Beef And Vegetable Pie
A hearty beef and vegetable pie featuring savory ground meat, tender vegetables, and flaky crust — perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Saute onion, carrots, and cabbage in hot butter in a large skillet, stirring often until tender and lightly brown, about 15 minutes.
- Add minced garlic if desired.
- Put the sautéed vegetables into a large bowl.
- In the same skillet, saute ground chuck over high heat until it loses its pink color.
- Lower heat; stir in 1 cup hot water to loosen browned bits.
- Stir in the cornstarch mixture, chopped parsley, salt, savory, and pepper.
- Simmer for 5 minutes.
- Add the meat mixture to the vegetables in the bowl.
- Turn the combined filling into a pie crust-lined plate.
- Top with a second pie crust.
- Cut slits in the top crust to allow steam to escape.
- Mix the beaten egg with 1 tablespoon water and brush over the crust.
- Bake at 400°F (200°C) for 30 to 40 minutes until the crust is nicely browned.
Tips & Substitutions
To enhance flavor, consider adding minced garlic when sautéing the vegetables. If you want a vegetarian option, substitute the ground chuck with plant-based meat alternatives or lentils. For a richer filling, use beef broth instead of water. If you enjoy a little spice, add a pinch of cayenne or red pepper flakes.
Serving Suggestions
Serve the pie hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. For a comforting side, consider serving it alongside Baked Onions And Vegetables. A glass of red wine also complements the rich flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Vegetable Pie contains roughly 661 calories, with 22g protein, 55g carbohydrates, and 40g fat. It is an excellent source of protein (45% of the Daily Value) and iron (40% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 676mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this pie?
Absolutely! You can substitute ground chuck with ground turkey, chicken, or even a plant-based alternative for a vegetarian twist. Adjust cooking times accordingly, as leaner meats may cook faster.
How can I make the crust flaky?
For a flaky crust, ensure your butter is cold and handle the dough as little as possible. You can also add a tablespoon of vinegar or vodka to the dough to enhance flakiness without affecting taste.
Can I freeze the beef and vegetable pie?
Yes, you can freeze the pie before baking. Wrap it tightly in plastic wrap and aluminum foil. When ready to bake, thaw in the fridge overnight and bake as directed. This makes for an easy meal option later!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).