Slow Cooked Beef & Vegetable Casserole Pie

Edward Hayden



  • 1 ½ lbs/700g stewing beef-diced
  • 1 large onion-diced finely
  • 1 small leek-thinly sliced
  • 8-10 chestnut mushrooms
  • 2 carrots-diced into small cubes
  • 1-teaspoon tomato puree
  • 1 pint/600ml beef stock
  • 1 sprig thyme
  • Salt and pepper


  • 1 sheet puff pastry
  • 1 egg beaten with a little milk


These are simply delicious as a tasty winter warmer. Don’t forget to support your local butcher, greengrocer, supermarket and small shop during this time.

Get a heavy casserole and fry off the meat until lightly browned. Season well at this stage with salt and pepper.

Next add in the onion, carrots, leeks and mushrooms and cook gently until lightly glazed.

Add the tomato puree  and flour and cook for a few minutes until the flour has coated everything in the pot and indeed dried up any of the cooking juices.

Now add the beef stock and mix well.

Bring back to the boil and then allow to simmer for approximately 1 ½-2 hours, adding additional stock as required. Allow to cool down and ten transfer to a large ovenproof casserole dish or individual ones.

Neatly arrange the sheet of puff pastry on top, brush with the egg wash and if desired arrange some leaves cut from puff pastry on the top and bake in a preheated oven (190C/375F/Gas Mark 5) for approximately 15-20 minutes.

Serve immediately with boiled rice of some creamy mashed potatoes.

Edward’s Top Tip:

Once the mixture has come to the boil Feel free to cook this dish in a large casserole dish in an oven set to 170C/325F/Gas Mark 3