Vegetable Beef Pie

Introduction

Vegetable Beef Pie is a comfort food classic: hearty, savory, and satisfying. Flaky pastry encases a filling of tender beef, vibrant vegetables, and a rich, flavorful gravy—making every bite the essence of home-cooked warmth. Easy yet impressive, it’s a foolproof dish that will have everyone asking for seconds, and it’s perfect for making ahead or transforming leftovers into a showstopper meal.

Why Make Vegetable Beef Pie?

If you crave a dinner that’s both crowd-pleasing and flexible, Vegetable Beef Pie is your answer. The combination of juicy beef, sweet and earthy veggies, and luscious sauce makes it rich in both flavor and nutrition. Whether you serve it on a busy weeknight or at a cozy family gathering, this golden-topped pie delivers rustic charm—and can be adapted to fit whatever veggies are in season or on hand.

Prepping the Veggies & Beef: The Key to Flavor

For vibrant color and crisp-tender texture, prepping your vegetables evenly is essential. Use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to make quick work of dicing carrots, celery, and potatoes. Sautéing beef and aromatics in a quality nonstick pan like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch guarantees a deep, caramelized flavor foundation for your filling.

For efficient, safe prep, chop on a sturdy Bamboo Cutting Board Set—the varied sizes are perfect for organizing your ingredients.

Crafting the Perfect Pie Filling

Start by browning ground or cubed beef and breaking it up with a Farberware Professional Heat Resistant Nylon Meat and Potato Masher. Allow the meat to develop a golden crust for the best flavor. As you add veggies, season generously and deglaze with broth to create a savory sauce. If you want a smoother gravy texture, you can briefly blend the sauce using a countertop blender like the Ninja BL610 Professional 72 Oz Countertop Blender before returning it to the skillet.

Assembly & Baking Tips

Line your pie dish with the bottom crust and spoon in your hearty filling. Add the top pastry sheet, sealing the edges, and make a few slits for steam to escape. To avoid sticking and get a crisp, golden bottom, lay a sheet of Reynolds Kitchens Brown Parchment Paper Roll under your crust before assembly.

Brush the top with a little milk or egg wash for that irresistible pie-shop sheen. Bake until golden and bubbling—a sure sign it’s ready to serve.

Serving Vegetable Beef Pie: Elevate Your Presentation

Let your pie rest for a few minutes after baking for easier slicing. Serve big wedges with a bright side salad kept fresh in a handy Bentgo Salad Container – 54 oz Bowl. For gatherings or potlucks, protect your table with a Pureegg Plastic Table Cloth Disposable 10 Pack and serve on a rustic board for a cozy, homespun touch.

This pie makes fantastic leftovers—store in Rubbermaid Brilliance Food Storage Containers for easy lunches.

Nutritional Information and Serving Size

One classic vegetable beef pie yields 6–8 hearty servings. Each slice delivers protein, fiber, and vitamins, with approximately 400–500 calories per serving (depending on your crust and veggie choices). It’s a satisfying one-dish meal that balances comfort and nutrition.

Vegetable Beef Pie: The Ultimate Comfort Dinner (Recap)

Vegetable Beef Pie stands as a timeless favorite for its incredible flavor, effortless presentation, and hearty, nourishing profile. Whether for Sunday supper or a holiday gathering, it’s always a winner at the table.

Instructions

1. Preheat your oven to 400°F. Dice vegetables evenly with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for quick, uniform pieces.
2. In a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch, heat the olive oil over medium heat. Add beef and brown evenly, breaking it apart with the Farberware Professional Heat Resistant Nylon Meat and Potato Masher. Remove and set aside.
3. Sauté onion, carrot, and celery in the pan for 3–4 minutes. Stir in garlic and cook another minute.
4. Return beef to the pan. Sprinkle flour over the mixture, stirring until absorbed. Add tomato paste, thyme, salt, pepper, potatoes, peas, and broth. Simmer for 5–10 minutes until the mixture thickens and potatoes start to soften.
5. Line a pie dish with one crust, using a sheet of Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup. Spoon the filling into the crust. Top with the second crust, seal and crimp the edge, and cut a few small vents in the top crust. Brush with beaten egg.
6. Bake for 25–30 minutes or until the crust is golden and the filling is bubbling. Cool slightly before serving.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour