A delicious warming Beef & Vegetable Pie with an easy shortcrust pastry top. Perfect to whip up for a cosy Winter dinner!
Winter has most definitely arrived here in the UK. We were blessed with a mild Autumn but with the arrival of this cold snap we’re all now feeling the chill.
And although it’s hard to say goodbye to the warmer weather, I have to admit that I love this time of year for food!
As Christmas approaches this time of year for me is all about delicious comfort food; stews and casseroles, big Sunday roasts, slow cooker meals, fruit crumbles and tasty pies!
Today, I am making this warming Beef & Vegetable Pie that’s absolutely perfect for a cosy Autumn or Winter meal that the whole family will love.
Making The Meat Filling
For the filling of my pie I used beef and mixed vegetables like carrots, celery and mushrooms and cooked them all on the stove in a thick Guinness sauce.
See the recipe card at the bottom of the post for the full list of ingredients.
The Guinness makes for a really rich gravy which is just what you want in this kind of pie!
If you don’t have Guinness then any stout or ale will do or you can substitute it completely for beef stock instead.
Whilst the filling is simmering, you can get on with making the pastry.
Making The Pie Crust
People are often reluctant to make their own pastry as it’s got a reputation for being more difficult than it really is.
All you need is flour and butter and a touch of water, so simple!
My beef and vegetable pie does not have a bottom crust, so you are only going to need one sheet of pastry.
If you have a stand mixer, then it makes it super simple to whip up a crumbly shortcrust pastry. And there’s something really satisfying about making it all from scratch.
But that being said, if you are short on time or just can’t really be bothered then there really is no shame in using shop bought pastry!
I frequently use those pre-rolled puff pastry sheets from the supermarket when I’m making things like my Cheesy Chicken & Sausage Lattice Pie or my Leftover Turkey, Cranberry & Brie Pie.
The pastry dough is then rested in the fridge for half an hour. This makes it easier to roll out and handle.
When the pie filling is cooked and the pastry is resting, then simply spoon the meat mixture into an ovenproof pie dish ready for the pastry lid.
Finishing The Pie
Once the pastry is rolled out, simply place it on top of the pie filling and trim the sides.
Crimp the edges with a fork and then add a slit to the centre to allow the steam to escape.
Then using a beaten egg, give the pastry a quick egg wash which will help it turn a lovely golden brown colour.
This delicious pie is perfect to make and assemble on a Sunday afternoon before heading out for a walk or run around the playground.
Then once you get home (probably tired and very very cold!) simply pop it in the oven and in 35 minutes you will have the most delicious and warming dinner to serve up.
It’s also a great recipe to make up for visiting family and friends over the Christmas period. Everyone loves a home-cooked pie!
If you try my Beef & Vegetable Pie please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
I love easy recipes and it doesn’t get much easier than my hearty Beef Casserole cooked in the slow cooker!
A real winter warmer that is perfect for batch cooking.
Cook this on a Sunday, stash some in the freezer and then leave the rest for dinner the next day when it will taste incredible served with creamy mash!
If you’re looking for a large bowl of food that feels like a giant hug, then look no further! My Sausages in Onion Gravy is just the thing you need to warm you up on a cold Winter’s Day.
PrintBeef & Vegetable Pie
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 5 1x
- Category: Dinner
- Method: Baked
- Cuisine: British
Description
A delicious warming Beef & Vegetable Pie with an easy shortcrust pastry top. Perfect to whip up for Bonfire Night!
Ingredients
Pie Filling
- 1 tbsp oil
- 1 kg diced beef
- 1 onion, chopped
- 2 garlic cloves, chopped
- 30g plain flour
- 2 carrots, sliced in rounds
- 1 celery stalk, chopped
- 350g button mushrooms
- 440ml Guinness
- 1 beef stock cube or stock pot
- 2 tsp Dijon mustard
- ½ tsp fresh thyme, chopped
- ½ tsp fresh rosemary, chopped
Pastry Top:
- 225g plain flour
- 100g butter, cold and cut into cubes
- pinch of salt
- 4 tbsp water
- 1 egg
Instructions
- Add the oil to a large pan or casserole dish and heat gently. Fry the beef in two or three batches until browned, then remove and keep in a bowl.
- Fry the onions and garlic for 2 minutes and then quickly stir in the flour and cook for another minute.
- Add the carrots, celery, mushrooms, Guinness, beef stock, mustard and herbs and mix well.
- Add back in the beef, bring to the boil and the simmer on a low heat for approximately 45 minutes until the meat and veggies are cooked and the sauce has reduced right down.
- Meanwhile make the pasty by adding the flour, butter and salt to your stand mixer. Use a flat beater and mix on a low speed (1 or 2) for a couple of minutes. Slowly pour in the water and increase to speed 4 for another minute. Or if using pre-made pastry, then you can skip Steps 5 & 6.
- Remove the pastry, mould it into a ball, wrap in cling film and place in the fridge for 30 minutes.
- When the pie filling is cooked transfer it into an oven proof dish.
- Remove the pastry from the fridge and roll it out big enough to cover the dish.
- Place it on top of the pie filling and trim the sides. Crimp the edges with a fork and then add a slit to the centre to allow the steam to escape.
- Quickly beat the egg in a cup and use a pastry brush to egg wash the top of the pastry.
- Bake in a preheated oven at 180c for 35 minutes until golden brown on top.
- Serve immediately with green vegetables.
Stuart Collins says
Absolutely delicious, although I did add peas and turnip along with carrots and mushrooms! Easy peasy to cook! Thank you for the recipe
★★★★★
Nila says
I cheated and used shop bought pastry as I was short on time but this pie is delicious. Real comfort food. Will try making my own pastry next time.
★★★★★