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Roast Beef Pie with Potato Crust

A savory pie of sliced roast beef in gravy topped with mashed potato crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Roast Beef Pie with Potato Crust

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. In a stew pan, combine sliced beef, gravy, butter, sliced onion, pepper, salt, and enough water to create gravy.

  2. Dredge in flour to thicken and simmer gently to avoid burning.

Make the potato crust

  1. Boil potatoes until tender, then mash them smooth with milk and butter.

Assemble and bake

  1. Preheat the oven to 400°F (200°C).

  2. Transfer the stewed meat to a baking dish and layer the mashed potatoes on top.

  3. Brush the potato layer with beaten egg.

  4. Bake in the oven until the top is golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

  5. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Provides the main savoury filling and body of the pie.
Flour
Thickens the gravy as it simmers, giving the filling a smooth, cohesive texture.
Potatoes
Form the mashed topping that cooks into a soft, fluffy layer under the crust.
Butter
Adds richness and flavour to both the filling and the mashed potato topping.
Egg
Brushed on top, it helps the potato layer brown to a glossy golden colour.

The step that matters

Simmer the filling gently after adding the flour. Flour thickens the gravy only when it is stirred and heated gently. High heat or lack of stirring can scorch the starch and sugars on the pan base, causing burnt flavour and a lumpy, uneven filling.

Swap the onion

How well each one fits the dish's main ingredients (beef, butter, pepper, flour, potato, milk, egg):

  1. Chivefits better
  2. Asparagusfits better
  3. Capsicumfits about as well
  4. Onionthe original

Fit is the average pairing score against beef, butter, pepper, flour, potato, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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