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Golden Beef Pot Pies

Golden Beef Pot Pies

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5 from 4 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
  • 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

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

Find it online: https://simplehomeedit.com/recipe/traditional-meat-pie/