How to Make a Hearty Beef and Vegetable Pie
There’s nothing quite as comforting as a warm, homemade beef and vegetable pie. With chunks of tender beef, flavorful vegetables, and a golden, flaky pastry crust, this pie is perfect for family dinners or cozy nights in. The best part? It’s easier to make than you might think! Follow this simple guide, and you’ll have a delicious meal that everyone will love.
Ingredients
Before you start, gather all your ingredients so you’re ready to go. Here’s what you’ll need:
For the filling:
– 500 grams (about 1 pound) of beef, diced (preferably stewing beef or chuck steak)
– 2 tablespoons of olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 2 carrots, chopped into small pieces
– 1 potato, peeled and diced
– 1 cup of peas (frozen is fine)
– 2 tablespoons of tomato paste
– 2 cups of beef stock
– 2 tablespoons of plain (all-purpose) flour
– 1 teaspoon of dried thyme (optional)
– Salt and pepper to taste
For the pastry:
– 2 sheets of store-bought puff pastry (or make your own pastry if you prefer)
– 1 egg, beaten (for brushing the pastry)
Tools You’ll Need
- Large frying pan or saucepan
- Wooden spoon
- Oven-proof pie dish
- Rolling pin (if using homemade pastry)
- Kitchen brush (for the egg wash)
Step 1: Prepare the Beef
First, heat the olive oil in a large frying pan or saucepan over medium heat. Add the diced beef, season it with salt and pepper, and cook until the beef is browned on all sides. Browning the meat will help lock in flavor and create a delicious base for your filling.
Once the beef is browned, remove it from the pan and set it aside on a plate. You’ll need this pan later for cooking the vegetables, so don’t clean it just yet!
Step 2: Cook the Vegetables
In the same pan, add a little more olive oil if needed. Sauté the diced onion until it’s soft and golden, then add the minced garlic and cook for another minute.
Next, toss in the chopped carrots, potato, and thyme (if using). Stir for 2–3 minutes to coat the veggies with all those delicious flavors.
Step 3: Make the Filling
Sprinkle the flour over the vegetables in the pan. Stir well to combine; this will help thicken the pie filling later. Add the tomato paste and give it another stir.
Now, pour in the beef stock, stirring constantly to make sure there are no lumps from the flour. Return the browned beef to the pan, and add the peas. Bring everything to a gentle simmer and let it cook for about 30–40 minutes, stirring occasionally.
The goal here is to let the beef become tender while allowing the mixture to thicken into a rich, hearty filling. Taste the filling and add more salt or pepper if needed. Once done, let the mixture cool slightly.
Step 4: Prepare the Pastry
Preheat your oven to 200°C (about 400°F).
If you’re using store-bought puff pastry, take it out of the fridge and let it soften slightly so it’s easier to work with. Roll it out if needed to match the size of your pie dish.
Grease the pie dish lightly with some oil or butter to prevent sticking. Place one sheet of pastry into the dish, gently pressing it down to cover the base and sides. Trim any excess pastry hanging over the edges.
Step 5: Assemble the Pie
Spoon the cooled beef and vegetable filling into the pastry-lined dish, spreading it out evenly. Be careful not to overfill the dish, as the filling needs a little space to bubble and cook in the oven.
Place the second sheet of pastry over the top of the pie. Press the edges of the top and bottom pieces of pastry together to seal the pie. You can use a fork to press the edges down or crimp them for a decorative touch.
Use a knife to cut a few small slits in the top of the pastry. This will help steam escape while the pie bakes.
Brush the top of the pastry with the beaten egg to give it a golden, shiny finish.
Step 6: Bake the Pie
Place your pie in the oven and bake for 25–30 minutes, or until the top is golden brown and puffed up. Keep an eye on it to make sure the pastry doesn’t burn.
Once done, take the pie out of the oven and let it cool for a few minutes.
Step 7: Serve and Enjoy
Your hearty beef and vegetable pie is ready! Slice it up and serve with a side salad, steamed greens, or mashed potatoes. This pie is sure to be a crowd-pleaser, and the leftovers (if there are any!) taste just as good the next day.
Final Tips
- If you have extra filling, save it for another recipe—like a stew or pot pie.
- Feel free to swap out vegetables based on what you have on hand. Mushrooms, celery, or green beans are great alternatives.
- Don’t rush the beef cooking process; the long simmer makes it tender and flavorful.
Making a homemade beef and vegetable pie doesn’t have to be complicated. With a little effort, you can create a wholesome, hearty dish that brings people together and fills your home with the delicious aroma of comfort food. So, grab your apron and get cooking—your family and taste buds will thank you!
