Vegetable and beef pie
A delicious pie that you can make with your leftover beef roast. It is filled with plenty of delicious veggies and will be ever popular at the table.
Equipment
- 26 cm Ø pie dish, or an oven dish that will hold about 1,5 liters.
Ingredients
Pie crust
- 250 gr plain flour
- 110 gr butter
- 3 to 4 tbsp milk or water
- pinch salt leave out if using salted butter
Pie filling
- 300 gr beef leftover from the Sunday roast
- 250 gr swede rutabaga
- 5 medium onions
- 4 medium carrots
- 4 stalks celery
- 4 tsp gravy powder
- 1 tsp marmite add more to taste
- ½ pint beef stock
- salt & pepper to taste
Instructions
- Preheat the oven to 220 °C
Pie crust
- In a medium bowl mix the flour and salt.
- Cube the butter and add to the bowl, then using a pastry blender or your hands rub the butter into the flour.
- Once it resembles breadcrumbs, add in the milk bit by bit until it forms a ball.
- Leave to rest in the fridge for about 10 minutes.
- Roll out and line your greased pie dish, save ⅓ of the pastry for the top of the pie.
Pie filling
- Firstly dice up some onions and saute them in a pan with a drizzle of oil.
- Dice the rest of the vegetables into equal cubes, then add to the pan and mix in with the onions.If you have a food processor then you can use that to dice up the veggies.
- If you're not using leftover roast beef then, you will want to dice and fry some beef.If you do have leftover roast beef then dice that, and then add it to the pan.
- Add in the gravy powder (see notes if you don't have gravy powder) and mix well into the veggie mix.
- Add in the half-pint of beef stock and the teaspoon of marmite.
- Stir and bring to a boil, then let simmer for 5 to 10 minutes while stirring occasionally.
- Add the pie filling to the prepared pie dish and place the lid on top.
- After putting the lid on the pie, either crimp or roll the edges over, then glaze the top of the pie with a little bit of milk.Don't forget, to poke a little hole with your knife in the middle of the pie, so that the air can escape.
- Bake in a preheated oven for 30 to 45 minutes or until golden brown.
Notes
You can use cornflour if you can't get gravy powder:
The gravy powder doesn't just add flavour but also works as a thickening agent, you can use the same amount of cornflour that the recipe calls for and add either more marmite or half of a stock cube. For a vegetarian option:
Roast or grill some mushrooms with some oil and herbs and use those instead of the beef.
Use potato instead of beef if you don't like mushrooms.
And of course, use vegetable stock instead of beef stock.
The gravy powder doesn't just add flavour but also works as a thickening agent, you can use the same amount of cornflour that the recipe calls for and add either more marmite or half of a stock cube. For a vegetarian option:
Roast or grill some mushrooms with some oil and herbs and use those instead of the beef.
Use potato instead of beef if you don't like mushrooms.
And of course, use vegetable stock instead of beef stock.