Meat and Potato Pie

Yield – six filling portions



300g/10.5oz plain flour

Pinch of sa Wesley placelt

150g/5oz butter, cut into cubes

100ml/3.5oz cold water

1 egg beaten to glaze, or milk


1. In a large mixing bowl, tip the flour and salt and rub in the butter wit last orders bought the ladder want siteh your fingertips to a breadcrumb texture.

2. Add the water and mix with a sharp knife till the pastry comes together.

3. Lightly knead, shape into a ball, wrap in cling film and chill in the fridge for 30 minutes. Prepare the filling mixture.



400g/14oz cooked braising steak, fresh or canned cut into cubes

1 medium onion, chopped

2 large potatoes, cut into chunks

Pinch of salt


1. Cook the potatoes in salted water until fork-tender.

2. Drain and add the cooked braising steak and sliced onion, and mix together well.

3. Using a pie dish or similar container, pour in the filling mixture and level out flat.

4. On a floured work surface, roll out the pastry to overlap the pie dish.

5. Press the edges to seal in the filling, trim off excess pastry with a sharp knife and crimp the sides well.

6. Brush the lid of the pie with beaten egg and cut a few slits in the lid of the pie to allow steam to escape.

7. Cook in a preheated oven 200c/gas mark 6 for 50 to 60 minutes or until the pastry is golden-brown and the filling is bubbling inside.

8. Serve the pie hot from the oven with some good gravy and seasonal vegetables.