Crispy Potato Topped Beef Pie Recipe

Introduction

This Crispy Potato Topped Beef “Pie” combines a hearty minced beef filling with layers of thinly sliced potatoes baked until golden and crispy. It’s a comforting meal perfect for family dinners, offering rich flavors with a satisfying texture.

Ingredients

• 2 tbsp olive oil
• 1 brown onion, diced
• 1 celery stalk, diced
• 1 carrot, diced or grated
• 1 zucchini (courgette), diced or grated
• 1 tbsp freshly minced garlic
• 1 tsp sea salt flakes
• 2 tbsp thyme leaves (or 2 tsp dried thyme), plus extra to garnish
• 750 g (1 lb 11 oz) minced (ground) beef
• ¼ cup (60 g) tomato paste (concentrated puree)
• 2 tbsp plain (all-purpose) flour
• 1 tbsp red wine vinegar
• 2 cups (500 ml) beef stock
• 1 tbsp Worcestershire sauce
• ¼ tsp cracked black pepper
• 800 g (1 lb 12 oz) potatoes, very finely sliced
• 3 tbsp melted unsalted butter
• ½ tsp sea salt flakes

Instructions

1. Step 1: Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
2. Step 2: Heat the olive oil in a large, deep, heavy-based oven-safe pan over medium heat. Add the onion, celery, carrot, zucchini, garlic, and salt. Cook, stirring, for 4–5 minutes until softened.
3. Step 3: Add the thyme and minced beef. Cook, stirring, for 3–4 minutes until the beef is browned, breaking it up with a wooden spoon.
4. Step 4: Stir in the tomato paste until well combined.
5. Step 5: Mix in the plain flour until dissolved.
6. Step 6: Add the red wine vinegar, beef stock, Worcestershire sauce, and pepper. Stir to combine. Simmer uncovered for 10 minutes, stirring occasionally, until thickened to a gravy consistency. Adjust heat to keep the sauce bubbling.
7. Step 7: Remove the pan from heat and smooth the surface. If not using an oven-safe pan, transfer the mixture to a baking dish. Let the filling cool slightly.
8. Step 8: Arrange one-third of the potato slices over the beef, overlapping slightly. Drizzle with some melted butter. Repeat with a second layer of potatoes and butter, then a final potato layer and butter drizzle. Sprinkle with salt.
9. Step 9: Cover with foil or a lid and bake for 20 minutes. Remove the covering and bake for another 30 minutes until the potatoes are tender and golden brown with a crispy top.
10. Step 10: Let the pie rest for 10 minutes before serving. Garnish with extra thyme leaves.

Tips & Variations

• Grate the carrot and zucchini for a smoother texture, especially if cooking for children or picky eaters.
• Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor and vibrant color.
• If you don’t have an oven-safe pan, transfer the beef filling to a casserole dish before adding potatoes.
• Add a splash of cream to the beef mixture for a richer filling.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm in a 180°C (350°F) oven until heated through, about 20 minutes, to keep the potato topping crispy. You can also reheat in a microwave but the topping might lose its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pie in advance?

Yes, you can prepare the beef filling a day ahead and store it in the refrigerator. Assemble and bake the pie when ready to serve for best texture.

Can I freeze the pie?

It’s best to freeze the beef filling separately. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before assembling and baking with fresh potatoes.

Crispy Potato Topped Beef Pie Recipe

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★★★★★

4.6 from 51 reviews

• Author: Elara
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

This Crispy Potato Topped Beef Pie is a comforting and hearty dish featuring a savory minced beef filling infused with aromatic vegetables and herbs, topped with thinly sliced potatoes that bake to a golden, crispy perfection. A perfect one-pan meal that combines rich flavors and textures, ideal for family dinners or cozy nights in.

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Ingredients

Scale 1x2x3x

Filling

• 2 tbsp olive oil
• 1 brown onion, diced
• 1 celery stalk, diced
• 1 carrot, diced or grated
• 1 zucchini (courgette), diced or grated
• 1 tbsp freshly minced garlic
• 1 tsp sea salt flakes
• 2 tbsp thyme leaves (or 2 tsp dried thyme), plus extra to garnish
• 750 g (1 lb 11 oz) minced (ground) beef
• ¼ cup (60 g) tomato paste (concentrated puree)
• 2 tbsp plain (all-purpose) flour
• 1 tbsp red wine vinegar
• 2 cups (500 ml) beef stock
• 1 tbsp Worcestershire sauce
• ¼ tsp cracked black pepper

Topping

• 800 g (1 lb 12 oz) potatoes, very finely sliced
• 3 tbsp melted unsalted butter
• ½ tsp sea salt flakes

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Instructions

1. Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C (350°F) fan-forced to ensure it is ready for baking the pie.
2. Cook Vegetables: Heat olive oil in a large, deep, heavy-based oven-safe pan over medium heat. Add diced onion, celery, carrot, zucchini, garlic, and sea salt. Stir and cook for 4–5 minutes until softened.
3. Brown Beef: Add thyme leaves and minced beef to the pan. Cook while stirring for 3–4 minutes until the beef is cooked through, breaking the meat apart with a wooden spoon.
4. Add Tomato Paste: Stir in the tomato paste thoroughly, ensuring it is combined with the beef mixture.
5. Add Flour: Sprinkle the plain flour over the mixture and stir until completely dissolved to help thicken the sauce.
6. Add Liquids and Seasoning: Pour in the red wine vinegar, beef stock, Worcestershire sauce, and cracked black pepper. Stir to mix and bring to simmer.
7. Simmer: Let the mixture simmer uncovered over medium-high heat for about 10 minutes, stirring occasionally, until the sauce thickens to a gravy consistency.
8. Prepare for Topping: Remove the pan from heat and smooth the beef filling surface evenly. If using a separate baking dish, transfer the filling now and let it cool slightly.
9. Layer Potatoes: Arrange one-third of the finely sliced potatoes over the beef evenly, slightly overlapping the slices. Drizzle melted butter on top. Repeat with the next two layers of potatoes and butter, finishing with a final sprinkle of sea salt.
10. Bake Covered: Cover the pan with foil or a lid and bake in the preheated oven for 20 minutes to start cooking the potatoes.
11. Bake Uncovered: Remove the cover and continue baking for another 30 minutes until the potatoes are golden brown, crispy on top, and tender when pierced with a fork.
12. Rest and Serve: Let the pie sit for 10 minutes after baking. Garnish with extra thyme leaves before serving for added fragrance and flavor.

Notes

• Note 1: Red wine vinegar adds a subtle tang that balances the richness of the beef filling. If unavailable, a splash of balsamic vinegar can be used as a substitute.
• Note 2: Very thinly slicing the potatoes ensures they cook evenly and become deliciously crispy on top. Using a mandoline slicer can help achieve this.
• Note 3: If you don’t have an oven-safe pan, cook the beef filling in a regular pan then transfer it to a baking dish before layering the potatoes and baking.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: beef pie, crispy potato topping, minced beef recipe, comfort food, oven-baked pie, hearty dinner