Meat & Potato Pie – Today’s recipe for Meat & Potato Pie is a much-loved recipe from my childhood. My mum used to make it regularly.
Made in the Ninja Foodi 14-in-1 also with Conventional Oven and Slow Cooker Instructions
Today’s recipe for Meat & Potato Pie is a much-loved recipe from my childhood. My mum and her mum, my grandmother used to make it regularly.
The pastry is made with hot water crust pastry, which is usually reserved for Pork Pies, or raised pies.
It works so well with this type of hearty meat and potato filling, and bakes to a lovely, dark golden brown with a crisp glazed crust.
The filling is very simple – it’s braising (stewing) steak, potatoes, onions and a beef stock cube – that’s it.
I made the filling in my Ninja Foodi 14-in-1, on the Saute/Sear function and then with the PRESSURE COOKER programme.
However, you can also cook the pie filling in a slow cooker, or in an conventional oven. Or, you can cook the filling in any multi-cooker or regular pressure cooker.
I’ve shared today’s recipe for 4 people, you can of course increase the quantities if you wish. This pie is also very good when eaten cold with salad etc.
It is traditional, where my family come from, to serve a meat and potato pie with mushy peas and gracy.
We also like it with chips and baked beans, as well as mashed potato and garden peas, with gravy too of course.
Once baked, this pie is best eaten either warm, or cold next day; it doesn’t really freeze that well due to the hot water crust pastry.
I hope you enjoy this lovely old-fashioned family recipe for Meat & Potato Pie – and do let me know if you make it in the comments below. Karen
Other Cooking Methods
Slow cooker:
Put all the pie filling ingredients into a slow cooker, except the gravy granules, and cook on high for 6hrs. Add the gravy granules once it has cooked and stir well to thicken the pie filling.
Continue from step 6 to make the pastry and pie.
Conventional oven method:
Put all the pie filling ingredients into an oven-proof casserole dish, that has a lid, except the gravy granules. Cover, and cook at 180ºC, 350ºF, Gas Mark 4 for 2 to 2 1/2 hours, until the meat is tender. Add the gravy granules once it has cooked and stir well to thicken the pie filling.
Continue from step 6 to make the pastry and pie.
More Pie Recipes
Recipe for Meat & Potato Pie
Meat & Potato Pie
Today's recipe for Meat & Potato Pie is a much-loved recipe from my childhood. My mum and her mum, my grandmother used to make it regularly.
The pastry is made with hot water crust pastry, which is usually reserved for Pork Pies, or raised pies.
It works so well with this type of hearty meat and potato filling, and bakes to a lovely, dark golden brown with a crisp glazed crust.
The filling is very simple - it's braising (stewing) steak, potatoes, onions and a beef stock cube - that's it.
I made the filling in my Ninja Foodi 14-in-1, on the Saute/Sear function and then with the PRESSURE COOKER programme.
However, you can also cook the pie filling in a slow cooker, or in an conventional oven. Or, you can cook the filling in any multi-cooker or regular pressure cooker.
Ingredients
- Hot water crust pastry:
- 150ml (1/4 pint) water
- 150g (6ozs) lard or vegetable fat or suet
- 300g (11ozs) strong white bread flour (plain)
- 1/2 teaspoon salt
- Pie filling:
- 450g (1lb) stewing or braising steak, cut into cubes
- 1 medium onion, peeled and diced
- 1 teaspoon vegetable oil
- 450g (1lb) potatoes, peeled and cut into cubes
- 1 x beef stock cube
- 1 x tablespoon gravy granules
- 1 x egg, beaten, for the glaze
Instructions
- Pie Filling: Place the stewing steak and the onions into the inner pot of your multi-cooker, with the oil and set the programme to SAUTE/SEAR. Cook for 5 to 8 minutes, stirring all the time.
- Add the potatoes, stock cube and 50mls water. Close the lid, move the steam pressure valve to the seal position, and lock the lid.
- Set to PRESSURE COOKING function setting. Select HIGH and set the time for 20 minutes. Press START.
- When the cooking has finished, allow to release the pressure slowly. Once it is safe to open the lid once the pressure has all been released, (some models will tell you this) open the lid. Add the gravy granules and mix well to thicken the pie filling.
- Set it to one side to cool - you can make the pie filling the day before you plan to bake the pie, and keep it in the fridge overnight.
- Hot Water Crust Pastry. Add the water and lard (or vegetable fat/suet) to a saucepan and bring to the boil.
- Season the flour with the salt and pour the hot water and fat over the flour. Mix with a knife as it will be hot, then turn it out onto a floured board and knead it until smooth. Preheat oven to 180ºC, 350ºF, Gas Mark 4. Grease a 15cm (6 inch) ovenproof plate or pie dish, enamel is best.
- Allow it to cool slightly before rolling out. Roll out the pastry and line the greased or lined pie plate with half the pastry, trim off the edges and save the excess pastry for decorations.
- Spoon the meat and potato pie filling into the the pastry case, leaving about 1”/2.5cm border around the edge. Roll out the remaining pastry and cover the filling with the pastry, sealing around the edges with your thumb, or with a knife/fork. (You can brush some beaten egg on the border before sealing)
- Trim the edges and brush the beaten egg all over the pie crust, make two a cuts for air holes in the top and decorate with excess pastry if desired.
- Bake for 30 to 35 minutes, or until the crust is dark golden brown and crisp; allow to cool for 5 minutes before cutting into 4 quarters and serving.
Notes
Slow cooker:
Put all the pie filling ingredients into a slow cooker, except the gravy granules, and cook on high for 6hrs. Add the gravy granules once it has cooked and stir well to thicken the pie filling.
Continue from step 6 to make the pastry and pie.
Conventional oven method:
Put all the pie filling ingredients, (plus 150mls of water) into an oven-proof casserole dish, that has a lid, except the gravy granules. Cover, and cook at 180ºC, 350ºF, Gas Mark 4 for 2 to 2 1/2 hours, until the meat is tender. Add the gravy granules once it has cooked and stir well to thicken the pie filling.
Continue from step 6 to make the pastry and pie.
Other ideas:
Use shortcrust pastry, puff pastry or suet pastry in place of hot water crust pastry.
Add a scoop of pre-cooked mashed potatoes to thicken the pie filling in place of gravy granules.
Serve with mushy peas, and gravy, OR chips and baked beans.
Delicious when served cold, with especially with chutney, pickles and salad.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 503Total Fat 23gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 105mgSodium 520mgCarbohydrates 49gFiber 3gSugar 14gProtein 23g
Lisa says
This looks ridiculously good. I used to work with a lady from Tyne & Wear, and her mum used to send her care packages of corned beef and potato pies. They looked nowhere near as gorgeous as that!
Karen Burns-Booth says
Thanks so much Lisa! Hope you are well 🙂 Karen
Sue says
Hi, this looks like perfect autumn-winter food. Is there a reason for lining the pie plate? I’ve never seen that done before and am wondering what the advantages of doing so are.
Karen Burns-Booth says
It’s done quite often as a way of helping with the pastry not sticking, as well as not cutting the enamel pie dish.
Wendy Partridge says
I invested in a Ninja Foodi and baked this pie. The meat was so tender after 20 minutes pressure cooking and the finished pie was lovely. Thank you for sharing the recipe. I remember my mother using a pressure cooker, rather a frightening affair, but I am very comfortable pressure cooking in the Ninja. I am now going to make the Autumn chutney, ps I am also going to buy some enamel pie dishes.
Rachel says
This reminds me of a pie my Yorkshire born mother used to make. She put a china blackbird in the middle to hold the pastry up. Not sure what kind of pastry she used.
Karen Burns-Booth says
That’s exactly it! This is a very Northern pie, much loved in Yorkshire, Lancashire, Cumbria and the North East of England.