Steak Pie with Potato Cheese Pastry

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The potato is present in both the pastry and in the pie filling. This is a useful way of making a pound of steak serve four people.


  • 8 oz (225 g) potatoes, peeled
  • 1 lb (450 g) rump steak, cubed
  • 1 oz (25 g) flour
  • Sea salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 4 oz (110 g) mushrooms, halved
  • Bouquet garni

For the Pastry

  • 3 oz (75 g) butter
  • 2 oz (50 g) Cheddar cheese, coarsely grated
  • 6 oz (150 g) cooked, sieved potato
  • 4 oz (110 g) plain flour, sifted
  • Β½ teaspoon mustard powder
  • 1 small egg yolk, beaten


Boil the potatoes for the pie filling in salted water for 10 minutes. Cut in pieces. Season the meat cubes with flour, salt and pepper.

Heat the oil and brown the steak. Remove the meat and add the onion and mushrooms and cook for a few minutes. Return the meat, cover with water, add the bouquet garni and simmer for 40 minutes or until the meat is cooked. Layer in a 9-inch flan dish with the potatoes.

To make the pastry, melt the butter and add it with the coarsely grated cheese to the sieved potato. Add the flour, mustard powder and egg yolk. Form into a soft dough. Chill for at least 20 minutes before covering the pie, leaving a hole in the centre of the pastry for the steam to escape. Cook at gas mark 5/375Β°F/190Β°C for 35–40 minutes until golden brown.

β€˜Potatoes, one of the best vegetables – and which would cost twice as much as truffles if they were only half as rare.’

Marcel Boulestin.

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