Last Updated on 21 October, 2025 by Elby | The Tasteful Pantry
Chunky beef and mash pie is a rich slow-cooked beef filling on top of fluffy mashed potatoes and golden puff pastry – this pie recipe has it all! This pie flips the traditional structure on its head—with creamy mash forming the base, a hearty beef filling in the centre, and a crisp pastry lid to seal it all in. Perfect for cosy nights or relaxed weekend dinners.
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This beef pie recipe is also a great way to make use of leftover mash or stew from earlier in the week. Instead of starting from scratch, simply layer and bake – it’s a clever way to reduce food waste while still putting something special on the table.
Chunky Beef Pie Ingredients
For the mash base: Use my Mash Potato and Garlic and Thyme recipe, or simply use any mash potato recipe or leftover mash.
For the beef filling: Slow-cook beef cut, red wine, stock and a bunch of flavours make the delicious filling for this pie.
To top: A sheet of puff pastry, egg and a sprinkle of seeds or herbs is all it takes.
Method for the Best Beef and Mash Pie
- Make the mash:
Follow instructions or use leftover. - Prepare the filling:
Cook the beef, onion and garlic in a large pot or Dutch oven, before adding other filling ingredients - Simmer:
Cover and simmer for 2 hours, remove the lid and simmer further to thicken the sauce. - Assemble the pie:
Preheat oven, grease pie dish and spoon the beef mixture over the mashed potato base. Cover with pastry, brush with egg and sprinkle with seeds or herbs (if using). - Bake:
Bake until the pastry is puffed and golden. Serve and enjoy!
Variations, Serving and Storing suggestions
- Add mushrooms, peas, kale or carrots to the chunky beef filling – a pie is a great way to use up older veggies
- Swap out the beef for lamb or lentils for a twist
- Use dairy-free mash and gluten-free pastry for dietary needs
- Pair this beef and mash pie with steamed greens, roasted carrots, or a crisp green salad for balance. It’s also delicious on its own
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave. The beef filling also freezes beautifully—make a double batch and save half for later
Feedback and More
Did you try the Chunky Beef and Mash Pie recipe? I would love to hear from you. Why not leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
If you liked this dish, check out some of my other Pastry recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Chunky Beef and Mash Pie
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Pie Base
- 1 quantity Mashed Potato with Garlic and Thyme - (or any mash potato)
Filling
- 2 tbsp vegetable oil
- 650 grams chuck steak - or blade, or any cut good for slow cooking
- ½ tsp salt
- ½ tsp pepper
- 1 onion - finely chopped
- 2 cloves garlic - finely chopped
- ¼ cup flour - plain, all purpose
- 2 tbsp tomato paste
- 250 ml beef stock - salt-reduced
- 500 ml red wine - dry full bodied (eg. shiraz or cab sauv)
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 4 sprigs thyme
- ½ tsp sugar
Pie Top
- 1 sheet puff pastry - frozen
- 1 small egg - lightly beaten
- dried thyme leaves, sesame or poppy seeds - optional toppings
Instructions
Base
- Make one quantity of Mash Potato with Garlic and Thyme, or make any version of mash you like. Plain made with butter, a dash of milk, salt and pepper works well – as there is so much flavour in the filling.
Filling
- Heat 1 tablespoon of the oil in a large cast iron or heavy based pot. Add the steak and cook over high heat to brown on all sides. Do this in several batches if you have increased the quantities – the meat shouldn’t be stewing in its own juices. Transfer to a bowl and set aside.
- Add the remaining oil to the pot and cook the onion for 2 minutes, before adding the garlic and stirring for a further minute.
- Reduce the heat to medium and add the flour, stirring to coat the onion and garlic.
- Gradually add the tomato paste and stock and stir to form a thick paste.
- Stir in the wine, Worcestershire, bay leaves and thyme and return the beef to the pot. Cover and simmer for 2 hours. Check occasionally to ensure the sauce is not simmering too rapidly or sticking to the pot.
- Remove the lid and simmer for a further 15-30 minutes, or until the sauce has reduced to a thick gravy consistency and the meat is falling apart. Refrigerate until cooled (should be no warmer than room temperature).
Assembly
- Preheat oven to 200°C | 180°C fan forced and lightly grease a large pie dish.
- Spread the mash potato over the bottom of the dish in an even layer.
- Top with the beef filling.
- Lie the sheet of pastry over top of the beef and press the pastry onto the top edges of the pie dish – to stop the filling from escaping. Fold the corners and any excess pastry back on itself towards the top of the pie – being careful not to pull it away from the pie dish. Using the bottom of a fork, press indentations around the edges of the pastry. This helps to seal the filling in and makes it look pretty.
- Puncture the top of the pastry several times with a fork to let air escape during the cook.
- Brush with the egg and sprinkle with an optional topping, if using. Bake for 25-30 minutes, or until the pastry is puffed and golden all over.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
The mash is perfect for balancing the rich sauce