Ingredients

1 tbsp Oil

1 kg Diced Beef

1 Onion

chopped

2 Garlic Cloves

chopped

30 g Plain Flour

2 Carrots

sliced in rounds

1 stalk Celery

chopped

350 g Button Mushrooms

440 ml Guinness

1 Beef Stock Cube Or Stock Pot

2 tsp Dijon Mustard

0.5 tsp Fresh Thyme

chopped

0.5 tsp Fresh Rosemary

chopped

225 g Plain Flour

100 g Butter

cold and cut into cubes

Salt

pinch of

4 tbsp Water

1 Egg

Beef & Vegetable Pie

My Fussy Eater | Easy Family Recipes (Ciara Attwell)

Serves	Prep	Cook	Total	Shares
5	20 min	50 min	70 min	3

A delicious warming Beef & Vegetable Pie with an easy shortcrust pastry top. Perfect to whip up for Bonfire Night!

dinner

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Recommended Equipment

Rolling Pin

Cling Film

Cup

Pastry Brush

Oven

Stand Mixer with Flat Beater

Oven-proof Dish

Pan or Casserole Dish

Bowl

Fork

Instructions

Add the oil to a large pan or casserole dish and heat gently. Fry the beef in two or three batches until browned, then remove and keep in a bowl.

1 tbsp Oil
1 kg Diced Beef

Fry the onions and garlic for 2 minutes and then quickly stir in the flour and cook for another minute.

1 Onion
chopped
2 Garlic Cloves
chopped
30 g Plain Flour

Add the carrots, celery, mushrooms, Guinness, beef stock, mustard and herbs and mix well.

2 Carrots
sliced in rounds
1 stalk Celery
chopped
350 g Button Mushrooms
440 ml Guinness
1 Beef Stock Cube Or Stock Pot
2 tsp Dijon Mustard
0.5 tsp Fresh Thyme
chopped
0.5 tsp Fresh Rosemary
chopped

Add back in the beef, bring to the boil and the simmer on a low heat for approximately 45 minutes until the meat and veggies are cooked and the sauce has reduced right down.

1 kg Diced Beef

Meanwhile make the pasty by adding the flour, butter and salt to your stand mixer. Use a flat beater and mix on a low speed (1 or 2) for a couple of minutes. Slowly pour in the water and increase to speed 4 for another minute. Or if using pre-made pastry, then you can skip Steps 5 & 6.

225 g Plain Flour
100 g Butter
cold and cut into cubes
Salt
pinch of
4 tbsp Water

Remove the pastry, mould it into a ball, wrap in cling film and place in the fridge for 30 minutes.

When the pie filling is cooked transfer it into an oven proof dish.

Remove the pastry from the fridge and roll it out big enough to cover the dish.

Place it on top of the pie filling and trim the sides. Crimp the edges with a fork and then add a slit to the centre to allow the steam to escape.

Quickly beat the egg in a cup and use a pastry brush to egg wash the top of the pastry.

1 Egg

Bake in a preheated oven at 180c for 35 minutes until golden brown on top.

Serve immediately with green vegetables.

Beef & Vegetable Pie

My Fussy Eater | Easy Family Recipes (Ciara Attwell)

Serves	Prep	Cook	Total	Shares
5	20 min	50 min	70 min	3

A delicious warming Beef & Vegetable Pie with an easy shortcrust pastry top. Perfect to whip up for Bonfire Night!

dinner

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Recommended Equipment

Rolling Pin

Cling Film

Cup

Pastry Brush

Oven

Stand Mixer with Flat Beater

Oven-proof Dish

Pan or Casserole Dish

Bowl

Fork

Ingredients

1 tbsp Oil

1 kg Diced Beef

1 Onion

chopped

2 Garlic Cloves

chopped

30 g Plain Flour

2 Carrots

sliced in rounds

1 stalk Celery

chopped

350 g Button Mushrooms

440 ml Guinness

1 Beef Stock Cube Or Stock Pot

2 tsp Dijon Mustard

0.5 tsp Fresh Thyme

chopped

0.5 tsp Fresh Rosemary

chopped

225 g Plain Flour

100 g Butter

cold and cut into cubes

Salt

pinch of

4 tbsp Water

1 Egg

Instructions

Add the oil to a large pan or casserole dish and heat gently. Fry the beef in two or three batches until browned, then remove and keep in a bowl.

1 tbsp Oil
1 kg Diced Beef

Fry the onions and garlic for 2 minutes and then quickly stir in the flour and cook for another minute.

1 Onion
chopped
2 Garlic Cloves
chopped
30 g Plain Flour

Add the carrots, celery, mushrooms, Guinness, beef stock, mustard and herbs and mix well.

2 Carrots
sliced in rounds
1 stalk Celery
chopped
350 g Button Mushrooms
440 ml Guinness
1 Beef Stock Cube Or Stock Pot
2 tsp Dijon Mustard
0.5 tsp Fresh Thyme
chopped
0.5 tsp Fresh Rosemary
chopped

Add back in the beef, bring to the boil and the simmer on a low heat for approximately 45 minutes until the meat and veggies are cooked and the sauce has reduced right down.

1 kg Diced Beef

225 g Plain Flour
100 g Butter
cold and cut into cubes
Salt
pinch of
4 tbsp Water

Remove the pastry, mould it into a ball, wrap in cling film and place in the fridge for 30 minutes.

When the pie filling is cooked transfer it into an oven proof dish.

Remove the pastry from the fridge and roll it out big enough to cover the dish.

Place it on top of the pie filling and trim the sides. Crimp the edges with a fork and then add a slit to the centre to allow the steam to escape.

Quickly beat the egg in a cup and use a pastry brush to egg wash the top of the pastry.

1 Egg

Bake in a preheated oven at 180c for 35 minutes until golden brown on top.

Serve immediately with green vegetables.