The filling is made in an oven-safe skillet: ground beef and onion, then diced carrot, peas and corn, thickened with a little flour and beef broth into a brown gravy.
There is only one crust. A sheet of puff pastry goes over the top, is crimped, vented and brushed with egg wash, then the pie bakes until deeply golden and bubbling.
Why This Recipe Works
- Cooking the flour into the beef and vegetables before the broth goes in thickens the gravy without lumps.
- Worcestershire and thyme give the gravy savoury depth.
- Venting the pastry lets steam escape so the lid puffs and crisps instead of going soggy.
- Egg wash gives the pastry its deep golden shine.
How to Make It
Oven heated, beef and onion browned to 160°F
Heat the oven to 400°F. Brown the ground beef and onion in an oven-safe skillet until the beef reaches 160°F, then drain the fat.
Carrot, peas, corn and flour
Add the carrot and cook 4 minutes, then stir in the peas and corn. Sprinkle in the flour and cook 1 minute.
Broth and seasoning simmered into gravy
Gradually stir in the beef broth, Worcestershire sauce, thyme, salt and pepper and simmer until the filling becomes a thick brown gravy.
Puff pastry laid over the top and egg-washed
Move the filling to a round pie dish if needed and lay the puff pastry over the top only. Trim, crimp and vent it, then brush with the egg wash.
Baked 25 to 30 minutes
Bake 25 to 30 minutes, until the pastry is deeply golden and the filling is bubbling.
Filling First, Lid Last
Stage 1 of 3
Brown
Steps 1–1 of 5
Beef and onion browned to 160°F in an oven-safe skillet while the oven heats.
- Oven heated, beef and onion browned to 160°FHeat the oven to 400°F. Brown the ground beef and onion in an oven-safe skillet until the beef reaches 160°F, then drain the fat.
Stage 2 of 3
Build the gravy
Steps 2–3 of 5
Carrot, peas and corn, then flour, broth, Worcestershire, thyme and seasoning simmered thick.
- Carrot, peas, corn and flourAdd the carrot and cook 4 minutes, then stir in the peas and corn. Sprinkle in the flour and cook 1 minute.
- Broth and seasoning simmered into gravyGradually stir in the beef broth, Worcestershire sauce, thyme, salt and pepper and simmer until the filling becomes a thick brown gravy.
Stage 3 of 3
Top and bake
Steps 4–5 of 5
Puff pastry laid over, crimped, vented and egg-washed, then baked until deep golden and bubbling.
- Puff pastry laid over the top and egg-washedMove the filling to a round pie dish if needed and lay the puff pastry over the top only. Trim, crimp and vent it, then brush with the egg wash.
- Baked 25 to 30 minutesBake 25 to 30 minutes, until the pastry is deeply golden and the filling is bubbling.
Ingredient Notes
- Frozen puff pastry
- One sheet, thawed, used as the top crust only.
- Carrot, peas and corn
- A cup each of diced carrot, frozen peas and frozen corn.
- Ground beef
- One pound, browned to 160°F before the pie is assembled.
Frequently Asked Questions
Does the pie have a bottom crust?
No. Only the top is covered with puff pastry.
Is the beef cooked before baking?
Yes. It is browned to 160°F before the pastry goes on.
Is there potato in the filling?
No. The vegetables are carrot, peas and corn.
Success Tips
- Let the filling cool for a few minutes before adding the pastry so it does not melt.
- Cut two or three slits in the pastry so steam can escape.
- Keep the pastry cold until the moment it goes on.
Serving Ideas
Cut into wedges at the table so the golden pastry lid breaks open over the beef and vegetable gravy.
