Beef Bourguignon Pie with Buttered Veggies

Beef Bourguignon Pie with Buttered Veggies

Ready in 30 minutes Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 21, 2019.



  • 1 brown onion
  • 1 carrot
  • 1 pack beef spices
  • 1 cup water
  • 1 pack beef sauce
  • 1 pack braised beef
  • 1 pack flaky puff pastry
  • 1 Tbsp milk


  • 2 courgettes
  • 250g frozen peas

To Serve

  • 1 pack crispy shallots


  1. Cook beef Preheat oven to 200°C. Finely dice onion and carrot. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion and carrot for 4-5 minutes, until tender. Add beef spices and cook, stirring, for 30 seconds.
  2. Add water measure and beef sauce and bring to a simmer. Stir in beef and simmer for 5-7 minutes, until beef is hot and sauce has reduced. Season to taste.
  3. Make pie Transfer pie filling to a baking dish and top with pastry. Brush with milk and bake for 15-20 minutes, until pastry is cooked through and golden.
  4. Cook veggies Bring a pot of salted water to the boil. Thinly slice courgette, add to pot of boiling water along with peas. Cook for about 3 minutes, until bright green and tender, drain and return to pot with a knob of butter. Season to taste.
  5. Serve pie with buttered greens on the side, finish with crispy shallots.

Nutritional Information

Energy 2737 kj
654 kcal
Protein 31.0g
Carbohydrate 45.4g
Fat 37.3g