Beef And Vegetable Pie Recipe

Name: Beef And Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup all purpose flour; 1 1/2 lbs beef stew chucks, 1 inch; 1/4 cup vegetable oil; 1 None medium onion, finely chopped; 1 None medium carrot, coarsely chopped; 1 None celery stick, coarsely chopped; 1 None medium parsnip, coarsely chopped; 2 cups beef stock; 1 (14 oz) can diced tomatoes; 2 tbsp Worcestershire sauce; 2 None sheets frozen pie crust (unsweetend), thawed; 1 None large egg, lightly beaten; 1/2 None sheet frozen puff pastry, thawed

Servings: persons

1/3 cup all purpose flour
1 1/2 lbs beef stew chucks, 1 inch
1/4 cup vegetable oil
1 None medium onion, finely chopped
1 None medium carrot, coarsely chopped
1 None celery stick, coarsely chopped
1 None medium parsnip, coarsely chopped
2 cups beef stock
1 (14 oz) can diced tomatoes
2 tbsp Worcestershire sauce
2 None sheets frozen pie crust (unsweetend), thawed
1 None large egg, lightly beaten
1/2 None sheet frozen puff pastry, thawed

1
Place flour in a large Zip-loc bag. Add beef and shake to coat. Heat 1 tbsp of the oil in a large saucepan over moderately high heat. Cook beef, in batches, for 3-4 mins or until seared. Transfer beef to a heatproof plate.
2
Heat remaining oil in pan. Add onion, carrot, celery and parsnip and cook and stir for 5 mins or until vegetables start to soften. Add beef, stock, tomatoes and Worcestershire sauce. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for 40 mins or until sauce is thick. Remove from heat. Cool. Preheat oven to 400u00b0F.
3
Grease and line an 8 inch round springform pan with baking paper. Line base and sides of the pan with pie crust, trimming to fit. Place pan on a baking tray. Line pastry with baking paper and cover base with dried beans or pie weights. Bake for 10 mins or until edges are lightly golden. Remove weights and paper. Bake for 7 mins more or until lightly golden.
4
Spoon beef mixture into the dough. Brush edges with egg. Top with 1 sheet of the puff pastry, trimming to fit. Press edges to seal. Brush with egg. Cut remaining puff pastry lengthwise into 1/2 inch strips. Crisscross strips over top. Brush with egg. Bake for 40 mins or until curst is golden. Remove from oven. Stand in pan for 5 mins. Serve.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup all purpose flour, 1 1/2 lbs beef stew chucks, 1 inch, 1/4 cup vegetable oil, 1 None medium onion, finely chopped, and more.

Yes, Beef And Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beef And Vegetable Pie

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