Beef and vegetable pies
Indulge in these savory Beef and Vegetable Pies, featuring tender beef, hearty vegetables, and a flaky puff pastry crust. Perfectly seasoned with Worcestershire sauce and simmered in a rich beef broth, this classic comfort food promises a satisfying meal for any occasion.
- 06 Apr 2025
- Cook time 125 min
- Prep time 30 min
- 4 Servings
- 12 Ingredients
Beef and vegetable pies are a delightful and comforting dish perfect for any meal. Combining tender beef with a medley of nutritious vegetables all wrapped in flaky puff pastry, these pies are sure to be a hit with the whole family. Whether you're looking for a hearty dinner or an impressive dish to serve guests, these pies are a great choice. Follow this recipe for an easy-to-make and delicious meal.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Dice the beef into bite-sized pieces.
- Finely chop the onion, and dice the carrots and potato.
- Mince the garlic cloves.
- In a large skillet or saucepan, heat the olive oil over medium-high heat.
- Season the diced beef with salt and pepper, then coat with the all-purpose flour.
- Add the beef to the skillet and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same skillet, add the chopped onion and carrots. Cook until the vegetables are soft, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Return the browned beef to the skillet with the vegetables.
- Pour in the beef broth and add the diced potato.
- Stir in the Worcestershire sauce, bring to a boil, then reduce the heat and let it simmer for about 30 minutes or until the beef and vegetables are tender and the sauce has thickened.
- Add the peas in the last 5 minutes of cooking. Adjust seasoning with salt and pepper to taste. Remove from heat and let it cool slightly.
- On a lightly floured surface, roll out the puff pastry sheet and cut it into circles that will fit your pie dishes or ramekins (about 4-6 inches depending on the size of your dishes).
- Fill each pie dish with the beef and vegetable mixture, leaving a little space at the top for the pastry.
- Place the puff pastry circles over the filled pie dishes. Press the edges to seal them. If needed, you can crimp the edges with a fork.
- Cut small slits in the top of the pastry to allow steam to escape.
- Brush the tops of the pastry with the beaten egg to give them a nice golden color.
- Place the pies in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- Let the pies cool slightly before serving. Enjoy your homemade beef and vegetable pies!
- You can make individual pies using ramekins or a larger family-size pie.
- This recipe can be easily doubled if you're serving a larger crowd.
- Leftovers can be frozen and reheated later.
Tips:
- Make sure to cut the beef and vegetables into small, uniform pieces for even cooking.
- Pre-cook the beef and vegetables to ensure they are tender and flavorful before baking in the puff pastry.
- Use cold puff pastry to achieve the flakiest crust. Chilling it in the fridge before use can help.
- Brush the puff pastry with beaten egg to achieve a beautiful golden-brown finish.
- Allow the pies to cool slightly before serving to prevent the filling from spilling out.
- Feel free to customize the vegetables based on what's in season or your personal preference.
Your beef and vegetable pies are now ready to be enjoyed! Serve them hot, straight out of the oven, for the best flavors and textures. These pies are perfect for any occasion and make for a satisfying, comforting meal that everyone will love. Enjoy your homemade creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 600 grams |
| Energy | |
| Calories 830kcal | 41% |
| Protein | |
| Protein 45g | 31% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 5g | 13% |
| Sugar 7g | 7% |
| Fat | |
| Fat 50g | 59% |
| Saturated 13g | 43% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 300ug | 34% |
| Choline 200mg | 37% |
| Vitamin B1 0.47mg | 39% |
| Vitamin B2 0.54mg | 41% |
| Vitamin B3 11mg | 67% |
| Vitamin B6 0.67mg | 40% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 2.56ug | 107% |
| Vitamin C 20mg | 21% |
| Vitamin E 1.29mg | 9% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.32mg | 35% |
| Iron, Fe 7mg | 60% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 950mg | 28% |
| Selenium, Se 54ug | 100% |
| Sodium, Na 1300mg | 87% |
| Zinc, Zn 9mg | 83% |
| Water | |
| Water 450g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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