Beef and Veggie Pot Pie Recipe

These beef and vegie pot pies are easy to make using everyday ingredients you probably already have in your pantry and freezer.

They are a great week-night meal for a busy family.

beef and veggie pot pies recipe

I have an old recipe book, one of those little soft cover books that you buy for $2.95 at the supermarket check out, it’s called ‘Tasty Mince Recipes’, and it’s great.

One of the pages in that recipe book is covered in stains and barely readable in places where the page has been stuck together with various cooking residue and then ripped apart again. The recipe on that page is a for a basic meat pie and the filth and stickiness is a sure sign that is a recipe I have cooked again and again.

Over the years I’ve played around with the original recipe and modified it to fit our family’s tastes and to make it quick and easy to make and I turned it into a simple beef and veggie pot pie recipe.

This easy family dinner recipe uses simple ingredients to make this an easy meal to prepare. It uses frozen veggies, frozen puff pastry so there is no veggie chopping to do, and no pastry to make! You can use a and a tin of red lentils or you can cook your own lentils in the microwave quickly and easily – just cover with water and cook till they are soft and light in colour.

Plus you can make the filling for these pies in advance and freeze it so all you need to do is defrost, fill your ramekins and pop and pastry lid on the top.

Easy Beef and Veggie Pot Pies

Easy Beef and Veggie Pot Pies

Yield: 6ish
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

These easy pot pies make a great mid-week dinner!

Ingredients

  • 500gms minced beef
  • 2 tbsp plain flour
  • 1 cup stock
  • 2-4 tbsp Worcestershire sauce
  • 1/4 cup tomato sauce
  • 3/4 cup red lentils (soaked or cooked till soft)
  • 1 1/2 cups of frozen veggies
  • mixed herbs and mustard to taste
  • Puff Pastry sheets for the top, or you could use mashed potato

Instructions

  1. Cook the minced beef in a large pan with a little oil till cooked through. Add the flour and stir well over a medium heat for 1-2 minutes. Then add the stock and the lentils (drained as much as possible) and stir through.
  2. Next add the Worcestershire sauce, more or less depending on how much you like the flavour, and the tomato sauce, herbs and mustard, more or less of those too depending on taste.
  3. Finally add the frozen veggies. We use peas, corn and carrots but any mixture is fine, or you could dice and cook fresh veggies if you prefer.
  4. Let the pie filling simmer away over a low heat for a while until most of the liquid has evaporated then allow to cool a little.
  5. While you are waiting for the filling to cool, grease 6 ramekins or small dishes (we got ours at the two dollar shop!) and set them on an oven tray. Pre-heat your oven 210 C.
  6. Let your sheets of puff pastry defrost a little. I use two sheets to cut enough circles for the lids of our pies. Use an extra ramekin to cut around and, just for fun, we use play dough letters to put the first initial of everyone in he family on their pie lids.
  7. Carefully spoon your pie filling into your ramekins, top with the pastry lids and bake in the hot hot oven for about 15 minutes. When the pastry is puffed up and golden, reduce the oven temp to around 180 C and cook for a further 20 minutes.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 7g

 

Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.

beef and veggie pot pies recipe

This is a quick and easy family meal that the whole family will love.

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    6 Comments

    1. These look great Kate. My kids would love the individual serve idea too. How do you find the plugin. I have downloaded it, but am hesitant to rely on a plugin in case there comes compatibility issues down the track. Looks good though.

      1. I’ve only just played with it today… was a bit fiddly to get it to look how I wanted it, and I don’t like that I have to switch to visual mode to edit the recipe in my post… but will see how it goes. I want to have a play with it on my test blog at some stage and see what happens when I disable the plugin… so will let you know :)

    2. Great recipe Kate….i think i actually have that same book lol! I like to add lentils too…love your initials idea though…going to poach that one! Your recipe plug in looks great…how very fancy!!! shall try to print tomorrow as the twins are asleep at the moment and our printer could wake the dead i believe!i have come to realise that i add worcestershire sauce to just about everything i make with mince…love that product!
      BTW…could you point me in the direction of your printable meal planner you mentioned? I’m sure i have seen it before but can’t seem to find it now….i know it is probably very easy to find…sorry!!!

    3. This is a wonderful idea! I’ve never thought of making individual pies for my kids, but I think they’d be more likely to eat them this way. Thank you :)
      New follower, loving your blog x