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Beef, red wine & potato pie

Beef, red wine & potato pie on a baking tray

Beef, red wine & potato pie

Tom Kerridge

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Serves 6 - 8

More effort

Prep: 1 hr

Cook: 3 hrs

plus 1 hr chilling

A star rating of 4.3 out of 5.11 ratingsRate

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Turn a comforting stew into a show-off pie. With a homemade pastry crust and filling packed with chunks of meltingly tender beef, it's sure to impress guests

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1kg braising steak

cut into large chunks (shin is a good choice)
400ml red wine
2 tbsp vegetable oil
2 onions

roughly chopped
3 carrots

cut into large chunks
3 tbsp plain flour
1 tbsp tomato ketchup
300ml strong beef stock

(use 1 stock cube for 300ml)
small bunch of thyme
3 bay leaves
3 medium Maris Piper potatoes

finely sliced
25g butter

melted

For the pastry

625g plain flour

plus extra for dusting
1 tsp English mustard powder
225g cold butter

diced, plus extra for the dish
1 egg yolk

beaten (freeze the white for another recipe)

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Nutrition: Per serving (8)

kcal889
fat40g
saturates21g
carbs83g
sugars5g
fibre7g
protein36g
salt1g

Method

step 1

If you have time, put the beef in a large bowl, pour over the wine and chill for 24 hrs before making the pie. Drain. Dry the beef well using kitchen paper, reserving the wine.
step 2

Heat the oven to 160C/140C fan/gas 3. Heat 1 tbsp of the oil in a large flameproof casserole dish and brown the beef well in batches, then remove to a plate. Tip the onions into the casserole dish along with the carrots and a drizzle of oil, then cook over a low heat for 5 mins until coloured. Scatter in the flour, stirring until it turns light brown. Add the ketchup.
step 3

Stir the beef and any juices back into the pan. Pour in the wine, simmer for 5 mins, then pour in the stock. Set aside 1 tsp thyme leaves, then tie the remaining sprigs with the bay using kitchen string, add to the pan, season and bring to a simmer. Cover with a lid and put in the oven for 2 hrs-2 hrs 30 mins, or until the beef is tender (this will depend on the cut). Cool completely – the pie will be better if the filling is fridge-cold. Will keep chilled for two days, or frozen for up to three months.
step 4

To make the pastry, mix the flour, mustard powder and butter with a large pinch of sea salt in a large bowl, then slowly add up to 250ml ice-cold water, mixing to make a soft dough. (You can use a food processor if you like.) Knead the 1 tsp thyme leaves into the pastry, then cover and chill for at least 1 hr. Will keep chilled for two days or frozen for up to a month.
step 5

Tip the potatoes into a pan of cold salted water, bring to the boil, simmer for 2 mins, then drain. While they’re hot, toss through the butter and set aside. Heat the oven to 220C/200C fan/gas 7 with a baking tray inside. Generously butter a 26-28cm pie dish and dust with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will line the pie dish with an overhang, then line the tin. Tip in the potatoes so they cover the base, then add the beef. The filling should be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round large enough to cover the pie, then lift onto the pie dish. Trim the edges and crimp together. Brush the top with more of the egg yolk, season with sea salt and cut a hole in the centre using a knife. Put it on the hot baking tray and bake for 40-45 mins until golden. Leave to rest for 10 mins before slicing.

Recipe from Good Food magazine, December 2023

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A star rating of 4.3 out of 5.11 ratings

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