: 1 serving (about 1/8 of the pie)
- Calories: 563
- Total Fat: 18.0g
- Saturated Fat: 5.7g
- Cholesterol: 53.1mg
- Sodium: 811mg
- Potassium: 1,508.6mg
- Total Carbohydrate: 72.2g
- Dietary Fiber: 6.7g
- Sugars: 2.2g
- Protein: 28.7g
Try More James Martin Recipes:
- James Martin Duchess Potatoes
- James Martin Boulangere Potatoes
- James Martin Vegetable Soup
- James Martin Peach Tarte Tatin
James Martin Meat And Potato Pie
Description
This delicious James Martin Meat and Potato Pie is a hearty, comforting meal perfect for any occasion. Packed with tender braising steak, savory onions, and creamy potatoes, it’s a filling dish with a golden, flaky pastry crust. With simple, common ingredients, you can easily make this warming pie your own.
Ingredients
For the pie filling:
For the pastry:
Instructions
- Prepare the pie filling: Place the beef and onions in a large lidded saucepan, season with salt, and add enough water to cover. Bring to a boil, cover, reduce the heat, and simmer gently for 2½–3 hours until the meat is tender.
- Make the pastry: In a bowl, combine the flour and salt. Add the cubes of margarine and lard, then rub the mixture together with your fingertips until it resembles breadcrumbs. Gradually add water, mixing with a knife until the dough starts to come together. Knead lightly, form into a ball, wrap in clingfilm, and chill for 30 minutes.
- Preheat the oven: Set your oven to 200°C/400°F/Gas 6.
- Cook the potatoes: Boil the potatoes in salted water until tender, then drain and set aside.
- Finish the pie filling: Once the meat is tender, remove the saucepan from the heat. Ladle some of the liquid into a jug, mix with the gravy granules and beef extract, then add to the cooled liquid. Pour this over the meat, heat gently until simmering, and then remove from heat to cool slightly.
- Assemble the pie: Roll out a small portion of pastry to 3mm thickness, then cut into strips. Dampen the rim of a 28 x 38cm (11in x 15in) pie dish with water and line with the pastry strips.
- Layer the pie filling: Strain the meat and onions, reserving the sauce. Spread the meat and onions evenly in the pie dish, then layer the potatoes on top. Pour over the reserved sauce until just below the top of the potatoes, leaving any extra sauce for serving.
- Top the pie: Roll out the remaining pastry to 3mm thickness and cut it to fit the pie dish. Brush the pastry rim with the beaten egg, place the pastry lid on top, seal the edges, and brush the top with the remaining egg. Cut a few slits in the lid 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 pie hot with the reserved sauce on the side.
Notes
- Use tender braising steak: Make sure to use braising steak as it becomes incredibly tender when simmered for hours, giving your pie the best texture. Avoid using lean cuts, as they can dry out.
- Chill the pastry well: After making the pastry, always chill it for at least 30 minutes. This helps the fat solidify, giving you a flaky, crisp crust once baked.
- Layer the filling properly: When layering the meat and potatoes, spread them evenly in the dish to ensure a uniform texture throughout the pie.
- Strain the filling: Straining the meat and onions before adding to the pie helps remove excess liquid, preventing a soggy bottom in your pastry.
- Seal the pie well: When sealing the pastry edges, press them firmly to avoid any gaps, ensuring the filling stays in place and the top doesn’t lift during baking.
James Martin Meat And Potato Pie