Meat and Potato Pie

Meat and Potato Pie

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This meal has everything you could want – a golden, crusty pie, along with a meat, potato and vegetable filling – making it a great family dinner. Prepare a Knorr Beef Gravy Pot and pour over just before serving for an extra burst of flavour.

  • Recipe serves4
  • Preparation Time20 min
  • Cooking Time210 min

Ingredients

  • 1tbsp vegetable oil
  • 600g beef braising steak – diced into small pieces
  • 1 onion, diced
  • 25g plain flour
  • 1tbsp tomato puree
  • 1 bay leaf
  • 550ml boiling water
  • 1 Knorr Rich Beef Stock Pot
  • 3 potatoes, diced
  • 2 carrots, diced
  • 50g frozen peas
  • 50g sweetcorn
  • 250g prepared shortcrust pastry
  • Eggwash for glazing

Method

  • Heat oven to 160°C, 140°C fan, Gas Mark 3.
  • Heat the oil in a large frying pan and add the beef. Cook until well browned.
  • Add the onion and cook for a few minutes until the onions have softened. Add the tomato puree and bay leaf.
  • Add the flour and stir. Slowly add the boiling water and the Knorr Rich Beef Stock Pot to make the sauce.
  • Cover with a lid and place in the oven for 2 hours. Then add the carrots and potatoes and put back in the oven for another hour or until the beef is tender and the carrots and potatoes are cooked, checking occasionally.
  • Check the seasoning and add peas and sweetcorn. Add black pepper if needed.
  • Place the pie filling in a suitable pie dish removing the bay leaf. Leave to cool.
  • Cover with the pastry and glaze with egg wash.
  • Bake at 190°C, 170°C fan, Gas Mark 5 for approximately 25 minutes, or until fully cooked and golden brown.
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