Beef and vegetable pie

This pie is so easy and delicious. You can make it with any meat and put in what veg you want.

I bought the pastry. There’s absolutely no shame in buying it. I’ve tried making puff pastry numerous times and it never turns out well. Short crust on the other hand, I can do with my eyes closed. But puff pastry, I always buy.

If you want to make a full pie (this one is just the meat sauce with a pastry top), I would recommend using short crust pastry on the bottom. For shortcrust, if you’re not buying it, you’ll need half fat to flour. So, for this size pie, I’d probably use 200g plain flour, 100g fat (50g baking butter; 50g lard is nicest in my opinion), pinch salt, and just enough ice cold water to bring it together to make your dough.

Because I used stewing steak for this pie, it works best when it’s cooked for longer, so a slow cooker is ideal to use here. Alternatively, you can use a casserole dish in the oven for a few hours, or if you have less time, I’d suggest getting a leaner piece of steak, which your butcher will chop up for you if you ask them.

So, let’s cook!


  • 1lb stewing steak
  • Salt and pepper to taste
  • 2 beef oxo
  • Veg selection: I use an onion, mushrooms and carrot, all diced.
  • Good dash of Worcester sauce
  • Squeeze tomato puree (about a tablespoon)
  • Sprinkle mixed herbs.
  • A heaped tablespoon of plain flour
  • Roll of puff pastry. (You can do a short crust base if you like, or just puff pastry on top)

Fire everything in your slow cooker, except the pastry.

Add enough water to cover the meat and veg, then give it a stir.

Pop the lid on the slow cooker and put on high for about 4 hours.

When the meat is soft, pour out the sauce into a pie or casserole dish.

Open out your pastry roll, or roll it out if you’re using a block, making sure it’s big enough to fit over your pie dish.

Put the pastry over the pie dish and press down the edges before cutting off the spare pastry.

Place on a baking tray (this is to catch the sauce if you have over filled the pie), brush the top with milk or egg, and pop in the oven on about 180 degrees/gas 6 for about 30 minutes until golden

Serve with mash spuds and veg of choice šŸ˜


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