Aunty Mary’s Slow-Cooked Beef Potpie

Aunty Mary’s Slow-Cooked Beef Potpie
Photo by Jason Lowe


  • 4 cups beef stock or water
  • Pinch of salt
  • 2 large onions, roughly chopped
  • A little milk
  • 7 oz. lard, at room temperature
  • 1 egg
  • 3-½ Tbs. Worcestershire sauce
  • + 7 more ingredients
    • 4 large potatoes, peeled and cut into 1-¼-inch chunks
    • 2-2/3 cups self-rising flour, sifted
    • 4 lb. beef for stew, such as skirt steak, boneless shank, brisket, or cheek, trimmed of excess fat (leave in all the gristle) and cut into 1-¼-inch cubes
    • ¾ cup cold water
    • ¼ cup vegetable oil
    • Salt and pepper
    • ½ cup all-purpose flour

Shake the meat and the flour in a plastic bag with some salt and pepper, a quick way to coat the meat in flour with no mess. Heat a Dutch oven over medium heat and add the oil. When hot, fry the onions for about 3 minutes. Add the floured meat and cook until colored, about 10 minutes. Pour in th...

View full recipe at Fine Cooking


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