Meat and Potatoes Pie with Golden Mashed Potato Topping
A hearty comfort food pie featuring tender beef stew filling topped with creamy piped mashed potatoes in a buttery crust. The beef is slowly simmered with vegetables, beer, and herbs until fork-tender, while the mashed potatoes are enriched with butter, cream, egg yolks, and Parmesan for extra richness. Perfect for cold weather dinners or when you want to transform leftovers into something special. The piped potato topping creates an elegant presentation that sets this version apart from typical shepherd's pie.
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef stew meat, cut into 1-inch cubes
- kosher salt
- freshly ground black pepper
- 1 medium sweet onion, diced
- 2 stalks celery, diced
- 3 medium carrots, peeled and diced
- 1 tablespoon unsalted butter
- ⅓ cup all-purpose flour
- 1 cup beer
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 tablespoons fresh thyme, chopped
- 2 pounds russet potatoes, peeled and diced
- 5 tablespoons unsalted butter, melted, divided
- ¼ cup heavy cream
- 3 large egg yolks, at room temperature
- ¼ cup Parmesan cheese
- 1 par-baked All Buttah Pie Crust
Instructions
- 1
Heat oil in large pot over medium heat
- 2
Season beef with salt and pepper then sear until browned on all sides, working in batches
- 3
Remove beef to plate
- 4
Add onion, celery, and carrots to pot and saute until starting to become tender
- 5
Add butter and stir until melted
- 6
Sprinkle flour over vegetables and cook stirring constantly for 1 minute
- 7
Add beer and stir well to release browned bits
- 8
Add beef broth, tomato paste, and bay leaf and bring to simmer
- 9
Return beef to pot and simmer uncovered until tender
- 10
Stir in thyme and season with salt and pepper
- 11
Remove from heat to cool completely
- 12
Place potatoes in medium pot and cover with water
- 13
Bring to boil and cook until very tender
- 14
Drain potatoes well
- 15
Mash potatoes until very smooth
- 16
Whisk melted butter, cream, egg yolks, and Parmesan in small bowl
- 17
Fold butter mixture into mashed potatoes
- 18
Season mashed potatoes with salt and pepper
- 19
Transfer mashed potatoes to pastry bag with large star tip
- 20
Heat oven to 400°F with rack in center
- 21
Place pie crust on parchment lined baking sheet
- 22
Scoop cooled beef filling into pie crust and spread evenly
- 23
Pipe mashed potatoes in small spirals over filling surface
- 24
Brush remaining melted butter over potato surface
- 25
Bake until potatoes are golden brown, filling bubbles, and crust is deeply golden
- 26
Cool at least 15 minutes before serving
Tips
Work in batches when searing beef to avoid overcrowding which prevents proper browning
Make sure filling cools completely before assembling to prevent soggy crust
Use a pastry bag with star tip for professional-looking piped potato topping
Good to Know
Refrigerate covered up to 3 days
Assemble without baking up to 1 day ahead, refrigerate covered
Serve warm, pairs well with green salad
Common Mistakes
Don't skip browning beef to avoid bland flavor
Cool filling completely to avoid soggy bottom crust
Don't overmix mashed potatoes to avoid gummy texture
Substitutions
FAQ
Can I freeze this pie?
Yes, freeze assembled unbaked pie up to 3 months. Bake from frozen adding 15-20 minutes to cooking time until heated through.
What if I don't have a pastry bag?
Use a large spoon to dollop mashed potatoes over filling, or transfer to zip-top bag and cut corner for piping.
Can I make this without beer?
Substitute equal amount of additional beef broth or red wine for similar depth of flavor in the stew filling.