Slow-Cooked 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 beef pie with tender slow-cooked beef, carrots, and potatoes encased in flaky pastry. This australian-inspired beef ready in about 170 minutes layers beef chuck, diced, medium carrots, peeled and diced, medium potatoes, peeled and 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 480 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 lbs beef chuck, diced
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 sheets frozen puff pastry sheets
• 1 large egg, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs diced beef chuck and brown on all sides for 5-7 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the onion and garlic mixture and cook for 1 minute, stirring constantly to remove raw flour taste.
4. Step 4: Gradually whisk in 2 cups beef broth, then stir in 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Return the beef to the pot.
5. Step 5: Add 2 medium diced carrots and 2 medium diced potatoes, bring to a simmer, cover, and cook on low heat for 2 hours until beef is tender and sauce thickens.
6. Step 6: Preheat oven to 400°F. Roll out 2 sheets of frozen puff pastry to fit your pie dish. Pour the beef mixture into a 9-inch pie dish, cover with pastry, trimming edges and pressing to seal.
7. Step 7: Brush the pie top with 1 beaten egg for a golden finish. Cut a few slits in the pastry to allow steam to escape.
8. Step 8: Bake for 30-35 minutes until the pastry is puffed and golden brown. Let rest 10 minutes before serving.