Beef and Potato pie recipe

beef shin

🥗Healthier: lean beef

💰Cheaper: beef chuck

Beef chuck is more affordable while still providing good flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth can add flavor without the cost of wine.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pastry

Store-bought pastry is convenient and often cheaper.

Preheat oven to 350°F (175°C).

Cut beef shin into chunks and season with salt and black pepper.

Heat oil in a large pot over medium heat and brown the beef on all sides, about 5-7 minutes.

Remove beef and set aside. In the same pot, add diced onions, carrots, and celery; cook until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Pour in red wine and scrape the bottom of the pot to deglaze, cooking for 2-3 minutes.

Return the beef to the pot and add beef broth, bay leaves, and thyme; bring to a simmer.

Cover and braise in the oven for 2-3 hours until beef is tender.

While the beef is cooking, peel and dice the potatoes; boil in salted water until tender, about 15 minutes.

Drain potatoes and mash with butter, salt, and pepper to taste.

Remove the beef from the oven and let cool slightly; discard bay leaves.

Mix the beef with the cooked vegetables and any remaining sauce, then transfer to a baking dish.

Spread the mashed potatoes over the beef mixture, smoothing the top.

Brush the pastry dough with beaten egg and place over the pie, sealing the edges.

Cut slits in the pastry to allow steam to escape and bake for 30-40 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens