There’s something so warm and inviting about a hearty meat pie recipe, isn’t there? When I think of comfort food, I can almost smell the savory aromas wafting through my kitchen. That’s exactly what my Potato Meat Pie Recipe brings to the table: delicious beef filling topped with golden, crispy potatoes that will make everyone’s stomach growl with anticipation. Whether it’s a cozy family dinner or a gathering with friends, this meat pie is sure to be a hit. Plus, it’s a fantastic way to sneak in some veggies for even the fussiest of eaters!
Why You’ll Love This Recipe
- Easy prep with simple ingredients that you probably already have at home.
- Rich, savory flavors that delight the palate.
- Perfect for busy weeknights or as an impressive dish for gatherings.
- Versatile – customize the filling to suit your family’s tastes!
Ingredients
For this hearty beef filling, you’ll need olive oil to get us started on the right note. Diced brown onion brings a sweet, aromatic base. Celery and carrot contribute a delightful crunch, while zucchini offers a sneaky way to get those veggies in – especially if you grate it! Freshly minced garlic will definitely elevate the flavor, and a pinch of sea salt helps to pull everything together.
Now let’s talk about the star of the show: minced beef! It’s what makes this a meat pie, after all. Tomato paste adds a concentrated burst of flavor, and a sprinkle of plain flour thickens things up beautifully. A dash of red wine vinegar adds depth, and beef stock helps create a rich, saucy filling. Finally, a touch of Worcestershire sauce and cracked black pepper ties it all together with just the right amount of oomph!
For our potato topping, we’ll need some finely sliced potatoes, butter for richness, and a sprinkle of salt to bring out all those flavors.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
All set to get cooking? Let’s dive into the steps of this delicious meat pie recipe!
First things first, preheat your oven to a cozy 400°F (200°C). In a large, oven-safe pan, heat up some olive oil over medium heat. Throw in your diced onion, celery, carrot, zucchini, garlic, and good pinch of salt. Cook and stir for about 4-5 minutes until everything is softened and fragrant. Don’t rush this step—the aromatic dance of these veggies is what makes the filling truly special!
Next, add in the thyme and minced beef. Stir and cook for another 3-4 minutes until the beef is browned through. Make sure to break up the beef with a wooden spoon; we want it nicely cooked without any big clumps. Stir in the tomato paste until it’s well combined, then sprinkle in the flour until it dissolves into the mix. Up next, add in the red wine vinegar, beef stock, Worcestershire sauce, and cracked black pepper; stir everything to combine.
Let it simmer uncovered for about 10 minutes. Keep an eye on it while it thickens to that wonderful, gravy-like consistency. If it looks a little lumpy, don’t worry! It’s all part of the magic!
Once it has thickened up, take it off the heat and smooth out the filling. If you’re using a regular baking dish, carefully transfer the mixture there. Let it cool slightly while we prep the potatoes.
Layer one-third of the finely sliced potatoes over the beef filling, slightly overlapping those slices for an even cook. Drizzle some melted butter over this layer. Repeat the same process for the second layer, and then finish with a final layer of potatoes and more butter on top. A sprinkle of salt goes a long way here!
Cover it with foil and pop it in the oven for 20 minutes. Then, remove the foil and bake it for an additional 30 minutes, watching for that golden brown perfection on the potatoes. You’ll know it’s ready when a fork easily pierces through the layers.
Once it’s out of the oven, let it sit for about 10 minutes. Sprinkle with more thyme for that fresh, finishing touch!
Pro Tips for Making the Recipe
- Don’t skip the sautéing step – it’s where the magic of flavor happens!
- If you’re short on time, feel free to use pre-sliced frozen potatoes!
- Adjust the seasoning to your taste. You might enjoy a splash of hot sauce for a little kick!
How to Serve
Your Potato Meat Pie is a meal in itself, but you can elevate the experience with a simple side salad or steamed veggies. It also pairs beautifully with a dollop of sour cream or a tangy relish for those who appreciate extra flavor. Consider garnishing with fresh thyme or parsley for a lovely presentation that will impress your family and friends!
Make Ahead and Storage
This recipe is perfect for meal prepping! You can prepare the filling in advance and store it in the refrigerator for a couple of days before topping it with potatoes and baking. Leftovers? Absolutely! Store any leftover meat pie in an airtight container in the fridge for up to 3 days. You can also freeze it before baking for later enjoyment – just thaw it overnight in the fridge and pop it in the oven when you’re ready to feast!
This meat pie recipe is not just a meal; it’s an experience filled with flavors and warmth that brings everyone together at the dinner table. So, grab your apron, and let’s get cooking!
Potato Meat Pie
Equipment
- Oven-safe pan
Ingredients
Beef Filling
- 2 tbsp olive oil
- 1 brown onion, diced
- 1 celery stalk, diced
- 1 carrot, diced or grated
- 1 zucchini, diced or grated
- 1 tbsp freshly minced garlic
- 1 tsp sea salt flakes
- 2 tbsp thyme leaves or 2 tsp dried thyme
- 750 g minced beef
- ¼ cup tomato paste
- 2 tbsp plain flour
- 1 tbsp red wine vinegar
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- ¼ tsp cracked black pepper
Potato Topping
- 800 g potatoes, very finely sliced
- 3 tbsp melted unsalted butter
- ½ tsp sea salt flakes
Instructions
- Preheat the oven to 200°C (400°F).
- In a large, oven-safe pan, heat the olive oil over medium heat and sauté the onion, celery, carrot, zucchini, garlic, and salt for 4–5 minutes until softened.
- Add thyme and minced beef, cook for 3–4 minutes breaking up the beef until cooked through.
- Stir in the tomato paste and flour until dissolved, then add red wine vinegar, beef stock, Worcestershire sauce, and pepper. Simmer for 10 minutes until thickened.
- Remove from heat and smooth the top. Allow to cool slightly.
- Layer one-third of the potato slices over the beef, drizzle with butter, and repeat for two more layers, finishing with potatoes topped by a sprinkle of salt.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 30 minutes until golden brown.
- Let it sit for 10 minutes before serving, garnished with extra thyme.