Don’t let the relatively short cook time fool you, though – these pies are absolutely packed with flavour and make a warming, cosy and satisfying meal. They are perfect served with steamed peas, a leafy green salad, mashed potatoes or any steamed vegetables of choice. I love this recipe so much that I even included it in my debut cookbook The Simple Dinner Edit, which is available for purchase now.
What other vegetables can I add to the pies?
Finely grate zucchini (courgette) or left-over broccoli stalks, or finely chop mushrooms (any variety) to add at the same time as the onion, garlic, carrot and celery.
What can I serve with these pies?
Try steamed peas, a simple leafy green salad, Freezer-friendly Mashed Potatoes or any other steamed vegetables of choice.
Can I make these individual pies into one large pie?
Yes! Transfer the pie filling into a medium-sized pie dish (around 22 cm/8¾ inches), cover with pastry and bake as per the recipe until crispy and golden.
Watch how to make Golden Beef Pot Pies
If you love the sound of these pies, you’re bound to enjoy:
Cottage PieBeef Stroganoff Cottage Pie with Crispy Parmesan ToppingChicken Mushroom PieButter Chicken Pot PieSlow Cooker Beef PieFamily Beef and Potato Pie 5 from 3 reviews
Make ahead:
Prepare the beef filling as per the recipe. Refrigerate for up to 48 hours or freeze for up to 2 months. Thaw overnight in the fridge. The filling does not need to be reheated before baking. Follow the recipe from step 8.
Leftovers:
Refrigerate for up to 3 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.
