Steak and Vegetable Pie


May 24, 2018

Save hours of cooking with this quick and flavoursome pie recipe made using canned ingredients. Using root vegetables and a can of stewing beef, this recipe is the perfect shortcut to hearty pie heaven. Served with your choice of green vegetables, it’s a mid-week meal for the whole family to enjoy.

  • Cook: 1 hr 20 mins
  • Serves: 6


1Prepare the filling by heating the oil in a frying pan over a medium heat and then add the onions. Fry for five minutes, then add the parsnips until brown

2Add the soup and turn the heat up high to reduce the liquid a little. Remove from the heat after five minutes and set aside. Pour into a 30 x 22 x 3cm metal pie dish along with the stewed steak and carrots. Stir well and pop in the fridge to chill

3Make the pastry by sieving the flour into a bowl. Add the butter and then rub in-between thumbs and forefingers until the mixture resembles fine breadcrumbs. Stir through the thyme, then add the water and use a knife to pull the pastry together. Shape into a rectangle and wrap in cling film, put in the fridge for 30 minutes

4Preheat the oven to 200°c/fan 180°c/gas mark 6. Roll the pastry to about 3mm thick on a well-floured work surface

5Brush the rim of the pie dish with egg wash, then carefully lift the pastry to the top of the pie, being careful not to stretch it (or it’ll shrink in the oven). Use a sharp knife to trim the edges, and then use a fork to flute the rim of the pastry lid

6Brush the whole lid with into it and bake for 40 minutes until golden and brown

Nutritional information

Energy (kcals) 431
Fat (g) 21
Saturated Fat (g) 11.5
Carbs (g) 42
Sugar (g) 7
Fibre (g) 4
Protein (g) 17
Salt (g) 1.3


For the filling:

1 tbsp light olive oil

2 medium onions, peeled and roughly chopped

1 medium parsnip, peeled and cut into thin batons (3mm thick)

1 x 400g can of chunky vegetable and beef soup

1 x 400g can of stewed steak

1 x 400g can of sliced carrots, drained

For the pastry:

225g plain flour, plus extra for rolling

100g cold, salted butter, cubed

1 tsp dried thyme or 1 tbsp fresh thyme, finely chopped

4 tbsp cold water

Egg wash made with 1 medium egg, beaten with a pinch of salt