Yorkshire Meat & Potato Pie
The Master Pie Maker
This Yorkshire Meat & Potato Pie recipe is one I’ve used in my bakeries for 60+ years both in the UK and here in Spain. Although the Meat & Potato Pie is a classic British dish, each area had their own take on it, for instance in Yorkshire where I had my business we never included things like peas, carrots, etc. like some areas did, this is the same with all regional recipes, they all change slightly from town to town.
A few years ago in the UK this particular pie had a bit of a bad press, due to unscrupulous bakers padding out the filling with potato and cutting back on the meat. Consequently, the powers that be made them change it to ‘Potato & Meat Pie’. The authorities tried many time to make us change our, but we never did as our pie had always contained more meat than potato.
My recipe calls for some red wine and I know many of you don’t like to use this for various reasons, I myself don’t take alcohol so I use a Non-alcoholic wine which still gives the flavour and body to the dish, but if you prefer you can just double up on the beef stock.
You can view my Video by clicking on the photo below
Yorkshire Meat & Potato Pie
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Equipment
- 6 I iused Pie tins 120cm x 35cm You an use any size tin available
Ingredients
- 700 g Beef cut into small bite size pieces
- 500 g Potato Diced
- 3 Cloves Garlic
- 2 tbls Plain Flour
- 300 ml Beef Stock
- 300 ml Red Wine or more Beef Stock
- 250 g Onion Chopped
- 1 tbls Tomato Paste
- 1 tbls Worcester Sauce
- 2 Bay Leaves
- 1 Sprig Thyme
- 1 tsp Mustard Powder Optional
- Salt & Pepper
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- The first thing is to season the meat. Sprinkle a little salt and pepper onto the mea and mix well.
- Next, we need to caramelise the meat, that means brown the outside. What this does it turns the sugar in the meat to a caramel and this does two things to your finished dish. It gives flavour and it also gives colour (see my notes below).
- You will have to do this in several batches because if you overload the pan the meat needs to fry not boil. Once finished put aside for later.
- Now in a large casserole dish or pot put 1 tablespoon of butter and 1 tablespoon of oil and your flour and mustard powder if using and cook gently until the mixture starts to change colour slightly.
- Now add some of your stock and whisk until it thickens without lumps. Keep adding stock like this until all has been incorporated.
- Next add all the wine or stock whichever you’re using and mix well. Bring this to the boil and add your onions and garlic, cover and bring back to the boil and cook for about 15 minutes.
- Now add 1 tablespoon of tomato paste, 1 table spoon of Worcester sauce and the meat you browned earlier together with any juices from the meat. Lastly add the herbs (bay leaves and thyme).
- Bring to the boil, turn to simmer, cover and cook for at least 1 hour or until the meat is tender, this will depend on the meat you’re using, it may take longer, mine in the video was 1 hour 15 minutes. Give it a stir occasionally to make sure nothing is sticking.
- Add the diced potatoes, stir well and return to the heat and cook for 5 minutes ONLY. Then put to one side to cool completely. I leave mine overnight then make the pies the next day. If you put warm filling into pastry you’ll have a soggy bottom (the pie won’t be good either!).
Category: Baking, British, Cuisine, Main Courses, Meat, Pies & Tarts, Recipes, The Master Pie Maker, Videos
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Mr Paul isa national treasure.
My apologies Bobby, in the video at the 8min 34 sec mark it does give the onion weight on screen, however, I have now edited the recipe on my website, thanks for pointing this out to me. Also Thanks for the t5 star rating.
Hi there Mr Paul
I recently made this pie and have to say it was well received in our household, very enjoyable.Never known the rabble to be so quiet.
Just to point out that there are no onions listed in the recipe ingredients as are shown in the video and the recipe instructions, did cause a little bit of confusion. Sorted it in the end though.Again another excellent recipe from your kitchen.
Thank you for taking the time to share these recipes.