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Meat and Potato Pie

Enjoy this classic British savoury dish.


  • 2 large onions, chopped
  • 700g braising steak, cut into 4-5cm chunks
  • 400g Charlotte Potatoes, peeled and cut into 4cm chunks
  • 400g Desiree Potatoes, peeled and cut into 4cm chunks
  • A handful of peppercorns
  • 800g shortcrust pastry
  • 1 free-range egg, beaten

Step 1

To make the filling, place the onions and steak in a large pan. Add enough water to just cover them and bring to a simmer. Cover with a lid, reduce the heat and simmer for 1 ½ hours.

Step 2

Add the potatoes and peppercorns to the pan and cook for 30-35minutes or until the potatoes are soft and the meat tender.

Step 3

Pour off 300ml of the liquid from the pan and save this to use as gravy. Transfer the filling to a cool dish and leave to cool completely. Pre-heat the oven to 200°C/400°F/ Gas mark 6

Step 4

Dust a clean surface and a rolling pin with some flour and roll out your pastry till it’s roughly double the size of your dish. Cut off enough pastry for the lid and set aside.

Step 5

Place your remaining pastry into the dish and add the cooled meat and potato filling and spread it out evenly.

Step 6

Lay your pastry lid on top and crimp the sides of the dish, sealing the edges with milk.

Step 7

Add a pinch of salt to your beaten egg and brush over the top of your pastry.

Step 8

Place in the oven for 35-40 minutes or until the pastry is golden brown.

Step 9

Leave to stand for 10-15 minutes before serving.