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Speedy Beef and Vegetable Pie

Eat In Magazine
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. 
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine British
Servings 6
Calories 579 kcal


  • 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: 579kcalCarbohydrates: 35gProtein: 21gFat: 39gSaturated Fat: 11gCholesterol: 59mgSodium: 278mgPotassium: 445mgFiber: 3gSugar: 1gVitamin A: 7915IUVitamin C: 10.7mgCalcium: 47mgIron: 3.9mg