Beef and Vegetable Pie

fast.cook's picture

Jan. 10, 2012


Lard/Margarine 50 Gram
Stewing beef 500 Gram , trimmed and cubed
Onion 1 , peeled and sliced
Carrots 2 , scraped and sliced
Brown stock/Water and 1/2 beef stock cube 1 Cup (16 tbs) (adjust quantity as needed)
Salt To Taste
Freshly ground black pepper To Taste
Tomato puree 30 Milliliter (2 tablespoon)
Frozen peas 100 Gram (1 packet)
For pastry
Flour 175 Gram
Salt 1 Pinch
Margarine 40 Gram
Lard 40 Gram
Cold water 30 Milliliter (2 tablespoon)
Milk 1 Tablespoon (adjust quantity as needed)



1) Arrange the ingredients.


2) In the cooker, heat the lard or margarine in the cooker.

3) Fry the beef and vegetables until the beef is browned and the vegetables begin to color.

4) Remove the cooker from the heat.

5) Stir in the stock or water and stock cube, salt, pepper and tomato puree.

6) Stir well to remove any residues from the base of the cooker.

7) Place the lid to close the cooker, bring to high pressure and cook for 15 minutes.

8) Reduce the pressure quickly.

9) Taste and adjust the seasoning as necessary.

10) While the meat is cooking make the pastry.

11) Sift the flour and salt into a mixing bowl.

12) Add the fats, cut into small pieces and rub into the flour until the mixture resembles fine breadcrumbs.

13) Stir in sufficient water to form a firm dough that leaves the sides of the bowl cleanly.

14) Turn on to a floured board and knead lightly.

15) If possible wrap in foil or greaseproof paper and chill in the refrigerator for 15 to 30 minutes.

16) Transfer the meat mixture to a 900 ml/1 1/2 pint pie dish and stir in the frozen peas.

17) Roll out the pastry to fit the top of the pie dish.

18) Cut a strip of pastry to go round the lip of the pie dish.

19) Wet the lip and press on the strip of pastry.

20) Wet the strip and cover with the pastry lid, sealing the edges well and making a steam hole in the centre of the pie crust.

21) Decorate the top with leaves made from pastry trimmings.

22) Brush with a little milk.

23) Bake in a fairly hot oven for 25 minutes or until the pastry is golden brown.


24) Cut the pie into pieces and serve.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 708Calories from Fat 370

 % Daily Value*

Total Fat 42 g64.6%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 834 mg34.75%

Total Carbohydrates 49 g16.3%

Dietary Fiber 4 g16%

Sugars 5 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet