Speedy Beef and Vegetable Pie

Speedy Beef and Vegetable Pie

Make this Speedy Beef and Vegetable on a weeknight when time is short or serve it for an easy Sunday lunch with roast potatoes and lots of vegetables. 
Cuisine British
Keyword beef, pie
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 579kcal
Author Eat In Magazine


  • 1 tbsp veg or olive oil
  • 1 onion chopped
  • 500 g beef mince
  • 500 g frozen mixed vegetables I didn't have any so used diced carrots
  • 25 g onion gravy powder didn't have any of that either,  substitute tbsp flour and beef stock cube
  • 320 g sheet puff pastry
  • Milk for brushing I used a beaten egg


  • Preheat the oven to 220C/200C fan/ Gas 7.  Grease a 20cm square ovenproof dish (more deviation from me!).  Heat the oil in a saucepan over a high heat. Saute the onion for 3 minutes or until softened.  Add the mince and cook for 3 minutes or until browned.
  • Add the vegetables, gravy powder and 125mil hot water. (If using flour add a tbsp of flour and cook, stirring for 3 minutes to cook out the starch, crumble in the stock cube then add the water.) Cook stirring for 3 minutes or until the sauce is thick. Transfer the mixture to the prepared dish and set aside to cool for at least 5 minutes but longer if you can.
  • Place the pastry sheet over the mince to cover. Tuck the overhanging pastry inwards to form a border around the inside edge of the dish. Score the top of the pastry with a sharp knife.  Brush with milk.  Bake for 15 minutes or until browned.  


Serve the pie with herbed mash or vegetables.  I served my pie with slow-cooked Braised Red Cabbage.


Calories: 579kcal | Carbohydrates: 35g | Protein: 21g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 278mg | Potassium: 445mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7915IU | Vitamin C: 10.7mg | Calcium: 47mg | Iron: 3.9mg