Beef hotpot pie

Beef hotpot pie



Prep Time


Cook Time



750 g chuck or boneless shin/gravy beef

1 onion, chopped

2 cloves garlic, crushed

400 g can tomatoes

310 g can corn kernels, drained

1 tbsp Worcestershire sauce

1 sheet ready-rolled puff pastry, thawed

green beans to serve


  • Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, and add about 2 tbsp of oil, mix well. Heat a deep, heavy-based pot over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and set aside.
  • Reduce heat in pot and add a little oil, add the onion and garlic, cook for 1-2 minutes, stir occasionally. Add tomatoes, corn and Worcestershire sauce, stirring to combine. Return beef to the pot. Partially cover, keep the heat low.
  • Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients covered. If consistency needs thickening, once meat is tender simmer with the lid off until reduced (about 10-15 minutes).
  • Preheat oven to 220°C. Transfer beef and corn contents to an ovenproof casserole dish, cover with pastry, pinching edges to make a frill. Bake for 20 minutes or until golden. Serve with green beans.


  • The pie filling can be refrigerated, ready to be baked another night, or eaten as a casserole.
Vector Smart Object-ai Where to buy?