Chunky Beef and Veg Pie Recipe Easy Homemade Comfort Food

There’s nothing quite like the comforting aroma of a hearty chunky beef and veg pie wafting through your kitchen. This classic British dish is the epitome of cozy home cooking, perfect for chilly evenings when you crave something warm, filling, and packed with flavor.

The beauty of this pie lies in its simplicity and the rich, tender beef chunks slow-cooked to perfection alongside a medley of fresh vegetables. Enveloped in a buttery, golden pastry crust, every bite offers a satisfying contrast between the crisp exterior and the luscious, savory filling inside.

Whether you’re making this dish for a family dinner or meal prepping for the week, this recipe is straightforward to follow and yields a pie that’s sure to become a staple in your kitchen. Plus, it’s a fantastic way to sneak extra veggies into your meal without sacrificing taste.

Let’s dive into the details of crafting this delicious pie that’s as hearty as it is satisfying.

Why You’ll Love This Recipe

This chunky beef and veg pie recipe is a timeless favorite for several reasons. First, it uses simple, wholesome ingredients you can find at any grocery store.

The beef is slow-cooked until meltingly tender, absorbing the deep flavors from the herbs, broth, and vegetables. The vegetables—carrots, peas, and potatoes—add texture and color, making the pie not only delicious but visually appealing.

The crust is flaky and buttery, providing the perfect vessel for the rich filling. This recipe is flexible, allowing you to swap in your favorite vegetables or add spices to suit your taste.

It’s also a fantastic make-ahead meal: prepare the filling in advance, then top with pastry and bake when you’re ready to eat. If you love comfort food that warms the soul, this pie will quickly become a household favorite.

Ingredients

• 800g beef chuck steak, cut into 2cm chunks
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 2 large potatoes, peeled and diced
• 100g frozen peas
• 2 tablespoons plain flour
• 500ml beef stock
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
• Ready-rolled shortcrust pastry, enough to cover a 9-inch pie dish
• 1 egg, beaten (for glazing)

Equipment

• Large heavy-based saucepan or Dutch oven
• Wooden spoon
• Sharp knife and chopping board
• 9-inch pie dish
• Baking tray
• Pastry brush
• Measuring spoons and jug

Instructions

1. Prepare the beef: Heat the vegetable oil in your large saucepan over medium-high heat. Add the beef chunks in batches, browning them on all sides for about 5 minutes per batch. Remove the beef and set aside.
2. Sauté the aromatics: In the same pan, add the chopped onion and cook gently for 5 minutes until softened. Stir in the minced garlic and cook for another minute.
3. Add veggies and thicken: Return the beef to the pan. Sprinkle over the plain flour and stir well to coat the beef and onions. This will help thicken the sauce later.
4. Simmer the filling: Pour in the beef stock, tomato paste, and Worcestershire sauce. Add the diced carrots and potatoes, then sprinkle in the thyme and rosemary. Season with salt and pepper. Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
5. Add peas: Five minutes before cooking is finished, stir in the frozen peas. They will cook quickly and add a lovely pop of color and sweetness.
6. Preheat the oven: While the filling simmers, preheat your oven to 200°C (390°F) or 180°C (350°F) fan-assisted.
7. Assemble the pie: Spoon the beef and vegetable filling into your pie dish. Roll out the pastry if needed and cover the dish, trimming any excess. Press the edges to seal and cut a few slits in the top to allow steam to escape.
8. Glaze and bake: Brush the top of the pastry with beaten egg for a beautiful golden finish. Place the pie on a baking tray and bake for 30-40 minutes until the pastry is crisp, golden, and puffed.
9. Rest and serve: Let the pie rest for 10 minutes before serving to allow the filling to settle.

Tips & Variations

For extra depth of flavor, marinate the beef chunks in red wine and herbs overnight before cooking.

You can swap out the vegetables according to your preference or seasonality. Parsnips, turnips, or sweet potatoes make excellent alternatives or additions.

For a lighter version, use a puff pastry lid instead of shortcrust for a flakier texture.

If you’re short on time, use a slow cooker for the filling—cook the beef and veggies on low for 6-8 hours, then transfer to the pie dish and add the pastry topping before baking. Feel free to add a splash of cream or mustard into the filling to personalize the flavor.

Looking for more hearty meals? Check out my Bariatric Meatloaf Recipe or try the vegetable-packed Thelma Sanders Squash Recipe for some variety.

Nutrition Facts

Serving Suggestions

This chunky beef and veg pie pairs wonderfully with simple sides that complement its rich flavors. Serve with buttery mashed potatoes or creamy mashed cauliflower for a low-carb option.

A fresh green salad with a zesty vinaigrette can lighten the meal, balancing the richness of the pie.

For an extra touch, drizzle some homemade gravy over the pie or add a side of pickled vegetables like the tangy Pickled Cherry Pepper Recipe to cut through the richness.

Conclusion

Making a chunky beef and veg pie from scratch is a rewarding experience that fills your home with warmth and delicious aromas. This recipe is an excellent choice for both novice and experienced cooks, offering a perfect balance of hearty beef, wholesome vegetables, and a flaky, golden crust.

It’s ideal for family dinners, meal prepping, or even entertaining guests who appreciate comfort food with a classic twist.

With a few simple ingredients and some patience, you’ll have a pie that’s bursting with flavor and texture. Don’t forget to experiment with the vegetables and herbs to make it your own signature dish.

If you enjoyed this recipe, be sure to explore more comforting meals like the Pesto Recipe Marcella Hazan or indulge in a sweet treat like the Peanut Butter Gelato Recipe. Happy cooking!

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