Mary Berry Meat and Potato Pie is made with chuck steak, onions, waxy potatoes, floury potatoes, plain flour, and shredded beef suet. This hearty Meat and Potato Pie recipe creates a delicious dinner that takes about 3 hours to prepare and can serve up to 4 people.
Ingredients Needed
For the filling:
- 2 large onions, chopped
- 700g/1lb 9oz chuck steak (braising steak), cut into 4-5cm/1½-2in chunks
- 400g/14oz waxy potatoes (e.g., Charlotte), peeled and cut into 4cm/1½in chunks
- 400g/14oz floury potatoes (e.g., Desiree), peeled and cut into 4cm/1½in chunks
- Salt and pepper to taste
For the suet crust:
- 375g/13oz plain flour
- 175g/6oz shredded beef suet
- Salt and pepper to taste
- Cold water, as needed
How To Make Meat And Potato Pie
- Make the filling: In a large pan, combine the onions and chuck steak. Add enough water to just cover, bring to a simmer, cover with a lid, and reduce heat. Simmer gently for 1½ hours.
- Add potatoes: Stir in the waxy and floury potatoes, along with salt and pepper. Cook for 30-35 minutes until the potatoes are soft and the meat is tender. The gravy should thicken.
- Check seasoning: Taste the filling and adjust salt and pepper if necessary.
- Prepare for pie: Pour off 300-600ml/10-20fl oz of liquid, keeping enough to keep the filling moist. Transfer the filling to a 1.2 litre/2 pint pie dish and let it cool completely.
- Preheat the oven: Heat your oven to 200°C/400°F/Gas 6.
- Make the suet crust: In a large bowl, combine flour and suet with some salt and pepper. Gradually mix in enough cold water to form a soft, slightly sticky dough. Let it rest for 5 minutes.
- Roll out the pastry: On a lightly floured surface, roll out the pastry to a thickness of 7-8mm/1/3in. Cut a 2cm/¾in strip of pastry.
- Assemble the pie: Dampen the edges of the pie dish with water and stick the pastry strip onto the rim. Dampen again, then lay the remaining pastry over the filling. Press down to seal, crimp, or flute the edges, and trim off excess.
- Bake: Bake for 30-40 minutes until the pastry is golden brown. Allow to stand for 10–15 minutes before serving.
Recipe Tips
- Prep potatoes well: Cut the waxy and floury potatoes into similar-sized chunks to ensure they cook evenly. This will help avoid undercooked or mushy potatoes.
- Thicken the gravy: If your filling is too watery after cooking, you can thicken it by simmering it uncovered for a few minutes before adding it to the pie dish.
- Seal the crust properly: Make sure to dampen the edges of the pastry before sealing. This helps create a tight seal and prevents the filling from leaking out while baking.
- Rest the pie before serving: Allow the pie to cool for 10–15 minutes after baking. This makes it easier to slice and helps the filling set, preventing it from spilling out.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Meat and Potato Pie cool until it reaches room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: To freeze, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw the pie in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the pie in an oven-safe dish and cover it loosely with foil to prevent over-browning. Heat for about 20-25 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 579
- Total Fat: 33g
- Saturated Fat: 14g
- Cholesterol: 90mg
- Sodium: 900mg
- Potassium: 675mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 26g
Try More Mary Berry Recipes:
- Mary Berry Parisienne Potatoes
- Mary Berry Carrot Cake Loaf
- Mary Berry Chicken Stroganoff
- Mary Berry All In One Chocolate Cake
Mary Berry Meat And Potato Pie Recipe
Description
Mary Berry Meat and Potato Pie is made with chuck steak, onions, waxy potatoes, floury potatoes, plain flour, and shredded beef suet. This hearty Meat and Potato Pie recipe creates a delicious dinner that takes about 3 hours to prepare and can serve up to 4 people.
Ingredients
For the filling:
For the suet crust:
Instructions
- Make the filling: In a large pan, combine the onions and chuck steak. Add enough water to just cover, bring to a simmer, cover with a lid, and reduce heat. Simmer gently for 1½ hours.
- Add potatoes: Stir in the waxy and floury potatoes, along with salt and pepper. Cook for 30-35 minutes until the potatoes are soft and the meat is tender. The gravy should thicken.
- Check seasoning: Taste the filling and adjust salt and pepper if necessary.
- Prepare for pie: Pour off 300-600ml/10-20fl oz of liquid, keeping enough to keep the filling moist. Transfer the filling to a 1.2 litre/2 pint pie dish and let it cool completely.
- Preheat the oven: Heat your oven to 200°C/400°F/Gas 6.
- Make the suet crust: In a large bowl, combine flour and suet with some salt and pepper. Gradually mix in enough cold water to form a soft, slightly sticky dough. Let it rest for 5 minutes.
- Roll out the pastry: On a lightly floured surface, roll out the pastry to a thickness of 7-8mm/1/3in. Cut a 2cm/¾in strip of pastry.
- Assemble the pie: Dampen the edges of the pie dish with water and stick the pastry strip onto the rim. Dampen again, then lay the remaining pastry over the filling. Press down to seal, crimp, or flute the edges, and trim off excess.
- Bake: Bake for 30-40 minutes until the pastry is golden brown. Allow to stand for 10–15 minutes before serving.
Notes
- Prep potatoes well: Cut the waxy and floury potatoes into similar-sized chunks to ensure they cook evenly. This will help avoid undercooked or mushy potatoes.
- Thicken the gravy: If your filling is too watery after cooking, you can thicken it by simmering it uncovered for a few minutes before adding it to the pie dish.
- Seal the crust properly: Make sure to dampen the edges of the pastry before sealing. This helps create a tight seal and prevents the filling from leaking out while baking.
- Rest the pie before serving: Allow the pie to cool for 10–15 minutes after baking. This makes it easier to slice and helps the filling set, preventing it from spilling out.
Mary Berry Meat And Potato Pie Recipe