Beef and Vegetable Pot Pie

This pot pie is a classic comfort food that is perfect for a winter evening. It is packed full of flavourful beef and vegetables, encased in a flaky pastry. This dish can be easily adapted to suit your own tastes, and is sure to become a family favourite.


  • 500g beef chuck, trimmed and cut into 1cm cubes
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 tablespoons plain flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups beef stock
  • 1/2 cup frozen peas
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten


Preheat oven to 200°C (180°C fan-forced).

In a large heavy-based saucepan, heat oil over medium-high heat. Add beef and cook for 5 minutes, or until browned all over. Remove from pan and set aside.

Reduce heat to medium and add onion, carrot and celery to pan. Cook for 5 minutes, or until softened. Return beef to pan and add flour, thyme, salt and pepper. Stir until well combined. Add stock and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Add peas and cook for a further 5 minutes, or until beef is tender and vegetables are cooked through. Remove from heat.

Roll pastry out on a lightly floured surface to a 3mm-thick sheet. Cut out a 27cm circle and place over beef mixture. Trim pastry, then press edges together to seal. Make a small cut in the centre of the pastry to allow steam to escape. Brush pastry with egg and bake for 20 minutes, or until pastry is golden and cooked through.

Potential changes & improvements

There are many ways that you can change and improve this recipe to suit your own tastes. Some ideas include:

  • Adding other vegetables, such as potato, sweet potato, parsnip or turnip
  • Using a different type of meat, such as chicken, lamb or pork
  • Adding some chopped bacon for extra flavour
  • Using a different type of pastry, such as shortcrust or flaky

What other food it works well with

This pot pie is delicious served with some steamed green vegetables, such as broccoli or green beans. It also goes well with a simple salad of mixed leaves.

Common Mistakes

Some common mistakes that are made when making this dish include:

  • Not browning the beef before adding it to the pot. This step adds extra flavour to the dish.
  • Overcooking the beef so that it becomes tough and dry.
  • Not allowing the pastry to thaw properly before using it. This will result in a soggy pastry.

Nutritional Information

This pot pie is a hearty and filling meal that is packed with nutrients. Each serving provides:

  • Calories: 400
  • Protein: 28g
  • Fat: 20g
  • Carbohydrates: 28g
  • Fibre: 4g
  • Sodium: 580mg

Please note that this nutritional information is an estimate only.


This recipe contains the following allergens:

  • Beef
  • Egg
  • Gluten

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