Meat and Potato Pie

This old fashioned meat and potato pie is a comforting, economical dish that reheats well and is freezer friendly. The filling is made up of ground beef, mashed potatoes and onions, and is wrapped up with a homemade shortcrust pastry top and bottom.

Course Main Course, Savoury

Cuisine British

Prep Time 30

Cook Time 1

Inactive Time 1

Total Time 2 30

Servings servings

Calories 372kcal

Author Nina

Ingredients

Pie Crust

½ cup water cold
½ cup milk cold
water to cover ingredients
2 cups all purpose flour
1 teaspoon salt
⅔ cup shortening chilled
1 large egg
1 tablespoon water

Pie Filling

½ pound lean ground beef
1 large onion chopped
3 lbs russet potatoes approximately 6, peeled and cut into chunks
½ teaspoon salt adjust to taste
¼ teaspoon pepper adjust to taste

US Customary - Metric

Instructions

Pie Filling

Place ground beef, onions and potatoes in a stockpot. Fill with water to just cover ingredients, and cook over medium heat until ground beef has been cooked through and potatoes are soft when you prick them with a fork.
Drain the water, reserving 2 cups. Use a potato masher and mash ingredients together, adding a bit of the reserved water at a time until mixture is moist, but not watery.
Season with salt and pepper and set aside.

Pie Crust

Grease a 9 inch pie plate with butter and set aside.
Combine milk and water in a cup and place in freezer to get it very cold, about 10 minutes.
Place flour and salt in a medium bowl and whisk together. Using a pastry cutter, cut shortening into the flour until the shortening pieces are about the size of peas, with some larger chunks.
Pour a bit of the milk/water mixture, a tablespoon at a time, into the flour mixture and use your hands to knead the pastry together. Keep adding more liquid until pastry comes together.
Divide pastry into two halves, one slightly larger then the other. Flatten into discs and cover with plastic wrap, Refrigerate for 1 hour, or up to 3 days.
On a floured surface roll out the larger pastry disc to ¼ inch thickness. Line pastry in the prepared pie dish.
Pour filling into the pie plate and brush milk/water mixture on the edge of the pastry.
Roll out other pastry disc to ¼ inch thickness, and cover the top of the pie with it, crimping the edges all around to seal. Cut several vents into the top of pastry with scissors. Chill the pie in the refrigerator for 30 minutes while you preheat oven to 350°F.
Whisk egg with water. Brush this all over pie crust. Bake for 1 hour or until pie crust has nicely browned and filling is bubbling.
Store pie in the refrigerator for up to 3 days.

Notes

You can double the recipe to make 2 pies and freeze the second one after baking.
Make sure you use all cold ingredients to get a nice and flaky pastry.
The filling doesn't need to fully cool before it gets added to the pie, but it shouldn't be too hot either. It will reheat as the pie cooks.
There's no need to par-bake the pie shell. The filling isn't a wet filling.
If your pastry tears, you can "paste" it together with a bit of milk. Press down to adhere it.

Nutrition