Mary Berry Meat and Potato Pie with Dauphinoise Potatoes and Steak

History Corner: From Pottage to Meat and Potato Pie

Meat pies date back to medieval Britain, when thick pastry “coffyns” preserved game and meat. By the 1800s, steak pies became a staple in factories and taverns. Today, they’re a modern gastropub favourite—proof that Britain’s love for beef and dauphinoise potatoes, or its pastry-based cousins, is as strong as ever.

Why You’ll Like It

Unlike standard pies topped with shortcrust or puff pastry, this version replaces the crust with a dauphinoise-style potato topping. The result? A creamy, cheesy layer of potatoes that pairs perfectly with the hearty, slow-cooked steak filling underneath. The balance of soft, buttery slices and rich beef and mushroom gravy makes this an unforgettable dish.

This unique take on steak dauphinoise pie is a delicious example of British home cooking with a gourmet flair.

Tips for the Perfect Dauphinoise Potatoes and Steak Pie

• Always part-cook potatoes: Raw slices can blacken or undercook.
• Use a good Cheddar: Mature West Country cheese adds the perfect savoury crunch.
• Don’t overcrowd the pan when searing steak—it prevents browning.
• Let the filling rest before serving—it helps thicken the sauce.

What You’ll Need

For the Steak and Mushroom Filling

• 1 kg (2½ lb) British braising steak (e.g. chuck), cut into 2.5 cm cubes
• 2 tbsp sunflower oil
• 2 large onions, chopped
• 350 g (12 oz) dark-gilled mushrooms, sliced
• 2 heaped tbsp plain flour
• 600 ml (1 pint) beef stock
• 1 tbsp Worcestershire sauce
• Salt and black pepper

Optional: gravy browning for colour

For the Dauphinoise Potato Topping

• 1.1 kg (2½ lb) potatoes, peeled
• 50 g (2 oz) melted butter
• 50 g (2 oz) grated mature Cheddar cheese

Equipment

• Large frying pan
• Ovenproof dish (approx. 30 × 23 × 6 cm)
• Saucepan
• Sharp knife

Variations

• Swap beef for lamb or venison
• Add thyme and bay leaf for aromatic flavour
• Use Guinness instead of stock for a deeper ale-infused profile
• For a vegetarian twist: use chestnut mushrooms and lentils

Step-by-Step Instructions

1. Brown the Steak: Start by browning the beef in small batches. This builds flavour—just like they do in traditional British pub kitchens. Remove and set aside.
2. Cook the Onions and Mushrooms: In the same pan, fry the onions for 2 minutes. Lower the heat and cook for 10 minutes, or until the vegetables are soft. Stir in mushrooms and flour. Cook for a minute.
3. Add Liquids and Simmer: Stir in the stock, Worcestershire sauce, seasoning, and browning (if using). Return the steak to the pan, bring to a simmer, then cover and cook gently for 2 hours until tender. Or, for an authentic touch, bake at 160°C (Fan 140°C) for the same time—just as you’d do in an AGA oven.
4. Prep the Potatoes: Boil the peeled potatoes in salted water until just tender. Cool slightly, slice thickly, and toss in melted butter.
5. Assemble the Pie: Preheat oven to 200°C (Fan 180°C). Spoon the meat mixture into your baking dish. Layer the potatoes on top, seasoning each layer lightly. Sprinkle with cheese.
6. Bake to Perfection: Bake for 30 minutes until the cheese is bubbling and golden, and the filling is piping hot.

Make Ahead and Freeze Instructions

• Prepare ahead: Cook the steak filling up to 2 days in advance and store chilled.
• To freeze: Freeze the cooked beef for up to 3 months. Thaw overnight, then top with potatoes and bake.

Serving Suggestions: A Proper British Touch

Pair your steak and dauphinoise pie with:

• Buttery mashed peas
• Minted green beans
• A dollop of piccalilli for sharpness
• And of course, a pint of bitter ale, just as Lancashire mill workers might have enjoyed

More Meat Pie Recipes

• Authentic British Steak and Ale Pie
• Scottish Steak And Sausage Pie 
• Old-Fashioned Lancashire Meat and Potato Pie

Health Info

• Calories: 572.8
• Sugar: 5.2
• Sodium: 521.6
• Fat: 26.2
• Carbohydrates: 39.9
• Fiber: 4.1
• Protein: 44.4