Beef & Potato Pie: A Hearty Weeknight Meal the Whole Family Will Love
Rich, saucy mince topped with golden potato slices and bubbling cheese — what’s not to love? This Beef & Potato Pie is pure comfort food, made for chilly nights or whenever you want a fuss-free dinner that satisfies everyone around the table. Bonus: it’s just as good the next day for lunch.
This recipe is from the archives of Jana’s Dinner Club. Get ready to save time, money and stress with delicious recipes, meal plans and shopping lists. To subscribe to get a monthly e-book, featuring nine delicious recipes, join the club! 
Ingredients
- Salt & pepper, to taste
- 500g potatoes, peeled
- 1 tsp oil
- 1 onion, diced
- 1 carrot, grated
- 700g beef mince
- 1 tsp dried Italian herbs (or 1 tbsp fresh herbs like rosemary or thyme)
- 1 can chopped tomatoes
- 1 can lentils (optional)
- 1 tbsp tomato paste
- 1 tbsp sugar
- ½ tsp salt
- 1 beef stock cube
- 1½ cups grated cheese (Colby, tasty, or Edam work well)
Family Tips
Make it vegetarian: Replace beef with lentils and mushrooms for a hearty veg option.
Budget boost: Use half the mince and bulk out with extra lentils or veggies.
Switch it up: Top with mashed potato instead of sliced, or use kumara for a twist.
If you love this recipe, you should try my Beef Satay (Slow Cooker) recipe! Now on to the recipe for my Beef and Potato Pie:
Beef & Potato Pie
Rich mince on the bottom and sliced potato and cheese on top this 'Pie' is so tasty. Plus it is quick! Use the microwave for the potato's to save time and get this dish on the table in a jiffy!
Ingredients
- 500 grams potatoes peeled, any large potatoes slice in half through the middle, we are going to cut them into round coins after cooking
- 1 tsp oil for frying
- 1 onion diced
- 1 carrot grated
- 700 grams beef mince
- 1 tsp dried Italian herbs or 1 tbsp of chopped herbs (rosemary thyme and oregano)
- 1 can chopped tomatoes
- 1 can lentils optional
- 1 tbsp tomato paste
- 1 tbsp sugar
- ½ tsp salt
- 1 beef stock cube
- 1½ cup grated cheese (tasty, Colby or edam)
Instructions
-
Preheat the grill on the oven to 220 degrees. In an oven proof casserole dish on a medium heat add the oil and once hot add the onion and carrot. Sauté until onion has softened, around 4 minutes.
-
While the onion is cooking, place the potatoes in a microwave proof container and prick each potato twice with a fork. Place 2 tablespoons of water in the bottom of the dish, put the lid on and cook in the microwave for 6 minutes. Check if they are cooked by cutting one with a sharp knife, if not cooked through, cook in the microwave for 2 more minutes, or until cooked.
-
To the onions, add the mince, cook, breaking up the mince with a wooden spoon, until brown. Around 8 minutes. Add herbs, chopped tomatoes, lentils, tomato paste, sugar, salt and break up the stock cube, add and mix well
-
Leave to simmer for 5 minutes. Taste and adjust seasoning if needed.
-
Take potatoes out of the container and when cool enough to handle, slice into coins.
-
When happy with the flavour of the mince mixture, turn off the heat, top with the potatoes and sprinkle over the cheese.
-
Place under the grill to brown the potatoes.
Recipe Notes
TIME SAVING NOTES
Cook the whole thing the day prior or earlier and reheat when serving
Cook the mince and add the potatoes and grill when serving
Prep the veg (carrots grated, onions chopped, potatoes peeled) earlier and store in the fridge.
BUDGET NOTES
This dish is quite budget friendly however you can cut down on the mince and add more lentils to make it more affordable.
Leave the cheese out. It will still be delicious!
PROTEIN CHANGES
You can use lamb or pork mince in this recipe or use lentils to make it vegetarian.
NOTES
I like to serve this dish with simply steamed, fresh or frozen, vegetables.
You can always top it with mash instead of potato coins.
This is a large serve, you might have enough for leftovers for lunch 😊
THANK YOU SO MUCH FOR CHECKING OUT MY RECIPE.
FOLLOW ALONG AT MY FACEBOOK PAGE.
OR TAG ME ON INSTAGRAM @the_macpherson_diaries
Leave a Reply