Puff pastry beef and vegetable pie

    1 hour 25 min

    Puff pastry is used to make these flaky and delicious homemade roast beef and vegetable pies that are great for weeknight dinners.

    6 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 425g cubed beef stew meat
    • 1 onion, diced
    • 2 potatoes, peeled and diced
    • 2 carrots, diced
    • 1 stalk celery, diced
    • 1 clove garlic, crushed
    • 2 tablespoons plain flour
    • 2 tablespoons butter
    • 1 bay leaf
    • salt and ground black pepper to taste
    • 700ml reduced salt beef stock
    • 240ml milk
    • 1 sprig fresh rosemary
    • 100g frozen peas
    • 500g frozen puff pastry, thawed

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4.
    2. Heat olive oil in a large pot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery and garlic; cook and stir until slightly tender, 3 to 4 minutes.
    3. Stir flour, butter, bay leaf, salt and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
    4. Mix milk and rosemary into stew mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
    5. Pour stew mixture into individual puff pastry pie lined dishes or a 30cm cast iron pan; top with puff pastry, crimping the sides of the pastry down tightly. Cover with foil.
    6. Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

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