Simple Beef And Vegetable Pie
A comforting and incredibly easy meat pie made with pre-made beef stew and refrigerated pie crusts. This recipe comes together in minutes for a hearty weeknight dinner with minimal effort.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 6
- Difficulty
- Easy
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcsrefrigerated pie crust, for a 23cm / 9-inch (22.9 cm) pie dish
- 680 gcanned beef stew
- 140 gcanned sweet pea, drained
- 70 gcanned mushroom, drained
- 1 tbspall-purpose flour
- 1 tspdried parsley
- 0.5 tspdried basil
- 0.5 tspdried thyme
egg wash
- 1 pcsegg, lightly beaten(optional)
- 1 tbspwater(optional)
Equipment
fork · pastry brush · baking sheet · mixing bowl · knife · oven · pie dish
The method
Step by step
- 1
Preheat your oven to 220°C (425°F).
About 5 min
- 2
In a large mixing bowl, combine the canned beef stew, drained peas, drained mushrooms, all-purpose flour, dried parsley, dried basil, and dried thyme.
About 3 min
Cook’s note: Stir gently to combine everything without breaking down the beef and vegetables too much.
- 3
Gently unroll one pie crust and press it into the bottom and up the sides of a 23cm (9-inch) pie dish.
About 2 min
Cook’s note: Don't stretch the dough, as this can cause it to shrink during baking.
- 4
Pour the beef mixture into the crust-lined dish and spread it evenly.
About 1 min
- 5
Unroll the second pie crust and lay it over the filling.
About 1 min
- 6
Trim any excess dough from the edges, then press the top and bottom crusts together with a fork to create a sealed edge.
About 2 min
Cook’s note: A tight seal prevents the filling from bubbling out during baking.
- 7
Using a small knife, cut several slits in the top crust to allow steam to escape.
About 1 min
- 8
For a golden finish, whisk the egg and water together in a small bowl and brush the mixture over the top crust.
About 1 min
Cook’s note: This step is optional but gives the pie a professional, glossy appearance.
- 9
Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
About 40 min
Cook’s note: Place the pie dish on a baking sheet to catch any potential drips and make it easier to handle.
- 10
Remove the pie from the oven and let it rest for at least 10 minutes before slicing and serving.
About 10 min
Cook’s note: Resting allows the filling to set, making it easier to serve clean slices.
Keep it good
Store leftovers tightly covered or in an airtight container in the refrigerator.
Reheat individual slices in the oven at 175°C (350°F) for 10-15 minutes or until warmed through.
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