Description
This comforting Beef and Vegetable Pie features tender, slow-cooked beef chuck steak combined with hearty carrots and potatoes in a rich, flavorful gravy, all enclosed in golden, flaky puff pastry. Ideal for family dinners or casual entertaining, this homemade pie brings classic comfort food to your table with a satisfying blend of spices and herbs.
Ingredients
Scale
Pie Crust
- 1 kg Puff pastry (frozen, 6 sheets; 8 sheets if using rectangle dish, with some wastage)
Filling
- 1 kg beef chuck steak, cut into 2.5cm cubes
- 1/2 cup plain flour
- 1 tsp salt
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1 tsp black pepper, freshly ground
- 3 tbsp olive oil
- 2 onions, diced
- 1/2 tsp sea salt
- 4 garlic cloves, crushed
- 3 carrots, cut into 1cm cubes
- 2 cups beef stock
- 1 tsp beef stock powder or 1 cube
- 2 tbsp Worcestershire sauce
- 3 tbsp tomato sauce (or ketchup)
- 2 bay leaves
- 3 thyme sprigs
- 4 potatoes (approx. 700g), peeled and cut into 2cm cubes
Glaze
- 1 egg yolk
- 2 tbsp water or milk
Instructions
- Preheat Oven: Set your oven to 150°C to warm up while you prepare the filling and pastry.
- Prepare Beef: Toss the beef cubes with plain flour, salt, cumin, paprika, and freshly ground black pepper until evenly coated.
- Brown Beef: Heat olive oil in a large heavy-based pan or Dutch oven over medium-high heat. Brown the beef in batches until nicely seared on all sides, then set aside.
- Sauté Vegetables: In the same pan, add diced onions and sea salt; cook until softened, then add crushed garlic and continue cooking until fragrant.
- Add Vegetables & Liquids: Return beef to pan; add carrots, potatoes, beef stock, beef stock powder (or cube), Worcestershire sauce, tomato sauce, bay leaves, and thyme sprigs. Stir to combine well.
- Simmer: Cover the pan with a lid and let the mixture cook slowly on low heat for about 3 hours, until the beef is tender and the sauce has thickened into a rich gravy.
- Assemble Pie: Once filling is ready, remove bay leaves and thyme sprigs. Roll out puff pastry and line a baking dish, pour in the beef and vegetable filling, then cover with another sheet of puff pastry. Seal edges well and trim excess pastry.
- Glaze: Mix egg yolk with water or milk and brush over the top of the pastry for a golden finish.
- Bake Pie: Place the pie in the preheated oven and bake at 150°C for around 2 hours, until the pastry is golden brown and crisp, and the filling is bubbling through the edges.
- Rest and Serve: Allow the pie to rest for 10-15 minutes before slicing and serving to let the filling set slightly for easier serving.
Notes
- This pie is a fantastic comfort food classic, with a slow-cooked, tender beef and vegetable filling that’s perfect for chillier evenings.
- You can prepare the filling a day ahead to save time; reheat before assembling and baking the pie.
- Use fresh herbs if available for extra aroma and flavor.
- Adjust seasoning to taste, especially if using homemade beef stock which might be saltier.
- Make sure to seal the pastry edges properly to prevent any filling leakage during baking.
Nutrition
- Serving Size: 1 serving
- Calories: 928 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 59 g
- Saturated Fat: 17 g
- Unsaturated Fat: 42 g
- Trans Fat: 0.5 g
- Carbohydrates: 71 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 88 mg
