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
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
1 sprig fresh rosemary
100g frozen peas
500g frozen puff pastry, thawed
Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat oven to 180 C / Gas 4.
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.
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.
Mix milk and rosemary into stew mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
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.
Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.