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Easy Beef and Gravy Pie recipe

Easy Beef and Gravy Pie recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Rump steak

There's nothing better than a homemade pie! This one is no exception. It's super-easy to make with very little prep! A delicious pastry encases chunks of beef and vegetables in a luscious gravy.

49 people made this

IngredientsServes: 1 23cm pie

  • 1 tablespoon vegetable oil
  • 225g diced beef rump steak
  • 250ml red wine
  • 300ml ready-made beef gravy
  • 1 1/2 (300g) tins mixed vegetables, drained
  • 2 sheets ready-made shortcrust pastry
  • 1 egg white

MethodPrep:45min ›Cook:45min ›Ready in:1hr30min

  1. Preheat oven to 180 C / Gas 4.
  2. Heat oil in a medium saucepan over medium heat; saute the beef for 10 minutes or until well browned on all sides. Reduce heat to low and add the red wine. Cover and simmer for 15 minutes, allowing the alcohol to cook off.
  3. Remove cover and add the gravy and vegetables. Stir well and simmer for 10 more minutes.
  4. Meanwhile, take one sheet of pastry and use it to line a 23cm pie dish.
  5. Pour beef mixture into the pastry case and top with the second sheet of pastry, sealing edges and cutting steam vents in top.
  6. Brush edges with egg white. Place pie on a baking tray. Bake at 180 C / Gas 4 for 30 to 45 minutes.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (18)


Very nice. I added bacon to the browning chuck steak cubes and used store bought puff pastry. I used beef stock instead of red wine and frozen veg. Before I added the pastry lid, I covered the meat mixture with a layer of tasty cheddar cheese slices. My hubby loves steak, bacon and cheese pie. Because I added the bacon it was a lot saltier and next time I will use salt-reduced stock.-30 Jun 2006

by Alya Abbott

We made 10 pies' worth of this recipe for a big group. It was very easy, but I found it somewhat bland. I would also at least double the meat:vegetable ratio if I was going to make it again.-10 Feb 2007


Simply DELICIOUS, good comfort food! I used beef broth in place of the red wine and frozen veggies instead of canned. I LOVED IT! This will definitely be a favorite! Thanks!-26 Jun 2006

Easy Beef Pot Pie

There's something so comforting about a pot pie, especially this Easy Beef Pot Pie.  Maybe it's the golden brown crust, maybe it's the rich gravy with chunks of beef and vegetables?  Or, maybe that it's ready to serve in less than an hour?  A shortcut to make it even quicker- cook the potato in the microwave- if you use a thin-skinned potato (like Yukon gold) you won't even have to peel it!  Condensed golden mushroom soup brings the flavors of beef stock and mushroom to the gravy as it simmers with the browned sirloin.  Top with refrigerated pie crust and bake.  Easy Beef Pot Pie is a simple dish that you'll feel good about serving!

  • 1 tbs olive oil&ndash you can use rapeseed oil if you prefer.
  • 1 onion &ndash finely diced, you can swap this for a couple of leeks if you prefer
  • 2 carrots &ndash peeled and sliced &ndash just choose medium carrots.
  • 2 celery sticks &ndash scrubbed and sliced (these are optional, you can make the pie without if you wish)
  • 500g minced beef &ndash choose a pack of low fat ground beef for this recipe.
  • 300ml hot beef stock
  • splash of Worcestershire sauce&ndash if you haven&rsquot got Worcestershire sauce&ndash add a squirt of BBQ sauce or stir through a tsp of mild mustard.
  • 1 tsp dried thyme &ndash or you can use dried mixed herbs if you prefer.
  • pinch sea salt
  • pinch ground black pepper
  • 1 sheet of ready rolled puff pastry&ndash it&rsquos good to keep a pack of puff pastry in the fridge as it&rsquos great for helping turn leftovers into a pie or pasty. Or for making quick puff pastry pizzas for lunch.
  • 1 egg beaten&ndash just a small or medium egg is fine for this recipe

Get our BEST slow cooker recipes here

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 500g Coles No Added Hormones 4 Star Beef Mince
  • 1 1/2 cups (180g) frozen mixed vegetables
  • 1/3 cup (50g) brown onion gravy mix
  • 1/4 cup (60ml) tomato sauce
  • 1/4 cup (60ml) barbecue sauce
  • 8 sheets frozen puff pastry, partially thawed
  • Tomato sauce, to serve


Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 2 mins or until the onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince is cooked through.


Stir in vegetables. Add the gravy mix and ¾ cup (185ml) water and cook, stirring, for 1 min or until the liquid reduces slightly. Add the tomato sauce and barbecue sauce. Bring to a simmer. Cook, stirring often, for 5 mins or until the mixture thickens slightly. Remove from heat. Cover and set aside for 30 mins to cool.


Preheat pie maker. Use a 10.5cm pie maker base cutter to cut 16 discs from 4 pastry sheets. Use a 9.5cm pie maker top cutter to cut 16 discs from the remaining pastry sheets.


Place 4 large base pastry discs in the pie maker holes. Spoon ¼ cup of mince mixture into each pie base. Top with 4 small pastry discs. Lightly press edges to seal. Close the lid. Cook for 8 mins or until the pastry is golden. Repeat with the remaining pastry and mince mixture to make 16 pies. Serve the pies with tomato sauce.

Easy Traditional Cottage Pie Welcome to The Storied Recipe! I host a unique podcast where every guest gives me a recipe that’s significant to their culture, life, and memories. I make, photograph, and share the recipe with you. I invite you to listen to Anita’s Story as you make her dad’s Traditional Cottage Pie. I’ve always avoided Shepherd’s Pie or Cottage Pie recipes because I (ignorantly, mistakenly) equated them to Pot Pies. I mistakenly believed traditional Cottage Pie had… pie crust. Of course, as I’m sure you know, I was wrong. And once I realized that Cottage Pie doesn’t have a pie crust…. I also realized that this is a SUPER easy recipe.

Here’s what my podcast guest, Anita, had to say about this traditional Cottage Pie:

This is *the* dish of my childhood. My dad made so many wonderful recipes, but if I had to choose just one that reminded me of him the most, it would have to be his Shepherd’s Pie. The act of chopping the veggies and getting everything in order to make this dish reminds me of him so much. I watched him and helped him countless times. It took me some time to be able to cook this again after he died. Who knew carrot peels and onion skins could conjure up such nostalgia and sentiment?

For me, personally…

Because I never made Cottage Pie before Anita shared this recipe, this dish will always remind me of Anita and this beautiful Father’s Day episode where we embraced the humanity and complicated nature of our parents, grief, and holidays.

And as a recipe, my family gave it an 11 on a scale of 1 to 10. The meat, vegetable, and gravy mixture is so robust and flavorful – it’s just utterly satisfying. Meanwhile, the mashed potatoes on top are creamy and rich and full of herby, garlicky hints. In the oven, a crust forms over the top of the mashed potatoes. There’s nothing like the feeling of that spoon breaking through the buttery crush and falling down into the potatoes and meat. Every single bite is perfectly balanced.

Btw, why is Anita calling it Shepherd’s Pie while I’m calling it Cottage Pie?

Yeah, good question. As Anita explains in her interview, Shepherd’s Pie traditionally contains lamb while Anita’s version contains ground beef. Technically, the ground beef version is known as Cottage Pie.

So what’s this secret ingredient?

Another thing I love about Anita’s recipe is that it reflects her father’s laid back, adventurous approach to cooking. As you’ll see, this recipe is not a dictator. Anita is full of options for substitutions and encourages you to omit ingredients without feeling stress or anxiety.

The one ingredient I wouldn’t skip, personally? COFFEE!

Anita’s father generally added a little coffee to the broth or gravy of hearty meats like beef, lamb, or rabbit. This was a first for me, and I loved the full, dark flavor it added to the meat mixture. Anita’s dad also recommended adding wine or beer. I chose a dark, stout beer and was perfectly pleased with that choice also!!

Can I Make These Ground Beef Empanadas Ahead of Time?

Of course! You can whip up huge or tiny batches and freeze them for later. Just be sure that you DO NOT bake these empanadas before you freeze them!

Prepare the dough, wrap it around your preferred fillings, and put them into the freezer on a cookie sheet. Once frozen solid, transfer them to a freezer safe container.

Most pastry dough will last up to three months in your freezer, and my empanada recipe is no exception! Don&rsquot forget to attach a little piece of tape to the container with the date, so they don&rsquot grow too icy.

With that in mind, also remember to properly thaw them out before baking. Soggy isn&rsquot fun!

Zucchini Recipes for Summer

While Memorial Day is the unofficial beginning of summer, for me it really starts when I see store shelves full of zucchini. One reason I love zucchini so much is the health benefits. They’re low in carbs, high in fiber, and filled with essential vitamins. But, another reason – and it’s the main one – [&hellip]

24 Warm Weather Side Dishes

When the weather gets warmer, relaxed summer dinners are a must. Grilling dinner becomes a weekly activity. But what to serve with your burgers, chicken, fish, or steak? Easy side dishes like grilled vegetables and lots of salads. Everything from grilled corn salad to fresh watermelon and cucumber tomato salad. Don’t worry… we’re sharing delicious [&hellip]

14 Summer Squash Recipes

Summer produce is our favorite, especially summer squash! With so many delicious ways to prepare summer squash, it’s a healthy go-to ingredient during these warmer months. Yellow with a fat bottom that gets skinnier towards the neck, it’s very easy to differentiate summer squash from zucchini. No matter how you cut, cook or top it, [&hellip]

Best Shepherd&rsquos pie

Ready for a great recipe with ground beef? We have a printable recipe card for you below to follow. Let us know what you think!

If you&rsquod like to join Idaho&rsquos farmers and ranchers in fighting hunger by making your secure, tax-deductible donation today&hellipyou can do so here.

  • That way everyone can have access to ground beef and potatoes to make recipes such as this one and hundreds of others.
  • Then make our other ground beef casserole with taters the next night!

Want to see a few of my favorite things you might want to write on your Christmas list this year. 😉 Take a peek and see how many you might already have&helliptwinsies!

Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page?

***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

Epic Chunky Beef and Mushroom Pie

Fall apart, ultra tender chunks of beef, bursts of fresh mushroom smothered in the most incredible gravy and topped with flaky, golden puff pastry. My friends, this is not just another beef pie. This is an EPIC Chunky Beef and Mushroom Pie with a little secret ingredient that takes this to the next level!

This is the sort of food that makes me do the happy dance. Literally. I took a massive spoonful and was jumping up and down with glee. It was everything I had hoped it would be, and more.

Non foodies will find it hard to understand the elation you feel when you make something that is this good. I mean, gravy even in its most basic form (and anything you smother in gravy) is fantastic.

But with this Chunky Beef and Mushroom Pie, with just one bite, you know it’s a step up from the usual pie. You may not be able to put your finger on it, but you know there’s something different about it – just better.

This is the secret ingredient – Dried Porcini Mushrooms. Just a tiny amount adds a punch of savouriness and earthiness – in posh foodie language, it adds umami.

Gourmet ingredient? Yes. But:

a) you don’t need much, just 20g/0.7 oz and the soaking liquid forms part of the braising liquid and


About 5 years ago, back when I was in corporate, a group of my colleagues were talking animatedly about the ALDI Special Buys for that week (which, from memory, was ski gear at insanely good prices). There they were, a group of professionals, all dressed up in suits and heels and I couldn’t believe that they were so excited about it that they lined up at ALDI just to get the deal!!

I had clearly missed the ALDI train. I am now a firm regular on the ALDI train.

Nowadays, whenever one of my foodie friends come across an awesome ALDI deal, we send out a group text. “OMG. Luv-a-Duck only $12. ” “I found lobster tails at ALDI. LOBSTER TAILS. ” “Bargain Bonds at ALDI, OMG, I got stacks!!” (OK, the last one is not food, but yes it has happened. Or maybe it was Calvin Klein, I can’t remember.)

(And yes, there are always lots of caps and exclamation marks).

And this weeks’ ALDI Special Buys including things that are right up my alley – GOURMET COOKING INGREDIENTS! Truffles, gold leaf gelatine, Dutch Cocoa (bakers, take note!), and one of my favourite secret ingredients: dried porcini mushrooms. <3

Dried Porcini Mushrooms are like a secret weapon stock. And I used it to make this Chunky Beef and Mushroom Pie because it makes the most incredible gravy sauce ever.

Topped with some flaky, golden puff pastry (yes, I know it looks crazy yellow but that’s how it comes out if you brush with egg yolk)……and that moment when you break through that pastry to reveal the tender, fall apart beef and the smell of that savoury extra-tasty-gravy….

Well, let’s just say you should prepare to swoon.

Or do as I did. Do a happy dance! – Nagi xx

1. Preheat the oven to 160°C. Season the beef with salt and pepper and toss with 2 tbsp flour until evenly coated.

2. Heat the oil in a large ovenproof heavy-based pan over high heat.

3. Add beef in batches and cook for about five minutes per batch, until well browned, then remove. Add more oil if pan dries out.

4. Add the onion with a pinch of salt and cook over low heat for about five minutes, until softened.

5. Add the tomato paste and 1 tbsp flour and cook out for a minute or so. Add the red wine and stock, and stir until the mixture boils.

6. Return the beef to the pan, cover the pan with foil, place in the oven and cook for two hours, or until tender, then stir through the peas and mint. Allow to cool, then chill in the fridge until cold (warm filling will ruin the pastry).

7. When the beef filling is ready, heat the oven to 180°C.

8. Divide the pie filling among four 300ml ramekins or pie dishes. Top each with a piece of pastry large enough to hang over the edge of each dish (it is important to remove the pastry from the freezer only 5-10 minutes before you need it, so it thaws but stays chilled).

9. Press the pastry down firmly around the edges of the dishes and brush evenly with the egg yolk. Bake in the middle of the oven for about 40 minutes, until puffed and golden.

Shepherd's Pie

In England, the birthplace of this hearty dish, shepherd's pie is most often made with a ground lamb filling. In the States, it's more common to use ground beef. Both are delicious, and lamb can easily be subbed into this recipe.

Can I make this ahead of time?

Yep! You can make the mashed potato topping and the filling up to 2 days in advance, but we recommend waiting to assemble until right before baking.

Is there a low-carb version?

Yep! Check out our Cauliflower Shepherd's Pie for a spud-less version.

How long do leftovers keep?

Kept in an airtight container in the refrigerator, leftovers will keep 3 to 5 days. Large portions can be reheated in a 350° oven for 10 to 15 minutes, or until warm.

Made this? Let us know how it went in the comment section below!

Editor's note: This intro was updated to add more information about the dish on March 12, 2021


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