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This recipe is classed as easy

Rating 3.44 / 5 (374 votes)

Prep time:
50 min, plus chilling
Cook time:
20 min

Mitzie Wilson's traditional meat and potato pie can be made with readymade shortcrust pastry - make your own for a more authentic taste


1. For the pastry
Rub the butter and lard into the flour and salt until it resembles fine breadcrumbs. Add 5 tablespoons of cold water and form the mixture into a ball adding a little more water if necessary. Chill for 20 minutes.

2. Dry fry the onion, carrots and beef together in a medium saucepan over a high heat until browned, then reduce the heat and add the tomato ketchup, Worcestershire sauce, Marmite, flour and seasoning.

3. Cook for one minute then add the diced potato, 150 mil water and bring to the boil. Reduce the heat cover and simmer for 15 minutes. Allow to cool completely.

4. Heat the over to 200C / Gas 6. Dust a work surface with flour and roll out two thirds of the pastry into a square large enough to cover the base and sides of a 20cm square 4cm deep cake tin.

5. Add the cooled mince, then roll out the remaining pastry for the lid. Dampen the edge of the pastry and place on the lid on top of the pie and press the edges well to seal.

6. Using a fork pierce the top of the pie several times and brush with milk. Bake for 30 minutes until golden brown. Serve hot with mashed potatoes, peas and gravy.


For the pastry

  • 300 g plain flour, plus extra for dusting
  • salt
  • 75 g butter
  • 75 g lard, or vegetable fat
  • 5-6 tbsp water
  • 1 tbsp milk, to glaze

For the filling

  • 1 onion, finely dieced
  • 2 carrots, diced
  • 250 g minced beef
  • 2 tbsp tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tsp Marmite
  • 1 1/2 tbsp plain flour
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1 large baking potato, finely diced

Tips and suggestions

This pie can be frozen for up to 3 months.

Comments & Ratings

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Latest Comment


Iv made this pie for the family so many times and it's full of flavour.

SusanW9733 SusanW9733  Posted 20 Jul 2014 12:27 PM

I did individual pies instead of 1 large one, but it still made 5 pies... how the 250g minced beef spread that far I don't know!!! But it tasted lovely. I did substitute the 150ml of water for 150ml of beef stock tho (2 oxo cubes). A cheap and easy dinner that feeds the whole family. Very impressed Smile

LauraB42175 LauraB42175  Posted 11 Mar 2014 9:36 PM

mitzie wilson is fantastic she has some delicious recipes which for the most part are easy to prepare and taste so good, thx mitzie

underbank underbank  Posted 24 Jun 2013 8:59 AM

I thought this was fabulous, my other half less so but still enjoyed it.. he thought it was quite rich.. perhaps less marmite might resolve that! Will definately make again. I thought it was a thrify dish too. a little meat went a long way, need quite a lot of pastry though. Overall it was yummy and I would recommend!

The Cherub The Cherub Posted 12 Nov 2012 4:06 PM

Fantastic meat pie- highly recommended!

MariaM59963 MariaM59963 Posted 20 Jun 2012 2:15 PM

I do alot of baking and cooking but never made meat & potato pie till now and this recipe is just awesome all my family couldn't get enough. So much so that I was asked to make it for my children who have left home and as most youngsters today have no idea about real cooking just the rubbish ready made stuff. Recipe needless to say is now saved as part of my meal list.

UncleAbe UncleAbe Posted 08 Jun 2012 11:09 AM

Wow this was amazing and so easy to make. I did add extra diced sauteed squash and sliced wild mushrooms. I served this with Colcannon (made with Curly Kale.)All veggies except the mushrooms were home-grown. Didn't need anything else as it was substantial and filling enough. I will definitely make this again and again.

Joobes Joobes Posted 23 Nov 2011 12:27 PM

wow i dont know what to say, the family loved it.
I will definatly do this again.
Highly recommended.

sadieW6516 sadieW6516 Posted 27 May 2011 10:27 PM

I can't see how 250 gms of mince can feed 6 people. I think I would double the meat content and replace the water with an oxo cube dissolved in half a can of guinness.

PaulO33675 PaulO33675 Posted 14 May 2011 3:38 PM

we have just eaten some of this pie, it was really really tasty,
it is very filling though,I will make it again for sure [ if i can
ever get of the settee again ].highly recommended.

PamelaE56242 PamelaE56242 Posted 28 Feb 2011 6:35 PM

Make sure the veg are properly cooked before filling the pie. They don't cook further. I replaced mince with diced stewing steak.

PeterLucas PeterLucas Posted 15 Jan 2011 7:28 PM

I have always found that 2 tbs of Mushroom Ketchup makes any meat pie truly exceptional. Give it a try. Baza

bompaa bompaa Posted 30 Nov 2010 7:50 PM

This a delicious pie but I have an old recipe that my
grandmother and then my mother used to do. It is
called 'Corned Beef(or minced meat) Pie'.
Normally as a tradition here in Malta we use
corned beef with the main ingredient is onions.
I will post the recipe later.

Renato Joseph Costigan

RenatoC31655 RenatoC31655 Posted 08 Oct 2010 1:02 PM

I'm making this and it's currently in the oven doing its thing. I don't tend to put pastry bases on my pies and often use diced beef but I decided to play ball with this recipe, that is, until it came to the marmite bit.

Instead of the marmite and having been bitten by the Willie Harcourt-Cooze bug, I've added some of his 100% cacao to it instead. It should give it richness and a nice silky gravy.

I'm very fond of beef and ale/Guinness pies and stews so hopefully this will be a nice variation on a theme. It's not the healthiest of recipes but it's a single figure temperature outside so I'm looking forward to the homely warmth it should provide.

chrisivens chrisivens Posted 20 Feb 2010 4:27 PM

I agree with one of your correspondents, in as much as I would never make this pie with mince. Diced seat and (not a baking potato)but a variety such as King Edward or Kerr's Pink. Instead of Marmite I use two small tsps. of Bovril and a dash of Worcershire sauce. Give it a try. Smashing!!!!!

HaddyAnne HaddyAnne Posted 19 Feb 2010 6:10 PM

My father was a Yorkshire Man,a Miner as a young man. As my mother died when I was ten he used to do all the cooking until getting married again after a few years. He used to make a Meat& Potato Pie to die for. When I was still at home and going to work as an apprentice Plumber, I often used to take a wedge of His Pie to work obviously cold and it had Pastry on top and Bottom. I'm fairly sure the Filling was Meat(Good Beef diced) and Potatoes part cooked and sliced placed on top of meat,nothing else. He always said there were many recipes for this Yorkshire dish. However this one travelled best down the Pit. Whilst doing my National Service I was talking to a fellow Conscript he told me whenever he arrived home on leave the first thing he did was to raid the fridge and get a wedge of Meat & Potato Pie. His mother obviously put pastry on the bottom as well. So previous comments saying Never may not always apply.

GeraldP10298 GeraldP10298 Posted 18 Feb 2010 4:05 PM

quick, easy and effective for a family dinner

markH12306 markH12306 Posted 26 Jan 2010 10:50 PM

In Yorkshire a Meat and Potato pie would be made with Diced Chuck Steak,NEVER with Mince,Never with Carrot and definitely never with a pastry base only thick Shortcrust or Suetcrust on the top. Serve with Mushy Peas the gravy and pickled Beetroot or Onions.

RobertJ67648 RobertJ67648 Posted 20 Oct 2009 11:43 AM

In Yorkshire a Meat and Potato pie would be made with Diced Chuck Steak,NEVER with Mince,Never with Carrot and definitely never with a pastry base only thick Shortcrust or Suetcrust on the top. Serve with Mushy Peas the gravy and pickled Beetroot or Onions.

RobertJ67648 RobertJ67648 Posted 20 Oct 2009 11:43 AM

I add a tbspn of meaty gravy granules to 'beef' it up a bit.

MrsChip MrsChip Posted 25 Sep 2009 7:34 PM

well worth making

dotmargrave dotmargrave Posted 25 Sep 2009 11:51 AM

Ooops sorry forgot to rate it

LesleyP18045 LesleyP18045 Posted 07 Sep 2009 3:04 PM

I followed this recipe to the letter and found it to be rather bland, it was greatly improved with 2 oxo's and mixed herbs.

LesleyP18045 LesleyP18045 Posted 07 Sep 2009 2:57 PM

I added 1 tsp of black pepper to give it a lovely peppery tast.

ShaneL90891 ShaneL90891 Posted 03 Sep 2009 1:21 PM

The butter 75g is added at the pastry stage

Nora R Nora R Posted 31 Jul 2009 11:42 AM

I am about to make this pie, but you don't list BUTTER in the ingredients but suddenly state to add BUTTER & LARD I am confused. Please advise.

Freddie6 Freddie6 Posted 31 Jul 2009 11:27 AM