James Martin Meat And Potato Pie

There’s something about meat and potato pie that just feels like home. It’s not trendy, it’s not delicate, it’s not trying to impress anyone. And that’s exactly why I love it. It’s the kind of dish you make when the weather’s foul, everyone’s tired, and all you want is something warm, hearty, and not remotely fussy.

The first time I made this James Martin version, I actually didn’t have high hopes — I used shop-bought crusts, and my bacon was borderline crispy because I forgot it was on the hob. But somehow, it still came out golden, bubbling, and full of that rich, savoury depth that only comes from beef and potatoes cooked together with no shortcuts. It’s forgiving, it’s full of flavour, and it feeds everyone with enough left for a second helping. Or cold pie for breakfast… if you’re into that (I am).

Why You’ll Love It

• It’s classic northern comfort food, pure and simple
• Beef, bacon, and proper gravy in every bite — what’s not to love?
• The crust gets gorgeously flaky without making your kitchen a mess
• You can use fresh or pre-cooked potatoes — no judgment
• Feeds a full table and still gives you leftovers
• It’s one of those recipes that tastes better the next day

Ingredients

• 1 box refrigerated pie crusts (2 crusts, softened as instructed)
• 1 lb ground beef (at least 80% lean)
• 1 tbsp chopped garlic
• 2 tsp vegetable oil
• 2 cups sliced carrots
• 2 cups diced cooked potatoes with onions (I used the frozen bagged stuff and it worked a treat)
• ½ cup cooked bacon pieces
• ¾ tsp dried thyme
• ¾ tsp black pepper
• 2 cups beef broth
• 5 tbsp cornstarch
• 1 egg
• 1 tbsp water

How to Make It

Start with the oven and crust:

Preheat to 425°F. Get one pie crust into a 9-inch pie dish. Try not to stretch it too much — I’ve torn mine before in a rush. Just patch it up. It’ll be fine.

Brown the beef and garlic:

Heat a pan, toss in your beef and garlic, and cook until it’s browned and smells amazing — about 6–7 minutes. No need to drain unless it’s super greasy.

Cook the carrots a bit:

Same pan, splash in the oil, and chuck in your carrots. Give them 3–4 minutes to soften up — they won’t fully cook in the pie otherwise.

Combine it all:

In a big mixing bowl, stir together the beef, cooked carrots, potatoes, bacon, thyme, and pepper. Don’t mash it. Just a gentle fold — like you’re stirring a chunky stew.

Thicken the broth:

Whisk the cornstarch into the beef broth until smooth (no lumps, please). Pour into the skillet, bring it to a boil, and stir until it thickens — about 2 minutes. You should have a glossy, gravy-like sauce. Pour this into the bowl with the meat and veg. Stir until coated.

Build the pie:

Spoon everything into your pie dish. Cover with the second crust, crimp the edges (with a fork or fingers, doesn’t matter), and cut a few slits in the top. That’s your steam escape hatch.

Brush and bake:

Beat the egg with water and brush it over the top crust. Bake at 425°F for 15 minutes, then turn the heat down to 375°F and bake another 40–45 minutes. Cover loosely with foil for the last 20 mins if it’s going too brown. Let it sit at least 10 minutes before serving — hard, I know.

Common Mistakes and How to Dodge Them

Why did my pie collapse?
Happens if you serve it too hot. Let it sit. Seriously, walk away for 10 minutes. It firms up as it cools.

Why is my filling runny?
Could be the cornstarch didn’t cook long enough. Simmer until it thickens like gravy — not soup.

My crust went soggy. Why?
Probably too much liquid or not enough bake time. Keep an eye on the bottom — it needs full heat to crisp.

Do I have to use bacon?
No. But should you? Yes. It adds smoky depth that makes the filling extra comforting.

Storage and Reheating

Fridge: Store covered in the fridge for 2–3 days. Tastes even better the next day.

Freezer: Wrap slices or the whole pie in foil, then freeze. Keeps well up to 3 months.

Reheating:

• Oven: 350°F for about 15–20 mins, covered in foil to avoid burning the crust.
• Microwave: 2–3 mins per slice, but don’t expect the crust to stay crisp. Still tasty though.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen?
Yep, just boil and dice them first. Or roast them for a richer flavour if you’ve got time.

What cut of beef works best?
Ground chuck has good fat and flavour, but I’ve also made it with leftover roast beef chopped small. Lush.

Can I prep it ahead?
Absolutely. Make it the night before, store in the fridge, and bake it fresh the next day.

What can I serve with it?
Honestly? Just peas and gravy. Or some buttered green beans if you’re feeling fancy.

Nutrition Facts (Per Serving)

• Calories: 563 kcal
• Fat: 18.0 g
• Carbohydrates: 72.2 g
• Protein: 28.7 g
• Sodium: 811.0 mg
• Sugar: 2.2 g

Try More James Martin Recipes:

• James Martin Chilli Con Carne
• James Martin Mushroom Stroganoff
• James Martin Pulled Pork Jacket Potatoes