Beef and Vegetable Pot Pie

Beef and Vegetable Pot Pie


Servings 6
Time Needed Prep
Ingredients 16
Difficulty Easy

Rating (click to rate)

5.0 based on 2 ratings.


  • 125 g Butter
  • 1/2 Spanish Onion
  • 250 g Carrot peeled and cut into 1/2-inch pieces
  • 250 g Parsnip peeled and cut into 1/2-inch pieces
  • Salt And Pepper
  • 700 g Gravy Beef
  • 1/2 tbsp Thyme chopped
  • 1/2 tbsp Rosemary chopped
  • 2.5 cups Milk
  • 1 cup Chicken Stock
  • 2 tbsp Canola Oil
  • 100 g Frozen Peas
  • Cheesy Dumplings
  • 2.25 cups Self Rasing Flour
  • 1 cup Cheddar Cheese
  • 1 tbsp Butter, Unsalted

Nutrition Information

Qty per
243g serve
Qty per
Energy 2434cal 1002cal
Protein 31g 13g
Fat (total) 39g 16g
 - saturated 16.2g 6.7g
Carbohydrate 14.9g 6.1g
 - sugars 3.23g 1.33g
Dietary Fibre 1.61g 0.66g
Sodium 1729mg 712mg

Nutritional information does not include the following ingredients: Carrot, Parsnip

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Beef and Vegetable Pot Pie

In the words of Ned Stark, winter is coming. Do you know what that means? Comfort food fest! And what would be a better way to get into the winter spirit than with a heaping serving of Beef and Vegetable Pot Pie?

While soup is one of the best comfort food to have in the winter, we can’t deny that there are times when we need something heavier and something more savory. Full of delicious root vegetables and topped with scone “biscuits,” I’m sure Beef and Vegetable Pot Pie will be a regular favourite at home during the colder months!

Get in my BELLY. Now.


  1. Preheat the oven to 220° and position a rack in the upper third.

  2. Line the bottom of the oven with foil to catch any drips.

  3. In a large pot, melt 2 tablespoons of the butter in the oil.

  4. Add the onion, carrots and parsnips; season with salt and pepper.

  5. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes.

  6. Add the beef, thyme and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes.

  7. Stir in 1/4 cup of the flour and cook for 2 minutes. Stir in 1 cup of the milk and the stock and simmer until thickened, 5 minutes.

  8. Stir in the peas and season with salt and pepper.

  9. Transfer the mixture to two 9-by-13-inch baking dishes.

  10. Put the remaining 2 cups of flour in a large bowl.

  11. Cut in the remaining butter until the mixture resembles coarse meal.

  12. Add the cheddar. Stir in the remaining of the milk until a smooth dough forms.

  13. Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.

  14. Bake potpie on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through.

  15. Turn on the griller and grill for 1 minute or until the biscuits are golden. Let the potpie rest for 10 minutes before serving.

Recipe Hints and Tips:

  • Serve with Mashed Potato
About Author

Kylie Briggs

Loves all things Queensland especially the Maroons. Slowing building her little farm of cute animals along with her 2 children and one dam fine hubby...Read MoreRead Less

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