Perfect Dinners

Beef and Vegetable Pie

Beef and Vegetable Pie

 Prep.Time: 20 mins
 Cook.Time: 75 mins
 Difficulty: Moderate
 Serves: 6


 Large Saucepan
 Medium Saucepan
 Large Glass Roasting Dish
 Sharp Knife
 Chopping Board
 Wooden Spoon
 Rolling Pin


 500g/1.1lb Beef
 2 Red Onions
 2 Cooking Onions
 2-3 Cloves Garlic
 2 Tbsp Olive Oil
 Black Pepper
 2 Beef Stock Cubes
 2 Carrots
 1 Medium Potato
 Handful of Green Beans
 4 tsp Gravy Browning
 500g/1.1lb Puff Pastry
  (ready made is fine)
 1 egg
 1 tsp Mixed Herbs
 1 tsp Thyme
 200g/7oz Mushrooms
 knob of butter


Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Peel and chop onions finely and fry in olive oil until soft.
Add finely chopped garlic, sauté for a few minutes.
Cut beef to 2.5cm / 1" squares, add to pan and fry until browned.
Add stock cubes, pepper, and herbs and stir to coat all ingredients.
Peel and dice the carrots and potatoes and top and tail the green beans and half.
Cook the carrots and potatoes in the medium saucepan until they soften a little.
Peel and quarter the mushrooms and stir into beef mixture along with the vegetables.
Mix gravy browning with a little cold water and pour slowly into pan, stirring constantly.
When mixture is nice and thick, remove from heat and pour into glass roasting dish.
Roll out pastry to about ½cm / ¼" thickness, ensuring it will cover the dish.
Spread the knob of butter around the top edge of the glass dish to help the pastry stick.
Lay pastry over dish and push into corners.
Press all around the edge to seal.
Cut off excess pastry and use this to make decorations for the pie if you wish.
Brush pastry with beaten egg.
Cut a little air vent in centre of pie.
Bake in centre of oven for 40 minutes.
Serve with season vegetables or chips and beans.

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