Individual Beef Pot Pies Individual Beef Pot Pies

Individual Beef Pot Pies

A classic pot pie made with stewing or braising steak cubes with mushrooms, onions and combined with a flavoured gravy and topped with thinly sliced potatoes.

prep time
25 mins

cook time
2 hours 30 minutes

4 people


  • 450g lean stewing or braising steak, cut into 2.5cm cubes
  • 1-2 tablespoons sunflower oil
  • 2 tablespoons plain flour
  • 2 teaspoons ground paprika
  • 2 medium onions, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 175g field or chestnut mushrooms, roughly chopped
  • 300ml good, hot beef stock
  • 300ml good red wine
  • 2 teaspoons tomato purée
  • 1 tablespoon brown sauce
  • 2 large sprigs fresh thyme
  • 2 bay leaves
  • 450g unpeeled waxy potatoes, thinly sliced
  • 25g melted butter


  1. Heat the oil in a large frying pan on a moderate heat. In a large plastic bag add the flour, paprika and seasoning. Add the beef and toss in the seasoned flour.
  2. Cook the beef in batches for 4-5 minutes until brown, turning occasionally. Transfer to a large casserole dish.
  3. In the same frying pan cook the onions, garlic and mushrooms for 3-4 minutes and transfer to the casserole dish.
  4. Add the stock, wine, tomato purée, brown sauce, thyme and bay leaves. Bring to the boil, reduce the heat, cover and cook on the hob for 1 hour 15 minutes, stirring occasionally.
  5. Preheat the oven to 200°C, 180°C,Fan, Gas Mark 6.
  6. Meanwhile, place the potato slices and melted butter in a large bowl and toss gently to coat.
  7. Spoon the beef equally into four 300ml round or oval ovenproof dishes. Finish with the potato slices, place on a baking sheet and cook for 45 minutes or until the potatoes are golden brown and cooked through.
  8. Serve the pot pies with seasonal vegetables and crusty bread.