This hearty Hairy Bikers Cheese Potato Pie is made with a rich and savoury minced beef filling simmered with onions and carrots, all tucked under a fluffy mash loaded with mature cheddar cheese. This recipe creates a deeply savoury and incredibly satisfying pie, boasting a rich, meaty filling and a golden, cheesy potato topping that’s crisped to perfection. Perfect for a comforting family meal any day of the week, this is the ultimate one-pot wonder that will please everyone at the table and serves 6 people generously.
Hairy Bikers Cheese Potato Pie Ingredients
For the Cheesy Potato Topping:
- 1.2kg (about 6 large) floury potatoes, such as Maris Piper or King Edward
- 75g (1/3 cup) unsalted butter
- 100ml (1/3 cup plus 1 tbsp) whole milk
- 200g (2 cups) mature cheddar cheese, grated
For the Meat Filling:
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 carrots, finely diced
- 2 cloves garlic, crushed
- 750g lean ground beef (mince)
- 2 tablespoons plain flour
- 500ml (2 cups plus 2 tbsp) beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato purée
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper
How To Make Hairy Bikers Cheese Potato Pie
- Prepare the potato topping: Peel the potatoes and chop them into even-sized chunks. Place them in a large saucepan of cold salted water, bring to the boil, and cook for 15-20 minutes until very tender.
- Make the cheesy mash: Drain the cooked potatoes well in a colander and leave them to steam dry for a few minutes. Return the potatoes to the saucepan and mash them until smooth. Add the butter, milk, and about three-quarters of the grated cheddar cheese. Beat well with a wooden spoon until the butter and cheese are melted and the mash is smooth and creamy. Season generously with salt and pepper.
- Sauté the vegetables: While the potatoes are cooking, start the filling. Heat the olive oil in a large, deep ovenproof skillet or casserole dish over a medium heat. Add the onions and carrots and cook gently for 8-10 minutes until softened. Add the crushed garlic and cook for another minute until fragrant.
- Brown the meat: Turn up the heat, add the ground beef to the pan, and cook for 5-7 minutes, breaking it up with a spoon, until it is browned all over.
- Create the gravy: Sprinkle the flour over the meat and stir it in. Cook for one minute, then gradually pour in the beef stock, stirring constantly. Add the Worcestershire sauce, tomato purée, and dried thyme. Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally, until the sauce has thickened. Season to taste.
- Assemble the pie: Spoon the cheesy mashed potato over the hot meat filling. Use a fork to spread the mash right to the edges of the dish and to fluff up the top, creating lots of rough ridges.
- Bake until golden: Sprinkle the remaining grated cheddar cheese over the top of the mash. Place the pie in a preheated oven at 200°C (180°C Fan / 400°F) and bake for 20-25 minutes, or until the filling is bubbling up at the sides and the cheesy topping is golden brown and crisp. Let it stand for a few minutes before serving.
Recipe Tips
- Use floury potatoes: For the best light and fluffy mash, it’s important to use a floury potato variety like Maris Piper, King Edward, or Russets. Waxy potatoes can become heavy or even gluey when mashed.
- Steam dry your potatoes: This is a crucial step for a perfect mash. After draining the boiled potatoes, letting them sit in the colander for a couple of minutes allows any excess moisture to evaporate. This prevents a watery mash and ensures a fluffy texture.
- Choose a strong cheese: To get a proper cheesy flavour in the topping that can stand up to the rich meat filling, use a good, strong, mature or extra-mature cheddar cheese.
- Create a rough surface: Don’t smooth the top of your mash too much! Dragging a fork over the surface to create lots of peaks, valleys, and ridges is the secret to getting a wonderfully crisp and golden-brown topping in the oven.
What To Serve Cheese Potato Pie
This hearty cheese and potato pie is a real one-pot meal that has your meat, potatoes, and veg all in one dish. However, it’s always lovely served with some simple green vegetables on the side to cut through the richness. Steamed green beans, buttered savoy cabbage, or some sweet garden peas are the perfect traditional accompaniments.
How To Store Cheese Potato Pie Leftovers
- Refrigerate: Allow the pie to cool completely, then cover it tightly with foil or transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat portions thoroughly in the microwave or place the whole dish back in the oven until piping hot.
- Freeze: This pie freezes brilliantly, making it a great batch-cook meal. You can freeze the entire pie before the final bake. Just assemble, let it cool, then wrap well in a double layer of cling film and a layer of foil. It will keep for up to 3 months. Thaw fully in the refrigerator before baking as instructed.
Hairy Bikers Cheese Potato Pie Recipe Nutrition Facts
Serving Size: 1/6th of pie
- Calories: 610 kcal
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 110mg
- Sodium: 750mg
- Total Carbohydrate: 42g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 38g
Frequently Asked Questions
- What is the difference between this pie and a cottage or shepherd’s pie? This recipe is essentially a very cheesy and luxurious version of a classic British cottage pie. A cottage pie is made with beef, while a shepherd’s pie is made with lamb. This version puts the focus on a rich cheddar cheese flavour in the mashed potato topping.
- Can I make a vegetarian version of this pie? Absolutely. For a delicious vegetarian alternative, substitute the ground beef with two cans of drained green or brown lentils and some finely chopped mushrooms. Use a rich vegetable stock instead of beef stock and add a splash of soy sauce for a deeper savoury flavour.
- Can I assemble the pie in advance? Yes, this is a great dish to prepare ahead of time. You can assemble the entire pie, allow it to cool, and then keep it covered in the refrigerator for up to 2 days before you plan to bake it. You may need to add 10-15 minutes to the baking time as you’ll be cooking it from chilled.
- Why is my mashed potato topping sometimes runny? A runny mash is usually caused by excess water. This can happen if the potatoes weren’t drained properly or if too much milk was added. The key is to let the potatoes steam dry in the colander for a few minutes after draining them, and to add the milk a little at a time until you reach the desired consistency.
Hairy Bikers Cheese Potato Pie Recipe
Description
A hearty and comforting Cheese Potato Pie inspired by the Hairy Bikers. This ultimate family meal features a rich, savoury ground beef filling topped with a fluffy, golden, and extra-cheesy mashed potato crust. True British comfort food at its best.
Ingredients
For the Topping:
For the Filling:
Instructions
- Make mash: Boil potatoes until tender. Drain and steam dry. Mash with butter, milk, and three-quarters of the cheese. Season.
- Make filling: Sauté onions and carrots until soft. Add garlic. Brown the beef.
- Create gravy: Stir in flour, then gradually add stock, Worcestershire sauce, tomato purée, and thyme. Simmer for 20-25 minutes until thickened.
- Assemble: Spoon the cheesy mash over the hot meat filling in an ovenproof dish.
- Bake: Fluff the top of the mash with a fork, sprinkle with remaining cheese, and bake at 200°C (180°C Fan) for 20-25 minutes until golden and bubbling
