Beef and vegetable family pie

This easy beef and veggie pie is a classic comfort food. It’s a perfect warming winter meal.



Note: + cooling time

2h 50m


  • 2 tbs olive oil
  • 2 x 500g pkts Coles Australian Beef Casserole Diced
  • 1 brown onion, coarsely chopped
  • 1 large carrot, peeled, coarsely chopped
  • 2 celery sticks, coarsely chopped
  • 2 tbs plain flour
  • 2 cups (500ml) salt-reduced beef stock
  • 1 tbs tomato paste
  • 1 tbs Worcestershire sauce
  • 1 tbs coarsely chopped thyme
  • 1/2 cup (60g) frozen peas
  • 2 tbs cornflour
  • 3 sheets Coles Frozen Puff Pastry Ready Rolled, thawed
  • 1 Coles Australian Free Range Egg, lightly whisked



Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-third of the beef and cook, turning, for 2-3 mins or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef.


Heat the remaining oil in the pan. Add the onion, carrot and celery and cook, stirring, for 5 mins or until onion softens. Return the beef to the pan and sprinkle over the flour. Cook, stirring, for 1 min or until the mixture is grainy. Add the stock, tomato paste, Worcestershire sauce and thyme. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until beef is tender. Increase heat to medium. 


Combine cornflour with 2 tbs water in a small bowl. Add to the beef mixture and stir to combine. Cook, stirring, for 5 mins or until sauce thickens. Season. Stir in the peas and set aside to cool.


Preheat oven to 200°C. Spoon the beef mixture into a 29cm fluted pie dish. Use a heart-shaped pastry cutter to cut shapes from the pastry. Brush with a little egg. Arrange over the top of the beef mixture. Bake for 30 mins or until golden brown and puffed. 


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.