• 2 tablespoons olive oil
  • 450g(1lb) rib-eye steak, trimmed and cut into cubes
  • 2 large potatoes, cut into cubes
  • 4 leeks, trimmed and thickly sliced
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon plain flour
  • 1 teaspoon cayenne pepper
  • 100g(4oz) frozen petit pois
  • 200ml(7fl oz) crème frâiche
  • 300ml(½ pint) beef or chicken stock
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 375g packet ready-rolled puff pastry, thawed if frozen
  • 1 egg, lightly beaten
  • sea salt and freshly ground black pepper
  • steamed broccoli florets, to serve


  1. Preheat the oven to 190°C/375°F/Gas mark 5. Put the olive oil in a roasting tin or large pie dish and add the beef, potatoes, onions, thyme, flour and cayenne pepper. Toss well together and season to taste. Roast for 25 minutes until tender, turning the beef and vegetables occasionally to ensure they cook evenly.
  2. Remove the roasting tin from the oven, add the frozen petit pois and then stir in the crème frâiche, stock and parsley. Leave to cool slightly. Lay the pastry over the pie dish, tucking in the edges down the sides. Brush the rim with water to help it stick and then brush the top of the pie with beaten egg to glaze.
  3. Bake the beef and potato pie in the oven for 25-30 minutes, until pastry has risen and is golden and the beef and vegetables are tender. If you find it’s browning too quickly, just reduce the oven temperature a little.
  4. To serve, bring the pie directly to the table and serve on to warmed serving plates, handing round a bowl of steamed broccoli florets so everyone can help themselves.

Recipe sourced from