Description
This Crispy Potato Topped Beef Pie is a delicious and hearty main-course featuring a rich, savory beef filling seasoned with vegetables, thyme, and Worcestershire sauce, all topped with thinly sliced golden potatoes. Baked to perfection, the result is a crispy, buttery potato topping that contrasts beautifully with the tender beef gravy underneath—perfect comfort food for any occasion.
Ingredients
Units
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BEEF FILLING
- 2 tbsp olive oil
- 1 brown onion, diced
- 1 celery stalk, diced
- 1 carrot, diced or grated
- 1 zucchini (courgette), diced or grated
- 1 tbsp freshly minced garlic
- 1 tsp sea salt flakes
- 2 tbsp thyme leaves (or 2 tsp dried thyme), plus extra to garnish
- 750 g (1 lb 11 oz) minced (ground) beef
- 1/4 cup (60 g) tomato paste (concentrated puree)
- 2 tbsp plain (all-purpose) flour
- 1 tbsp red wine vinegar
- 2 cups (500 ml) beef stock
- 1 tbsp Worcestershire sauce
- 1/4 tsp cracked black pepper
POTATO TOPPING
- 800 g (1 lb 12 oz) potatoes, very finely sliced
- 3 tbsp melted unsalted butter
- 1/2 tsp sea salt flakes
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C (350°F) if fan-forced. This ensures the oven is hot and ready to bake the pie to a crispy, golden finish.
- Cook Aromatics and Vegetables: Heat the olive oil in a large, deep, heavy-based oven-safe pan over medium heat. Add the diced onion, celery, carrot, zucchini, minced garlic, and salt. Sauté while stirring for 4–5 minutes or until the vegetables are softened and aromatic.
- Brown the Beef: Add the thyme and minced beef to the pan. Cook for 3–4 minutes, stirring and breaking up the beef with a wooden spoon, until browned and cooked through.
- Add Tomato Paste and Flour: Stir in the tomato paste until fully integrated with the beef mixture. Then add the flour and stir until it is dissolved with no lumps remaining.
- Add Liquids and Simmer: Pour in the red wine vinegar, beef stock, Worcestershire sauce, and sprinkle in the cracked black pepper. Stir to combine and bring the mixture to a bubbling simmer. Allow to cook uncovered for about 10 minutes, stirring occasionally, until the gravy thickens to a rich consistency.
- Prepare for Baking: Remove the pan from the heat and use a spatula to smooth out the top of the filling for even baking. If using a baking dish instead of an oven-safe pan, transfer the filling now. Let the filling cool slightly for easier layering.
- Layer Potato Topping: Arrange one-third of the potato slices across the beef filling, slightly overlapping. Drizzle with a portion of the melted butter. Repeat the layering two more times with remaining potatoes and butter. Finish by sprinkling the top with sea salt flakes.
- Bake Covered: Cover the dish with foil or a lid and bake in the oven for 20 minutes. This helps soften the potatoes initially.
- Bake Uncovered and Crisp: Remove the cover and bake for an additional 30 minutes, or until the potatoes are golden brown and crispy, and easily pierced with a fork.
- Rest and Serve: Allow the pie to rest for at least 10 minutes before serving. Garnish with extra thyme leaves before portioning and enjoying.
Notes
- Red wine vinegar adds depth of flavor but can be substituted with balsamic vinegar for extra sweetness, or omitted if desired.
- Use a mandoline to slice the potatoes evenly and thinly for optimum crispiness on top.
- If you don’t have an oven-safe pan, prepare the filling in a regular pan, then transfer to a baking dish before adding the potato topping.
- Letting the pie rest before serving helps the filling set and makes serving easier.
- This recipe is also delicious with a side of green vegetables or a fresh salad.
Nutrition
- Serving Size: 1/6th of pie
- Calories: 510
- Sugar: 7g
- Sodium: 1120mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 85mg
