Traditional Meat & Potato Pie Recipe | With Easy Lattice Top

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made easily.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: homemade crust

Whole wheat adds fiber, and homemade can save money.

Heat oil in a large pan until hot.

Sear bite-sized pieces of beef until well browned.

Season flour with salt and black pepper, then toss the beef in it.

Add chopped onions to the pan after browning the beef.

Cook onions for about 5 minutes to soften them, stirring occasionally.

Add 500 ml of beef stock and a dash of Worcestershire sauce to the pan, stir well.

Simmer the mixture on low heat for 2 to 3 hours until the meat is tender, stirring occasionally.

Prepare a deep pie tin by lining it with one sheet of rolled-out puff pastry, trimming the excess.

Cut the second sheet of puff pastry into strips for a lattice top.

Add diced potatoes directly to the meat mixture and cook for an additional 10-15 minutes until tender.

Let the filling cool for about 30 minutes before filling the pastry case.

Fill the pastry case with the meat and potato mixture, smoothing the top.

Moisten the edge of the pie with water to help the pastry strips stick.

Lay the pastry strips across the top of the pie, creating a lattice pattern.

Seal the edges of the pie by squeezing the pastry together and trimming excess.

Brush the top with a mixture of whole egg and a splash of milk for glazing.

Bake in the middle of the oven for just under an hour, covering with foil halfway through to prevent burning.

Let the pie cool for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens