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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Tomato Paste: Stir in the tomato paste thoroughly, ensuring it is combined with the beef mixture.
- Add Flour: Sprinkle the plain flour over the mixture and stir until completely dissolved to help thicken the sauce.
- 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.
- Simmer: Let the mixture simmer uncovered over medium-high heat for about 10 minutes, stirring occasionally, until the sauce thickens to a gravy consistency.
- 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.
- 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.
- Bake Covered: Cover the pan with foil or a lid and bake in the preheated oven for 20 minutes to start cooking the potatoes.
- 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.
- 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
