Beef, vegetable and ale pie
Turn your leftover roast beef into another satisfying meal with this quick and easy veg and ale pie.
Serves: 4
Preparation time: 5 minutes
Cooking time: 35 minutes
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You will need
- 700g pack casserole vegetables
- 200g leftover cooked mixed vegetables, roughly chopped (we used carrots and parsnips)
- 500ml jar beef and ale cooking sauce
- 300g leftover roast beef, chopped into chunks
- 375g pack ready rolled shortcrust pastry
- 1 medium British free range Woodland egg, lightly beaten
- 2 x 200g packs trimmed fine beans
Recipe Information
Step by step guide to making Beef, vegetable and ale pie
- Preheat the oven to 200°C , fan 180°C, gas mark 6. Steam or microwave the casserole vegetables according to pack instructions.
- Transfer to a large pan along with the leftover cooked veg, the cooking sauce and the leftover roast beef. Simmer over a low heat for 2-3 minutes, stiring, then transfer to a 1.5 litre pie dish.
- Unroll the pastry and place over the top of the dish. Trim the overhanging pastry with a sharp knife, then crimp the edge of the pastry using your forefinger and thumb to seal.
- Cut a small cross in the centre of the pastry as a vent. Decorate the top of the pie with leaf shapes made from the trimmings, if you like. Brush the top with the beaten egg.
- Bake on the top shelf of the oven for 20-25 minutes until the pastry is golden. Five minutes before the end of the cooking time, boil or steam the beans and serve with the pie.
Cook's tip: Turn this into a hearty stew by leaving off the pastry and topping with dumplings made with our easy mix.
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Nutritional information for Beef, vegetable and ale pie
Nutritional information for Beef, vegetable and ale pie
Nutrition type | per serving |
---|---|
Calories | 661 kcal |
Total Fat | 29.6g |
Saturated Fat | 13.7g |
Salt | 1.32g |
Sugar | 16.0g |
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£1.30
£6.50/kg