Serves: 4

Individual Beef Pot Pies

Individual Beef Pot Pies

Preparation time: 20-25 minutes

Cooking time: 2-2½ hours


  • 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 freshly milled black pepper
  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 175g/6oz field or chestnut mushrooms, roughly chopped
  • 300ml/½pint good, hot beef stock
  • 300ml/½pint 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


  1. 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.
  2. Cook the beef in batches for 4-5 minutes until brown, turning occasionally. Transfer to a large casserole dish.
  3. In the same frying pan cook the onions, garlic and mushrooms for 3-4 minutes and transfer to the casserole dish.
  4. 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.
  5. Preheat the oven to Gas mark 6, 200°C, 400°F.
  6. Meanwhile, place the potato slices and melted butter in a large bowl and toss gently to coat.
  7. Spoon the beef equally into four 300ml/½ pint round or oval ovenproof dishes. Finish with the potato slices, place on a baking sheet and cook for 45 minutes or until the potatoes are golden brown and cooked through.
  8. Serve the pot pies with seasonal vegetables and crusty bread.

Recipe courtesy of Love British Food. The Great British Food fortnight runs 17th September - 2nd October.

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