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

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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