Beef, onion and potato pasty pie

For a simple, hearty meal try Mike Robinson's tasty pie, filled with beef, potatoes and onion - great comfort food
By Mike Robinson
Beef, onion and potato pasty pie
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium



  • 1 pinches black pepper
  • 500 g potatoes, peeled and sliced
  • 300 g rump steaks, cut into 1cm dice or strips
  • 1 tbsp vegetable oil
  • 2 onions, peeled and chopped
  • 1 clove garlic, chopped
  • 4 small sprigs of fresh thyme
  • 200 ml beef stock
  • 1 tbsp ketchup
  • 1 splashes red wine
  • 600 g ready-made shortcrust pastry, rolled out and cut into two 28cm circles of shortcrust pastry
  • 1 eggs, beaten


1. Preheat the oven to 200ÂșC/gas 6. Bring a pan of salted water to the boil. Add in the potatoes and boil them for 10 minutes. Drain them and put to one side. 2. Heat a frying pan until hot. Add the beef and sear until well browned, then remove from the pan. 3. Heat the vegetable oil in the frying pan. Add the onion, garlic and thyme and fry for 5 minutes. Add the seared beef, stock, ketchup, thyme and wine and cook briskly until most of the liquid has evaporated. 4. Place a pastry circle on a baking sheet and layer over the potato slices on the pastry circle, leaving a 3 cm margin around the edge and seasoning the potatoes as you lay them down until you have a layer of potato about 2cm thick. 5. Now spoon the moist beef and onion mix over the top and spread it out. If you have reduced it enough, the juices will not run out the edges. 6. Lay the top sheet of pastry on top and crimp the edges well. Brush liberally with beaten egg wash and score any pattern you like into the pastry. Cut a tiny hole in the top to allow steam to escape and bake at 200c for 30 minutes.

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