
Meat and Potato Pie
Find out how to make meat and potato pie with this easy recipe – made with Jus-Rol’s shortcrust pastry, minced beef, garlic and onion.
Quick Stats
Easy
1 pie
30 minutes bake time
Meat and Potato Pie
Find out how to make meat and potato pie with this easy recipe – made with Jus-Rol’s shortcrust pastry, minced beef, garlic and onion.
Ingredients
- Jus-Rol™ Shortcrust Pastry Block
- 1 Onion, diced
- 1 clove Garlic, finely diced
- 1 tbsp Vegetable oil
- 750g Minced beef
- 2 tbsp Flour
- 300 ml Beef stock
- 2-3 tbsp Tomato puree
- 2 medium Potatoes, peeled and cut into small dice
- 2 tbsp Worcestershire sauce
- Seasonings
- Egg, beaten to glaze
Equipment required
- Large saucepan
- 23 cm or 9 in pie dish
- Rolling Pin
- Pastry Brush
- Sharp knife
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Make Shortcrust Pie Tops
How to Make Shortcrust Pie Tops
- For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. Roll out pastry large enough to cover the dish and with some to spare. Cut a strip slightly wider than the dish rim from the sides of the rolled pastry.
- Brush dish rim with beaten egg or water.
- Place pastry strip on rim and press firmly down, continue with further strips until all rim covered.
- Brush Pastry rim with beaten egg or water.
- Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Shortcrust Pastry’ section) and gently unroll it over the pie dish.
- Press the pastry down onto the rim firmly all round.
- Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Retain the trimmings for decoration.
- Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round.
- Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown
- Continue until all edge is fluted.
- Make a small steam escape hole in centre of lid.
- Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual.
- To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter.
- Then use cutter to cut out a ‘leaf’ shape from the discs, you should achieve two from each disc.
- With the point of a sharp knife mark veins on the leaves.
- Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice.
- Brush again with beaten egg and bake as directed in recipe.
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How to Make a Lattice Top for a Pie Crust
How to Make a Lattice Top for a Pie Crust
Lattice tops are simple to effect, and look very professional ! Usually made with puff pastry but shortcrust pastry can be used.
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- Roll out pastry (as described in the ‘Rolling out Puff Pastry ‘ section), to a rectangular shape and with the pastry approx. 3 mm thick. With a sharp knife cut strips of approx. 1cm /1/2″ width.
- Continue cutting until all pastry is in strips.
- Choose a pie dish with a rim, place cooled filling in dish and brush rim lightly with beaten egg.
- Cover rim with pastry strips (you will require 2-3 and cut off excess but retain trimmings), press firmly onto dish and brush with the beaten egg.
- Lay one pastry strip across the dish at one side/end, trim slightly and retain excess for future use. (Note – when all strips are in place then the entire edge will be trimmed, but you will probably need to use some of the part strips for the top) Press pastry firmly onto pastry rim.
- Continue as above – leaving a gap between the strips so that the filling can be seen and keeping the strips parallel.
- Brush strips lightly with beaten egg, then lay a second layer of strips over, this time at an angle to the first ones. Once completed press edges firmly together.
- With a sharp knife trim off all the excess pastry overhanging the rim. Brush the rim again with beaten egg.
- To give a final neat appearance cover the rim again with pastry strips.
- Finally brush the pie top all over with beaten egg and bake according to instructions in recipe.
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Method
- Sauté onion and garlic in a large pan with vegetable oil until tender then add the beef and brown all over. Stir in the flour and cook for 2-3 minutes, then gradually stir in the stock, tomato purée, potatoes and Worcestershire sauce. Bring to the boil then simmer for approximately 20 minutes until the potatoes are cooked, stirring frequently, season to taste. Allow to cool.
- Preheat oven to 200° C (180°C for fan assisted ovens) Gas Mark 6.
- Roll out just over half the pastry and use to line a pie dish allowing any excess to hang over edges. Place the cooled meat mixture in the dish and spread evenly over the pastry.
- Roll out remaining pastry large enough to cover the pie, and brush borders with beaten egg. Add the pie lid to the base pressing edges firmly together all round. Trim off edges with a sharp knife. Make a small hole in the top of the pie to allow the steam to escape. Brush top with beaten egg and bake for 30 minutes or until pastry is golden brown.
- This pie may be eaten hot or cold.