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Mum's Meat and Potato Pie


This recipe has been 'borrowed' from my mum. It is one of my most favourite meals that my mum cooks, and has a lot of happy memories for me. I am hoping to pass this on to my own daughter and hope that my own little family now can enjoy this pie and have as many happy memories of it as I do.

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Rate this recipe 3.3/5 (132 Votes)


  • 500g stewing beef
  • diced
  • 1 large onion
  • sliced
  • 2 large carrots
  • sliced
  • 8 medium sized potatoes
  • peeled and halved (4 chunks per person)
  • Salt and pepper
  • 2 pints of cold water
  • 2 beef oxo cubes
  • Shortcrust pastry (can be ready made
  • or make your own!)


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 110mins
Cost Average budget


Step 1

Put the beef, onion and carrots into a large saucepan, then add the cold water until it well covers the meat by at least 3 inches!

Step 2

Crumble in the oxo cubes, and add a large pinch of salt and black pepper.

Step 3

Turn the heat on high and bring to the boil, then reduce the heat to low, cover and simmer for an hour.

Step 4

Add the large chunks of potatoes to the pan and continue to cook for about 30 minutes more until the potatoes are slightly soft.

Step 5

Put the meat and potato mix into a large ovenproof dish, or individual ovenproof dishes, and cover with the shortcrust pasty.

Step 6

Make a few holes in the top of the pastry to let out steam, and brush the top with beaten egg, then place in a preheated 180C oven for 15-20 minutes until the pastry is golden brown.

Step 7

Serve with veg, or crusty bread to soak up the gravy juices!


Be careful not to overcook the potatoes after adding to the meat mixture as you don't want them falling apart in the pie! This is one recipe when a nice big chunk of potato is called for - not a mushy falling apart one!

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