Individual beef pot pies recipe

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20 min


2 hr

Serve these tasty pot pies with seasonal vegetables and crusty bread.


  • 450g (1lb) stewing or braising steak, cut into 2.5cm (1inch) cubes
  • 15-30ml (1-2tbsp) sunflower oil
  • 30ml (2tbsp) plain flour
  • 10ml (2tsp) paprika powder
  • Salt and black pepper
  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 175g (6oz) field or chestnut mushrooms, roughly chopped
  • 300ml (1pint) good, hot beef stock
  • 300ml (1pint) good red wine
  • 10ml (2tsp) tomato purée
  • 15ml (1tbsp) brown sauce
  • 2 large sprigs fresh thyme
  • 2 bay leaves
  • 450g (1lb) unpeeled waxy potatoes, thinly sliced
  • 25g (1oz) melted butter


  • Heat the oil in a large frying pan on a moderate heat. In a large plastic bag add the flour, paprika and seasoning. Add the beef and toss in the seasoned flour.

  • Cook the beef in batches for 4-5 minutes until brown, turning occasionally. Transfer to a large casserole dish.

  • In the same frying pan cook the onions, garlic and mushrooms for 3-4 minutes and transfer to the casserole dish.

  • Add the stock, wine, tomato purée, brown sauce, thyme and bay leaves. Bring to the boil, reduce the heat, cover and cook on the hob for 1 hour 15 minutes, stirring occasionally.

  • Meanwhile, place the potato slices and melted butter in a large bowl and toss gently to coat.

  • Spoon the beef equally into four 300ml (1 pint) round or oval ovenproof dishes. Finish with the potato slices, place on a baking sheet and cook for 45 minutes at gas mark 6, 200°C, 400°F, or until the potatoes are golden brown and cooked through.

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