Beef and Leek Pie
A beef and leek pie needs a thick filling and a pastry lid that stays crisp, and both come down to timing. Minced beef is browned, then simmered with leeks, onion and thyme in a gravy that thickens until it coats a spoon. The filling cools for 20 minutes before the puff pastry goes on, so the lid bakes golden and puffed rather than melting into it.
- Total
- 1 h 40 min
- Prep
- 15 min
- Cook
- 1 h 5 min
- Serves
- 4
- Per serving
- 710kcal
Getting the filling right for beef and leek pie
The filling does most of the work in a pie with a lid. Leeks give a gentle, sweet onion flavour that suits rich beef gravy, but they hold a lot of water, so cook them until soft and let the gravy reduce until it is properly thick. Wash the sliced leeks well, because grit hides between the layers.
Ready-rolled puff pastry keeps things simple. Take it out of the fridge for about 10 minutes before you unroll it so it does not crack.
How to prepare beef and leek pie
Tap a time to start a timer.
- Brown the beef Heat the oil in a large frying pan over a medium-high heat. Add the minced beef and fry for about , breaking up the lumps with a spoon, until it is browned all over with no pink left. Spoon off any excess fat.
- Soften the vegetables Rinse the sliced leeks in a colander to wash out any grit, then drain. Add the onion and leeks to the pan and cook for , stirring now and then, until soft. Stir in the garlic and thyme and cook for .
- Make the gravy Sprinkle over the flour and stir for . Pour in the hot stock a little at a time, stirring, then add the Worcestershire sauce and pepper. Bring to the boil, then simmer for , until the gravy is thick enough to coat the back of a spoon. Heat the oven to 200°C (180°C fan), gas 6 towards the end.
- Cool the filling Tip the filling into the pie dish and leave it for , until it is no longer steaming. Hot filling would melt the pastry before it has a chance to bake.
- Top and bake Lay the pastry over the dish, trim the edges and press them down with a fork. Brush with the beaten egg, cut a small slit in the middle for steam and bake for , until the pastry is deep golden and the filling is bubbling hot all the way through.
Serving and variations
Cut the pie into four and serve it with mashed potato and a green vegetable. For a handheld version of the same flavours, try empanadas with beef. If you would rather skip the pastry, beef bake with mashed potatoes uses a potato topping instead.
Common problems and fixes for beef and Leek Pie
- The filling is too runny and soaks into the pastry.
- Keep simmering the gravy until a spoon dragged through it leaves a clear trail. The filling thickens further as it cools, so it should be just slightly looser than you want it in the finished pie.
- The pastry lid is pale on top and soft underneath.
- Cool the filling for the full 20 minutes and bake on the middle shelf of a hot oven. Brush the egg right to the edges but avoid letting it drip down the sides, which can stop the pastry rising.
- The filling is bland.
- Brown the beef properly and add the Worcestershire sauce, which gives the gravy depth. A teaspoon of tomato purée stirred in with the flour makes it richer.
Frequently asked questions about beef and Leek Pie
Can you freeze beef and leek pie?
Yes, for up to 3 months. It is best to freeze the cooled filling on its own, then defrost it in the fridge overnight, reheat it until steaming hot and top it with fresh pastry. Reheat a baked pie in the oven at 180°C (160°C fan), gas 4 for about 20 minutes until piping hot all the way through, as a microwave makes the pastry soft.
How do you stop the pastry going soggy?
Make sure the gravy is thick, and let the filling cool for 20 minutes before the pastry goes on. A pie with only a lid has no base to go soggy, and a hot oven puffs the pastry quickly.
Can I use shortcrust instead of puff pastry?
Yes, ready-rolled shortcrust pastry works as a lid. Use the same oven temperature and time, and cut a steam hole in the middle. The result is crumblier and less puffy than with puff pastry.
What do you serve with beef and leek pie?
Mashed potato, peas, buttered cabbage or carrots are all good, and extra gravy never goes amiss. A spoonful of English mustard on the side suits the beef.
How did you like the recipe?
4.9 / 5 · 40 ratings
