Craving a classic winter warmer? Make this hearty beef and veggie pie for dinner tonight. With golden pastry and a flavourful filling, it’s an easy family winner.
Serves44
Cook time2 hr 30 mins2 hour 30 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
Ingredients
1 tbsp olive oil
1kg Coles Australian Beef Chuck Steak, cut into 2cm pieces
1 brown onion, finely chopped
1 garlic clove, crushed
1/4 cup (60g) plain flour
2 cups (500ml) beef stock
400g can diced tomatoes
1 carrot, peeled, halved, cut into 2cm pieces
200g cup mushrooms, halved
1 sheet ready-rolled puff pastry
1 Coles Australian Free Range Egg, lightly whisked
2 x 350g tub Coles Crème Royale Mashed Potato
Steamed green beans, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large heavy-based saucepan over high heat. Add the beef and cook, in 3 batches, stirring, for 5 mins or until well browned. Transfer to a heatproof bowl. Reduce heat to medium. Add the onion and garlic to the pan and cook, stirring, for 5 mins or until soft.
Step 2
Add the flour and cook, stirring, for 30 secs. Gradually add the stock, stirring and scraping the base of the pan. Stir in the tomato. Return the beef to the pan. Bring to a simmer. Reduce heat to low and cook, covered, for 1 hour.
Step 3
Add the carrot and mushroom to the pan and cook for 30 mins or until meat is very tender. Uncover and cook, stirring occasionally, for a further 30 mins or until liquid has reduced and thickens. Set aside to cool.
Step 4
Preheat oven to 190°C. Transfer the beef mixture to a 6-cup (1.5L) baking dish. Place the pastry sheet over the beef mixture to enclose the filling, pressing the edges to seal. Use a knife to make a few cuts into the centre of the pastry. Whisk the egg in a small bowl with a little water. Brush the egg mixture over the pastry. Bake for 30 mins or until the top is golden.
Step 5
Meanwhile, heat the mashed potato following packet directions. Serve the pie with the mashed potato and green beans.
1kg Coles Australian Beef Chuck Steak, cut into 2cm pieces
1 brown onion, finely chopped
1 garlic clove, crushed
1/4 cup (60g) plain flour
2 cups (500ml) beef stock
400g can diced tomatoes
1 carrot, peeled, halved, cut into 2cm pieces
200g cup mushrooms, halved
1 sheet ready-rolled puff pastry
1 Coles Australian Free Range Egg, lightly whisked
2 x 350g tub Coles Crème Royale Mashed Potato
Steamed green beans, to serve
Description
Craving a classic winter warmer? Make this hearty beef and veggie pie for dinner tonight. With golden pastry and a flavourful filling, it’s an easy family winner.
Method
Step 1
Heat the oil in a large heavy-based saucepan over high heat. Add the beef and cook, in 3 batches, stirring, for 5 mins or until well browned. Transfer to a heatproof bowl. Reduce heat to medium. Add the onion and garlic to the pan and cook, stirring, for 5 mins or until soft.
Step 2
Add the flour and cook, stirring, for 30 secs. Gradually add the stock, stirring and scraping the base of the pan. Stir in the tomato. Return the beef to the pan. Bring to a simmer. Reduce heat to low and cook, covered, for 1 hour.
Step 3
Add the carrot and mushroom to the pan and cook for 30 mins or until meat is very tender. Uncover and cook, stirring occasionally, for a further 30 mins or until liquid has reduced and thickens. Set aside to cool.
Step 4
Preheat oven to 190°C. Transfer the beef mixture to a 6-cup (1.5L) baking dish. Place the pastry sheet over the beef mixture to enclose the filling, pressing the edges to seal. Use a knife to make a few cuts into the centre of the pastry. Whisk the egg in a small bowl with a little water. Brush the egg mixture over the pastry. Bake for 30 mins or until the top is golden.
Step 5
Meanwhile, heat the mashed potato following packet directions. Serve the pie with the mashed potato and green beans.
