Crispy Potato Topped Meat Pie Recipe
Introduction
This Crispy Potato Topped Meat Pie is a comforting and hearty dish perfect for any day of the week. Packed with tender beef mince and topped with golden, crispy potato slices, it’s a satisfying meal that brings warmth and flavor to your table.
Ingredients
- 500g (17.5oz) of extra lean beef mince
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 2 carrots, chopped
- 2 sticks of celery, chopped
- ¾ cup (120g) of frozen peas
- 2 tablespoons of tomato paste
- 2 cups (480ml) beef or vegetable stock
- 1 heaped teaspoon of marmite (optional)
- 1 teaspoon of thyme
- Dash of balsamic vinegar
- 1kg (2.25lb) of potatoes, peeled and sliced thinly
- Low calorie spray
- Salt and black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Step 1: In a large pan, brown the beef mince together with the celery, onion, garlic, thyme, and carrot until the meat is fully cooked and the vegetables soften.
- Step 2: Add the beef stock, marmite (if using), tomato paste, and balsamic vinegar. Bring the mixture to a boil.
- Step 3: Reduce the heat, cover, and simmer for 10 minutes to allow the gravy to thicken. Taste and season with salt and black pepper as needed.
- Step 4: While the meat simmers, preheat your oven to 200°C (180°C fan) / 400°F (gas mark 6).
- Step 5: Transfer the meat mixture into an ovenproof dish. Stir the frozen peas through the meat, then layer the thinly sliced potatoes on top, slightly overlapping each slice.
- Step 6: Spray the top of the potatoes lightly with low calorie spray and bake in the preheated oven for approximately 45 minutes, until the potatoes are golden and crispy.
- Step 7: Once baked, sprinkle with chopped parsley and season with a little salt and black pepper. Serve hot with your choice of vegetables.
Tips & Variations
- For extra richness, stir a little grated cheese into the potatoes before baking.
- Try using sweet potatoes instead of regular potatoes for a slightly different flavor and color.
- If marmite isn’t available or preferred, a splash of soy sauce adds a similar depth to the gravy.
- To save time, prepare the meat mixture a day ahead and refrigerate before assembling and baking.
Storage
Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to maintain the crispiness of the potato topping. Avoid microwaving if possible, as this can make the potatoes soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of meat?
Yes, you can substitute beef mince with lamb, pork, or turkey mince depending on your preference. Cooking times remain similar, but adjust seasoning accordingly.
Can I freeze this meat pie?
Absolutely. Freeze the assembled but unbaked pie in a suitable container. When ready to eat, bake from frozen, adding extra cooking time until the potatoes are golden and the filling is hot.
PrintCrispy Potato Topped Meat Pie Recipe
A comforting and delicious Crispy Potato Topped Meat Pie featuring a flavorful beef mince filling simmered with vegetables and herbs, topped with golden, crispy potato slices baked to perfection. This hearty dish is perfect for a family meal and pairs wonderfully with your choice of vegetables.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Low Calorie
Ingredients
Meat Filling
- 500g (17.5oz) extra lean beef mince
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 carrots, chopped
- 2 sticks celery, chopped
- ¾ cup (120g) frozen peas
- 2 tablespoons tomato paste
- 2 cups (480ml) beef or vegetable stock
- 1 heaped teaspoon marmite (optional)
- 1 teaspoon thyme
- Dash of balsamic vinegar
- Salt and black pepper, to taste
Potato Topping
- 1kg (2.25lb) potatoes, peeled and thinly sliced
- Low calorie spray oil
- Chopped parsley (optional, for garnish)
Instructions
- Brown the mince and vegetables: In a large pan over medium heat, brown the extra lean beef mince along with the chopped celery, onion, crushed garlic, thyme, and chopped carrots until the meat is cooked through and the vegetables are softened.
- Add liquids and seasonings: Stir in the beef or vegetable stock, marmite (if using), tomato paste, and a dash of balsamic vinegar. Bring the mixture to a boil.
- Simmer to reduce gravy: Lower the heat, cover the pan, and simmer the filling for 10 minutes allowing the gravy to thicken slightly. Taste and season with salt and black pepper as needed.
- Preheat the oven: While the filling simmers, preheat your oven to 200°C (180°C fan) / 400°F / Gas mark 6.
- Assemble the pie: Transfer the meat mixture into an ovenproof dish. Stir in the frozen peas, mixing them evenly through the filling. Layer the thinly sliced potato slices on top of the meat mixture, overlapping them slightly to cover the surface.
- Prepare topping and bake: Spray the potato slices generously with low calorie spray oil. Place the dish in the preheated oven and bake for approximately 45 minutes, or until the potatoes are golden and crisp on top.
- Garnish and serve: Once baked, sprinkle the pie with chopped parsley if desired, and season lightly with salt and black pepper. Serve hot with your favorite vegetables.
- Enjoy your meal: Dig in and enjoy this crispy, comforting meat pie perfect for any occasion.
Notes
- Using extra lean beef helps reduce fat content while keeping the pie hearty.
- Marmite is optional but adds a depth of umami flavor to the gravy.
- Thinly slicing the potatoes ensures they cook evenly and become crispy in the oven.
- You can substitute beef stock with vegetable stock to make the recipe lighter or suitable for a slightly different flavor.
- Spraying the potatoes with low calorie spray oil helps achieve a crispy topping without excess fat.
- Leftover pie can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
Keywords: meat pie, crispy potato topping, baked meat pie, beef mince recipe, comfort food, low calorie meat pie
