Beef and Potato Pie

Name: Beef and Potato Pie
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 12 servings
Cuisine: British
Ingredients: 3 tbsp All-Purpose Flour; 2 cups Beef Stock; 0.5 tsp Black Pepper; 1 tbsp Butter; 2 lb Cubed Steak; 1 cup Diced Carrots; 2 tbsp Milk; 2 cloves Minced Garlic; 1 tbsp Olive Oil; 0.5 whole Onion; 2 whole Peeled Whole Potatoes; 2 whole Pie Crust; 1 cup Red Wine; 1 tsp Salt; 8 oz Tomato Paste; 1 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 British High-Protein 💪Low-Carb Sugar-Free Comfort-Food

Beef and Potato Pie layers tender sirloin, soft potatoes, and sweet carrots in a red wine–beef stock gravy tucked between two flaky crusts. The filling is rich and savory with a hint of Worcestershire and tomato depth, then baked until the pastry turns golden. Perfect for a cozy dinner or a hearty weekend bake to share.

Prep20 mins
Cook1 hr 30 mins
Serves12
DifficultyMedium

1

Set a baking sheet on the rack in the lower third of the oven. Preheat the oven to 400 degrees F (200 degrees C).
2

Warm oil and butter in a large saucepan over medium heat. Add onion; cook and stir until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
3

Stir flour, black pepper, and salt into the beef mixture; cook and stir until the beef is coated, 2 to 3 minutes. Add wine; bring to a boil, reduce the heat, and simmer for 3 to 5 minutes.
4

Stir potatoes, beef stock, carrots, tomato paste, and Worcestershire sauce into the beef mixture; bring to a boil. Reduce the heat and simmer until the vegetables are tender, 30 to 60 minutes. Let cool.
5

Line a 9x13-inch baking dish with 1 pie crust. Spoon the beef and potato filling into the crust; top with the remaining 1 pie crust, crimping the edges together with a fork or your fingers. Brush the top crust with milk.
6

Set the baking dish on the baking sheet in the oven; cook in the preheated oven until the crust is golden brown, 40 to 45 minutes.