Golden Beef Pot Pies

Who doesn’t love delicious, traditional beef pies made with a rich and hearty beef filling, then topped with golden-brown puff pastry? My kids certainly do, and this homemade, super easy version makes it onto the meal-rotation plan regularly at our place. The filling includes carrot and celery, which melt down with minced (ground) beef to make the most delicious gravy. But you can load extra veg into the pies – and maybe use up what’s in the fridge. The ingredients are simple and low-cost, and using store-bought puff pastry makes these classic Golden Beef Pot Pies achievable on a busy weeknight.

Don’t let the relatively short cook time fool you, though – these pies are absolutely packed with flavour and make a warming, cosy and satisfying meal. They are perfect served with steamed peas, a leafy green salad, mashed potatoes or any steamed vegetables of choice. I love this recipe so much that I even included it in my debut cookbook The Simple Dinner Edit, which is available to purchase. Click here.

What other vegetables can I add to the pies?

Finely grate zucchini (courgette) or left-over broccoli stalks, or finely chop mushrooms (any variety) to add at the same time as the onion, garlic, carrot and celery.

What can I serve with these pies?

Try steamed peas, a simple leafy green salad, Freezer-friendly Mashed Potatoes or any other steamed vegetables of choice.

Can I make these individual pies into one large pie?

Yes! Transfer the pie filling into a medium-sized pie dish (around 22 cm/8¾ inches), cover with pastry and bake as per the recipe until crispy and golden.

Watch how to make Golden Beef Pot Pies

If you love the sound of these pies, you’re bound to enjoy:

Cottage Pie
Beef Stroganoff Cottage Pie with Crispy Parmesan Topping
Chicken Mushroom Pie
Butter Chicken Pot Pie
Slow Cooker Beef Pie
Family Beef and Potato Pie

View Post

Print

Golden Beef Pot Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Simple, low-cost Golden Beef Pot Pies are filled with a rich and hearty beef and vegetable filling and topped with crispy golden puff pastry. Just as delicious as traditional slow-cooked pies, but quicker and stress free!

• Total Time: 1 hour 5 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 2 carrots, grated
• 2 celery stalks, finely diced
• 750 g (1 lb 11 oz) minced (ground) beef
• 2 tbsp tomato paste (concentrated puree)
• 2 tbsp plain (all-purpose) flour
• 2 tbsp Worcestershire sauce
• 2 cups (500 ml) beef stock (see note 1)
• ½ tsp cracked black pepper
• 1 puff pastry sheet, thawed
• 1 egg, whisked
• ½ tsp salt
• Steamed peas and ketchup, to serve

Cook Mode Toggle on to prevent your screen from locking.

Instructions

1. Heat the olive oil in a large, heavy-based frying pan over high heat.

2. Add the onion, garlic, carrot and celery. Cook, stirring, for 4–5 minutes until softened.

3. Add the beef and cook for 4–5 minutes until browned.

4. Add the tomato paste and stir to combine.

5. Add the flour and stir to combine.

6. Add the Worcestershire sauce, beef stock and black pepper.

7. Bring to a gentle simmer and cook on the lowest setting for 20–25 minutes with the lid on.

8. Preheat the oven to 220°C (425°F) (200°C/400°F fan).

9. Cut the pastry into four squares. Divide the beef mixture between four 10 cm/4 inch (diameter) x 7 cm/23/4 inch (height) oven-safe ramekins.

10. Lay a square of pastry on top of each dish, over the filling, and, using your fingers, pinch and tuck the pastry around the edge of the dish to seal.

11. Brush the egg over the top of the pies and sprinkle the pastry with salt.

12. Bake for 20 minutes or until golden and crisp.

13. Serve with steamed peas and ketchup.

Notes

Note 1 – Depending on the stock you use, you may require additional salt to season. Season to taste.

Make ahead:

Prepare the beef filling as per the recipe. Refrigerate for up to 48 hours or freeze for up to 2 months. Thaw overnight in the fridge. The filling does not need to be reheated before baking. Follow the recipe from step 8.

Leftovers:

Refrigerate for up to 3 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.

 

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 55 mins
• Category: pie, beef, meat pie, traditional meat pie
• Method: pan, bake
• Cuisine: Australian, British, American