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A golden brown Creamy Meat and Vegetable Pie in a deep dish with a slice removed showing the creamy beef filling.

Creamy Meat and Vegetable Pie

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 500 g beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion , diced
  • 2 carrots , diced
  • 1 cup frozen peas
  • 2 medium potatoes , peeled and cubed
  • 3 cloves garlic , minced
  • 50 g unsalted butter
  • 40 g all -purpose flour
  • 400 ml beef stock
  • 150 ml heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 sheet ready -rolled puff pastry
  • 1 egg , beaten for egg wash

Method
 

  1. Preheat oven to 200°C (400°F).
  2. Heat olive oil in a large pan over medium-high heat and brown the beef cubes on all sides, then remove and set aside.
  3. In the same pan, melt butter and sauté the onion, carrots, and potatoes for 7 minutes until slightly softened.
  4. Add garlic and cook for 1 minute, then stir in the flour and cook for 2 minutes while stirring constantly to form a roux.
  5. Slowly whisk in the beef stock and heavy cream, ensuring no lumps form, and bring to a simmer.
  6. Return the beef to the pan, add peas, thyme, rosemary, salt, and pepper, then simmer for 10 minutes until the sauce thickens.
  7. Transfer the mixture into a 9-inch deep-dish baking vessel.
  8. Lay the puff pastry over the filling, crimp the edges to seal, and cut two small slits in the center for steam release.
  9. Brush the pastry surface with the beaten egg wash.
  10. Bake for 25 to 30 minutes until the pastry is golden brown and the filling is bubbling.