Beef and vegetable pies

Recipe from: 10 April 2012
beef and vegetable pies

Ingredients 14
Servings 0
Minutes 02:00
  • 1
    large onion- chopped
  • 4
    cloves garlic- chopped
  • 1.5
    beef goulash - cut into cubes
  • 1/2
    bottle of red wine
  • 1
  • 4
    Ina Paarman Roast onion soup and gravy powder
  • 2
    Worcester Sauce
  • salt and pepper to taste
  • 4
    leeks- chopped
  • 250
    mushrooms- chopped
  • 4
    large potatoes- peeled and cubed
  • fresh thyme
  • 2
  • puff pastry


Heat oil in a large pot and brown the onions and garlic. Add the meat and brown slightly. Add red wine and water and place lid on pot. Let the meat simmer for 1-1 1/2 hours until soft.

Add potatoes and cook for another 10-15 minutes. Add gravy powder, mixed with a little water.

While meat is simmering, sauté leeks and mushrooms in some butter. If you have too much liquid in the stew, you can:
-cook it for longer or
-mix a little flour (about 1 heaped Tbsp) with oil until it is a paste and then add that to the stew.

Add the mushrooms and leeks to the and mix through, do not stir too much. Season and allow the stew to cool.

When the stew has cooled down sufficiently, spoon some into prepared bowls and tart dishes. Brush the top edges of the dishes with egg-wash to make the pastry stick.

Place lids on top and with your thumb and index finger, pinch the pastry to make a pattern. At this point you can freeze the pies or bake them at 200°C until golden and all puffed up.

Tip: You can bake the pies from a frozen state, but just remember to bake for about 10-15 minutes longer.

Reprinted with permission of My Easy Cooking. To visit My Easy Cooking’s blog, click here.


Read more on: recipe  |  bake  |  pie  |  meat


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