Go Back
Delicious British Meat Pies For Bolton Food Festival taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Traditional English Meat & Potato Pie Recipe

This hearty English Meat & Potato Pie combines tender minced beef, potatoes, and onions in a rich, savory filling enrobed in flaky handmade shortcrust pastry. A comforting classic baked to golden perfection.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 845 kcal

Equipment

  • 1 Mixing bowl for making dough
  • 1 Large saucepans for filling and boiling potatoes
  • 1 Rolling pin for flattening pastry
  • 1 Sharp knife to crimp and score pastry
  • 1 Pastry brush for egg wash
  • 1 Ovenproof pie dish 27cm diameter

Ingredients
  

Main ingredients

  • 500 g minced beef medium fat
  • 2 medium potatoes washed and cut into bite-sized chunks
  • 2 medium onions peeled and finely chopped
  • 1 tablespoon Worcestershire sauce adds umami flavor
  • 1 tablespoon sunflower oil for frying onions and beef
  • 1 cup water just enough to cover the meat mixture
  • salt and pepper to season
  • 500 g plain white flour plus extra for dusting
  • 250 g butter or 50/50 mix of lard and butter for shortcrust texture
  • 1 teaspoon salt
  • 1 tablespoon cold water
  • 1 egg beaten for egg wash

Instructions
 

Instructions

  • Preheat oven to 200°C (400°F) to bake the pie to golden crust.
  • Heat sunflower oil in a pan over medium heat. Add onions and cook until soft and fragrant.
  • Add minced beef and stir to brown, breaking up into small bits.
  • Stir in Worcestershire sauce, salt, and pepper. Add potatoes.
  • Pour water to just cover, bring to boil, then simmer 20 minutes until thickened.
  • Let filling cool. In a bowl, mix flour and salt, rub in butter until crumbly.
  • Add cold water gradually to form dough, knead gently, chill 15 min.
  • Roll out two-thirds of pastry, line greased pie dish with it.
  • Spoon in cooled filling. Roll final third of dough, cover pie, seal and crimp edges. Make slit in top.
  • Brush top with beaten egg, then bake 30–35 minutes until golden brown.
  • Let rest for few minutes before slicing and serving hot.
  • Store leftovers wrapped in fridge or freeze in portions; reheat in oven for best texture.

Notes

Serve with brown sauce and crusty bread, or peas and carrots with gravy for a full British meal. Store any leftovers in foil for up to 3 days or freeze individual portions. Reheat in oven for best texture.