Slow-Braised Beef and Root Vegetable Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A hearty Australian-style meat pie filled with tender slow-braised beef and a medley of root vegetables in a rich gravy, encased in a flaky golden pastry. This australian-inspired beef ready in about 150 minutes layers beef chuck, diced, carrots, diced, potatoes, diced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 550 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb beef chuck, diced
• 1 cup carrots, diced
• 1 cup potatoes, diced
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp plain flour
• 2 tbsp butter
• 2 sheets frozen puff pastry sheets
• 1 large egg, beaten (for egg wash)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lb diced beef chuck seasoned with 1 tsp salt and 1/2 tsp black pepper, and brown the meat on all sides for 5-6 minutes until caramelized. Remove the beef and set aside.
2. Step 2: In the same pot, melt 2 tbsp butter over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp plain flour and cook for 2 minutes to form a roux, stirring constantly until golden.
4. Step 4: Gradually whisk in 2 cups beef broth and 2 tbsp Worcestershire sauce, cooking until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Return the browned beef to the pot along with 1 cup diced carrots, 1 cup diced potatoes, and 1 tsp fresh thyme leaves. Cover and simmer on low heat for 1.5 hours until the beef is tender and the vegetables are soft.
6. Step 6: Preheat the oven to 400°F (200°C). Roll out 2 sheets of frozen puff pastry on a floured surface to fit your pie dish.
7. Step 7: Spoon the beef and vegetable filling into a 9-inch pie dish. Cover with the second pastry sheet, pressing the edges to seal and trimming any excess. Cut a few slits on top for steam to escape.
8. Step 8: Brush the top with 1 beaten large egg and bake for 30-35 minutes until the pastry is puffed and golden brown.
9. Step 9: Let the pie rest for 10 minutes before serving to allow the filling to set.