This quick ground beef and vegetable pie is a hearty, family-friendly dinner that comes together in under an hour. It layers a savory, vegetable-packed beef filling under a golden, flaky puff pastry crust, making it a comforting one-dish meal that feels special but is simple enough for a weeknight. The recipe works because it uses convenient frozen mixed vegetables and store-bought puff pastry, cutting down on prep time without sacrificing flavor.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) lean ground beef (90% lean)
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 cups (300 g) frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef broth (low-sodium)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) dried thyme
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 1 sheet (about 9 x 9 in / 23 x 23 cm) puff pastry, thawed
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet (such as cast iron or stainless steel) over medium-high heat, warm the olive oil. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS).
- Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the beef mixture and stir to coat. Cook for 1 minute to remove the raw flour taste.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Add the frozen mixed vegetables, thyme, salt, and pepper. Stir well and bring the mixture to a simmer. Let it cook for 3–4 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.
- Remove the skillet from heat. If your skillet is not oven-safe, transfer the beef mixture to a 9-inch (23 cm) pie dish or a 2-quart (2 L) baking dish.
- On a lightly floured surface, roll out the puff pastry sheet slightly to fit the top of your skillet or dish. Place the pastry over the filling, tucking the edges under or pressing them against the rim. Cut a few small slits in the top to allow steam to escape.
- Brush the beaten egg over the pastry for a golden finish.
- Bake for 20–25 minutes, until the pastry is puffed and deep golden brown. Let the pie rest for 5 minutes before serving.
Tips
- Thaw puff pastry properly: Follow the package instructions—usually overnight in the fridge or 30–40 minutes at room temperature. If it’s too cold, it will crack; if too warm, it will be sticky.
- Use a hot skillet: Browning the beef in a preheated skillet ensures good caramelization. Don’t overcrowd the pan; if needed, cook in batches.
- Don’t skip the flour: It thickens the broth into a gravy that clings to the filling. Without it, the pie will be soupy.
- Substitute the vegetables: Use 2 cups of any leftover roasted vegetables, canned corn (drained), or fresh vegetables that you have on hand. Just be sure to chop them into small, bite-sized pieces.
Serving Suggestions
Serve this pie hot, straight from the skillet, with a side of mashed potatoes, a crisp green salad, or steamed green beans. It also pairs well with a simple tomato-cucumber salad for a lighter contrast. For a complete meal, add a crusty baguette to soak up any extra gravy.
Variations
- Cheesy version: Sprinkle 1 cup (100 g) of shredded cheddar or gruyère over the beef filling before adding the pastry.
- Mushroom and beef: Sauté 8 oz (225 g) sliced mushrooms with the onion for an earthy depth.
- Herb swap: Replace thyme with 1 tsp dried rosemary or 2 tsp fresh chopped parsley.
- Make it a shepherd’s pie: Instead of puff pastry, top with 3 cups of prepared mashed potatoes and bake until golden.
Storage and Reheating
Refrigerate any leftovers within 2 hours of cooking. The pie will keep in an airtight container in the fridge for 3–4 days. To reheat, place a portion in the microwave for 2–3 minutes, or reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through. The pastry will lose some crispness but will still taste great. You can also freeze the baked pie for up to 3 months; thaw overnight in the fridge and reheat in the oven.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef? Yes, ground turkey or chicken work well. Since they are leaner, add 1–2 tbsp of olive oil to the pan before browning to prevent dryness, and cook to a safe minimum internal temperature of 165°F (74°C).
Can I make this pie ahead of time? Yes, you can assemble the pie completely (without baking) and refrigerate it for up to 24 hours. When ready to bake, add 5–10 minutes to the baking time, as the filling will be cold.
Can I use a regular pie crust instead of puff pastry? Absolutely. A standard 9-inch (23 cm) pie crust (top and bottom) works well. Blind-bake the bottom crust for 10 minutes at 400°F (200°C) before adding the filling to prevent a soggy bottom.
Why is my filling runny? The filling should thicken after simmering for a few minutes. If it’s still thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the simmering mixture until it thickens. Also, make sure your frozen vegetables are thawed and well-drained to avoid adding excess water.
Can I skip the egg wash? Yes, you can skip the egg wash, but the pastry will be paler and less shiny. For a dairy-free alternative, brush with milk or cream.
How do I know when the pie is done? The pastry should be puffed and golden brown, and the filling should be bubbling around the edges. If you insert an instant-read thermometer into the center of the filling, it should read at least 165°F (74°C) for food safety.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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