Beef and Veg Pie Recipe Easy, Hearty, and Delicious

There’s something incredibly comforting about a classic beef and vegetable pie. It’s the kind of dish that warms you from the inside out, perfect for cozy evenings or family gatherings.

Combining tender chunks of beef with a medley of fresh vegetables, all wrapped in a golden, flaky pastry, this recipe is a timeless favorite. Whether you’re an experienced home cook or a beginner looking to try something hearty and delicious, this beef and veg pie recipe offers a wonderful balance of flavors and textures that everyone will love.

This pie is not just about taste; it’s about nostalgia and the joy of sharing a homemade meal. Plus, it’s highly versatile—you can adapt the veggies to whatever’s in season or to your personal preference.

Ready to master this comforting classic? Let’s dive into the recipe!

Why You’ll Love This Recipe

This beef and veg pie recipe is a crowd-pleaser for many reasons. First, it uses simple, wholesome ingredients that come together beautifully to create a rich, savory filling.

The beef is slow-cooked to tender perfection, absorbing all the flavors of herbs, stock, and vegetables.

Second, the flaky pastry crust provides the perfect contrast to the hearty filling, making every bite incredibly satisfying. Best of all, it’s a flexible recipe—whether you want to add mushrooms, swap out vegetables, or make it gluten-free, this pie can be tailored to your needs.

Finally, it makes for excellent leftovers and can be frozen for busy days. If you love dishes like this, you might also enjoy my Kosher Short Ribs Recipe or Meatballs And Alfredo Sauce Recipe for more hearty options.

Ingredients

• 500g beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 150g frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 300ml beef stock
• 2 teaspoons fresh thyme (or 1 tsp dried thyme)
• Salt and black pepper, to taste
• Ready-made shortcrust pastry (about 400g) or homemade
• 1 egg, beaten (for egg wash)

Equipment

• Large frying pan or skillet
• Heavy-bottomed pot or casserole dish with lid
• Mixing bowl
• Pastry brush
• Sharp knife and chopping board
• Rolling pin (if using homemade pastry)
• Pie dish (approx. 23cm/9-inch diameter)
• Wooden spoon or spatula

Instructions

1. Prepare the beef: Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
2. Sauté the vegetables: In the same pan, add the remaining olive oil. Toss in the chopped onion, garlic, carrots, and celery. Cook gently for about 5-7 minutes, stirring occasionally, until softened.
3. Build the filling: Return the browned beef to the pan. Stir in the tomato paste and Worcestershire sauce. Pour in the beef stock, add thyme, and season with salt and pepper. Bring to a simmer.
4. Slow cook the filling: Transfer everything to a heavy-bottomed pot or casserole dish with a lid. Cover and simmer gently for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. If it becomes too dry, add a splash more stock or water.
5. Add peas: Stir frozen peas into the filling during the last 10 minutes of cooking to warm through.
6. Preheat your oven: Set it to 200°C (390°F) or 180°C fan (355°F).
7. Prepare the pastry: Roll out the shortcrust pastry to fit your pie dish with some overhang. Spoon the beef and veg filling into the dish. Cover with the pastry, trimming any excess edges and pressing to seal. Cut a few small slits in the top to allow steam to escape.
8. Apply egg wash: Brush the top of the pastry with beaten egg for a shiny, golden finish.
9. Bake: Place the pie on the middle rack and bake for 25-30 minutes or until the pastry is golden brown and crisp.
10. Rest and serve: Let the pie rest for about 10 minutes before slicing. This helps the filling set and makes serving easier.

Tips & Variations

For a richer flavor, you can add a splash of red wine during step 3 and let it reduce before adding the stock.

If you prefer a lighter pie, swap the shortcrust pastry for puff pastry for a flakier top.

Feel free to add mushrooms or swap peas for green beans depending on what you have on hand.

For a gluten-free option, use gluten-free pastry and ensure your Worcestershire sauce is gluten-free.

Nutrition Facts

Serving Suggestions

This beef and veg pie pairs wonderfully with a simple green salad dressed with lemon vinaigrette for a fresh contrast. Alternatively, serve it alongside creamy mashed potatoes or roasted root vegetables for a hearty meal.

For extra indulgence, a dollop of horseradish cream or a spoonful of tangy chutney complements the rich beef filling beautifully. If you enjoy recipes with a twist, you might want to check out my Irish Seafood Pie Recipe or the Lil Smokies Chili Recipe for more comforting pie options.

Conclusion

Making a beef and veg pie from scratch is a rewarding experience that delivers a truly satisfying meal. The tender beef, rich gravy, and colorful vegetables encased in crisp, buttery pastry make this dish a classic for a reason.

It’s perfect for feeding a family or impressing guests with a homemade comfort food favorite.

With this recipe, you’ll soon find yourself reaching for it again and again, especially on chilly evenings when nothing else hits the spot quite like a warm pie. Don’t forget to explore other delicious recipes on this site, such as the Magic Dough Recipe for your pastry needs or the Jamaican Minced Beef Recipes for a flavorful alternative beef dish.

Enjoy your cooking and bon appétit!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Beef and Veg Pie”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and comforting pie filled with tender beef and mixed vegetables in a rich gravy. Perfect for a family meal on a chilly evening.”, “prepTime”: “PT20M”, “cookTime”: “PT1H30M”, “totalTime”: “PT1H50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 lb (450g) beef chuck, diced”, “2 tbsp vegetable oil”, “1 large onion, chopped”, “2 carrots, diced”, “1 cup frozen peas”, “2 cloves garlic, minced”, “2 tbsp all-purpose flour”, “1 cup beef broth”, “1 tbsp tomato paste”, “1 tsp Worcestershire sauce”, “Salt and pepper to taste”, “1 sheet puff pastry”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan and brown the beef cubes.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and carrots; cook until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in flour, then add beef broth, tomato paste, and Worcestershire sauce.”}, {“@type”: “HowToStep”, “text”: “Simmer for 1 hour until beef is tender and sauce thickens.”}, {“@type”: “HowToStep”, “text”: “Stir in peas and season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Transfer filling to a baking dish and cover with puff pastry.”}, {“@type”: “HowToStep”, “text”: “Cut slits in pastry and bake for 25-30 minutes until golden.”}], “nutrition”: {“calories”: “450 kcal”, “proteinContent”: “35 g”, “fatContent”: “20 g”, “carbohydrateContent”: “30 g”}}