Main Dish

Beef and Potato Pie

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  • Potato Type: Yellow
    Cuisine: American
  • Serves: Makes 2 pies
    Prep Method: Baked
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Recipe by: Chef Miko Aspiras

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.


Flaky Pastry

  • 225 grams All-Purpose Flour
  • 2 grams Salt
  • 80 grams Bacon Fat
  • 80 grams Butter

Beef Pie Filling

  • 50 ml Olive Oil
  • 400 grams Ground Beef
  • 30 grams Minced Garlic
  • 60 grams Chopped Onion
  • 100 grams Button Mushrooms (Sliced)
  • 200 grams Frozen Vegetables (Mixed corn, carrots and peas)
  • 70 ml Water
  • 45 ml Worcestershire Sauce
  • 20 grams Beef Gravy Powder
  • 30 grams US Standard Potato Flakes
  • Dried Tarragon
  • Salt and Pepper

Creamy Mashed Potato

  • 125 grams US Standard Potato Flakes
  • 125 ml Milk
  • 50 grams Butter
  • 4 grams Salt
  • 500 ml Water


Flaky Pastry

  1. Mix the flour with the salt and rub in half of the lard. Add enough cold water to bring the flour to a soft dough.
  2. Mix together the rest of the lard and the butter.
  3. Roll out the dough to make a rectangle 12.5 x 25cm/5 x 10in.
  4. Place one third of the butter/lard mixture over two-thirds of the rectangle. Fold the third without any fat on it over the middle third of the pastry. Bring the other third on top. Seal the edges with a rolling pin and turn the dough 90 degrees. Chill for 10 minutes.
  5. Repeat stage 4 with half of the rest of the fat and then repeat one more time with the remaining fat. Chill for 10 minutes after each folding.
  6. Roll and fold one more time without any fat and then chill for 30 minutes.
  7. Preheat oven to 175ºC.
  8. Prepare a pie tart pan by spraying canola oil spray and dusting it with flour.
  9. Roll out dough approximately 2cm thick.
  10. Place the rolled-out dough on top of the prepared pie tart pan, press the dough to fit the pan, remove excess dough, puncture the entire bottom using a fork, place foil to cover and place baking beans to fill the tart.
  11. Bake for 30 minutes until tart is lightly browned.
  12. Remove foil and baking beans,
  13. Fill pre-baked tart with Beef pie filling. *
  14. Top off with Creamy mashed potato. **

Beef Pie Filling

  1. Using a sauté pan het up olive oil, Sautee garlic and onion, add in the sliced button mushroom and ground beef and stir until beef is browned. Add in frozen vegetables, sauté.
  2. Stir in water, Worcestershire sauce and let simmer, add in potato flakes and gravy powder to thicken, season with tarragon and salt and pepper.
  3. place on top of par baked pie crust.

Creamy Mashed Potato

  1. Boil water, salt and butter, bring down to a simmer, then add milk, gently stir in potato flakes, cook until smooth and creamy.
  2. While still warm pipe or spread on top of the beef pie.


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