Slow-Cooked Beef and Root Vegetable Pot Pie

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

Tender beef and hearty root vegetables simmered in a rich gravy, encased in a flaky pastry crust for a classic Australian comfort meal. This Australian-inspired beef recipe, ready in about 150 minutes, layers beef chuck roast, diced, carrots, peeled and diced, parsnips, 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 roast, diced
• 2 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 tbsp all-purpose flour
• 3 tbsp butter
• 1 sheet ready-made shortcrust pastry
• 1 egg, beaten (for glaze)
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

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 roast and brown on all sides for 6-8 minutes until well caramelized. Remove beef and set aside.
2. Step 2: In the same pot, melt 3 tbsp butter over medium heat. Add 1 large finely chopped onion and 3 minced garlic cloves, sauté for 4-5 minutes until soft and fragrant.
3. Step 3: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly to form a roux that thickens but does not brown.
4. Step 4: Gradually whisk in 2 cups beef stock, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Bring to a simmer until sauce thickens and coats the back of a spoon, about 5 minutes.
5. Step 5: Return the browned beef to the pot along with 2 peeled and diced carrots, 2 peeled and diced parsnips, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Cover, reduce heat to low, and cook gently for 1.5 hours until beef is tender.
6. Step 6: Preheat oven to 400°F. Transfer the beef and vegetable filling into a 9-inch pie dish.
7. Step 7: Roll out 1 sheet of ready-made shortcrust pastry over the filling, trimming excess pastry and pressing edges to seal.
8. Step 8: Brush the pastry top with 1 beaten egg and cut a few small slits to vent steam.
9. Step 9: Bake in preheated oven for 25-30 minutes until pastry is golden brown and crisp.
10. Step 10: Let the pot pie rest for 10 minutes before serving to allow filling to set.