A hearty beef vegetable pie is delicious any time of the year but more so in the cooler months. This beef pie, with its fresh vegetables, will easily feed a family of four with a bit left over for those who like seconds. It’s a dish which is very affordable and will be loved by all!
hearty beef vegetable pie
- 700g Ritchies premium beef mince
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 rashers rindless bacon, finely diced
- 2 medium carrots, peeled, finely diced
- 2 sticks celery, finely diced
- 400g can crushed tomatoes
- ½ cup frozen or fresh peas
- 2 tablespoons plain flour
- 3 cups low salt beef stock
- salt and freshly ground black pepper
for the pie crust
- 1 egg lightly beaten
- 2 sheets frozen butter puff pastry, defrosted
hearty beef vegetable pie method
In a large sauté or frying pan on a medium heat, add olive oil, onion and bacon. Fry gently till soft and just starting to turn golden. Add the carrot and celery. Cook, stirring occasionally until the vegetables are just starting to soften. Turn the heat up to high and add the beef mince. Stirring often, cook for 2-3 minutes until browned.
Sprinkle in the flour and stir while cooking – about 15 seconds.
Pour in the stock and canned tomatoes. Stir to combine and bring to the boil. Reduce to a simmer and cook for about 25 minutes until reduced and thick. Check the seasoning. Add the peas then remove from the heat and allow to cool slightly.
Preheat the oven to 180oC
Pile the filling into a large oven proof pie dish. Brush the edges of the pie dish with water. Top with pastry, and cut away any over hang with a knife. Crimp the edges into a decorative pattern with your fingers and decorate the top of the pie with the pastry off cuts. Use a little flour on your fingers to make it easier to crimp the pastry.
Brush the pastry with beaten egg then bake for about 40 minutes until the pastry is golden and the filling is hot.
Serve with jacket potatoes and your favorite salad.
Serves: 6. Preparation time: 20 minutes. Cooking time: 1 hour and 20 minutes.