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The family sized round Beef and Vegetable Pie on a dark wood table with white plates and cutlery in the background and a knife beside it.

Beef and Vegetable Pie

This delicious homemade pie has a filling of tender, slow-cooked beef, potatoes, carrots in a full of flavour gravy and all encased in golden puff pastry - comfort food at its best! A wonderful family dinner and also great for casual entertaining.
Prep Time: 40 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours 10 minutes
Course: Main Course
Cuisine: Australian, English
Keyword: beef and potato pie, beef and vegetable pie, beef pie, comfort food, dinner, family meal, pie
Servings: 10
Calories: 928kcal
Author: Katrina | Katy's Food Finds


  • Dutch oven or similar heavy based oven-proof pot
  • Large Rectangle Pie dish or lasagne dish (approx 30cm x 22cm) or 2 Round Pie dishes (approx 22-24cm 1.6 litre capacity)
  • Pastry Brush


  • 1 kg Puff pastry frozen, 6 sheets (8 sheets if using rectangle dish) - there will be some wastage

Beef and flour mix

  • 1 kg beef chuck steak 2.5cm cubes
  • 1/2 c plain flour
  • 1 tsp salt
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika
  • 1 tsp black pepper freshly ground


  • 3 tbsp olive oil
  • 2 onions diced
  • 1/2 tsp sea salt
  • 4 garlic cloves crushed
  • 3 carrots 1cm cubes
  • 2 c beef stock
  • 1 tsp beef stock powder or 1 cube
  • 2 tbsp worcestershire sauce
  • 3 tbsp tomato sauce or ketchup
  • 2 bay leaves
  • 3 thyme sprigs
  • 4 potatoes approx 700g, peeled and cut into 2cm cubes

Egg wash

  • 1 egg yolk
  • 2 tbsp water or milk


  • Preheat the oven to 150°C.

Prep the Beef

  • Put the flour, salt, cumin, paprika and pepper into a glad bag along with the beef and shake to coat all the beef pieces. Set aside.


  • Heat 1 tbsp olive oil in a large heavy based Le Creuset pan Dutch Oven or similar oven-proof pot, over medium heat. Add the diced onion, carrots, and 1/2 tsp sea salt and cook for 5 minutes to soften onions slightly. Add the garlic and cook for 2 minutes more. Remove the vegetables from the pot and set aside.
  • In the same pot, add another tablespoon of olive oil over medium/high heat, and add 1/2 the beef. Spread out and brown the beef to seal them. Stir so they don't burn. This will only take a few minutes. Remove to a dish and repeat with the rest of the beef adding more oil if required. Once the beef is browned, add all the beef back to the pan, along with the onion mixture, flour, beef stock, beef cube, worcestershire sauce, tomato sauce, bay leaves and thyme. Stir well to lift any bits that have stuck to the bottom of the pot. Bring everything to the boil,and once boiling, cover with a lid and place the pot in the preheated oven to cook for 45 minutes.
  • After 45 minutes, remove from the oven and add the potato cubes. Stir to combine and to cover the potatoes. Cover and return to the oven for another hour. Check again after 1 hour and stir mixture. It will probably need another 30 minutes to 1 hour for the beef to be tender and potatoes to soften, so put back in the oven and check again in 30 minutes. Once ready, remove from the oven, discard the bay leaves and thyme sprig, and set aside to cool in the pot. Season to taste if required. Cool to room temperature, and ideally refrigerate overnight before using as a filling for the pies.

To Assemble Pie/s:

  • Preheat oven to 200°C. Grease the pie dish or dishes. Make sure the puff pastry sheets are defrosted but chilled/cold.
  • For a round pie dish: Take one sheet of pastry and place flat in the bottom of the pie dish. Take another sheet of pastry and cut into 4 even strips. Take one of the strips and use it to cover one of the sides by letting it overlap the first sheet slightly, pressing down to seal the join together (see photos). Repeat with the other 3 strips and sides. The pie dish should now be completely covered with pastry and all joins pressed together to seal. Fill the pie dish generously with cold beef filling and spread mixture out. Take a third sheet of pastry and place over the top of the filling to form the top. The lid should cover the whole top and lip of the pie dish, so press pastry together and trim the sides. Use a fork or fingers to crimp the edges to seal. If the pie pastry top doesn’t quite reach all sides, then use the excess pastry on the sides to fold over/roll to enclose the filling (see photos showing both ways). Repeat with second round pie dish. If using a large rectangle dish, then follow the same principles explained here, to cover the dish with pastry, but you may have to use more pastry sheets.
    Decorate the pie however you like with excess pastry pieces. You can also leave it undecorated. Cut out a small hole in the middle of the pastry lid, or make a few slashes as this allows steam to escape when it is cooking.
    Combine the egg yolk and water together. Brush the top of the pie with the egg wash. Bake in the oven for 45-50 minutes, until golden on top. If the pie is browning too quickly, cover the top loosely with tin foil. Rest for 15 minutes before serving and cutting.


Ideally this recipe is best started the day before - make the filling and refrigerate overnight, then assemble the pie on the day. The pie can be made and refrigerated, uncooked for a few hours or overnight, if the filling is pre-chilled.
Beef - chuck steak is my favourite cut to use for this pie. Gravy beef is too lean and while you can use boneless beef short ribs, they are a fattier cut of meat.
Beef Stock - good quality store-bought liquid stock is best for this recipe, however you can use beef stock cubes or powder mixed with water (as per packet instructions, to get 2 cups liquid stock). In addition to the 2 cups of liquid stock, the recipe also require an extra cube or teaspoon of stock powder.
Pastry - If you prefer, you can use shortcrust pastry for the base of this pie. I sometimes do, but more often than not, I just use puff pastry. If you do use shortcrust pastry, you can blind-bake it first. I always use puff pastry for the top.
Storage - cooked pies will keep well in the refrigerator for up to 5 days. Reheat in a low oven 150°C - cover loosely with tin foil for first half.
Nutritional facts - the amount of pastry used to calculate the nutritional facts was 1 kg, however this is not the amount used, as there is some pastry that is discarded.


Calories: 928kcal | Carbohydrates: 71g | Protein: 30g | Fat: 59g | Saturated Fat: 17g | Cholesterol: 88mg | Sodium: 890mg | Potassium: 995mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3181IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 6mg
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