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Beef, vegetable & mushroom pot pie

Serves: 4 people
Prep time:



  • 750g lean beef mince
  • 200g button mushrooms, sliced
  • 2 carrots, cut into 1cm dice
  • 2 cloves garlic, crushed
  • 1 tbs oil
  • 1/4 cup plain flour
  • 250ml Campbell's Real Stock - Beef
  • 1 cup frozen peas
  • 1 sheet frozen ready-rolled puff pastry, just thawed


  1. Preheat oven to 220°C.
  2. Heat oil in a large non-stick frying pan over high heat. Add mince, mushrooms, carrots and garlic. Cook for 5 minutes or until browned.
  3. Stir in flour. Gradually add stock and mix until combined. Bring to the boil, stirring, then reduce heat and cook, stirring occasionally, for 5 minutes or until mixture thickens.
  4. Stir in peas. Transfer to a 1 ½  Litre (6 cup) capacity pie or casserole dish. Top with pastry and trim any excess. Bake for 15 minutes or until golden.