Beef and Pumpkin Pie

Beef and Pumpkin Pie

SERVES: 6 | PREP TIME:10 mins | COOK TIME: 35-40 mins

What more could you want on a chilly autumn evening than this delicious beef and pumpkin pie. The beef is cooked until beautifully tender and the pumpkin brings a delicious, buttery flavour to the dish. The golden flaky pastry soaks up the rich, flavoursome gravy in this warming, hearty dish. You can make this recipe in a large casserole dish or in mini dishes for individual servings!

Beef and Pumpkin Pie


1kg diced beef
1 small pumpkin or large squash
1 onion
2 garlic cloves
2 carrots
2 celery sticks
350ml beef stock
1 tablespoon flour
1 tablespoon tomato purée
1 tablespoon worcestershire sauce
Sprig of thyme and 2 bayleaf
1 tablespoon butter
Salt and pepper
1 sheet puff pastry
1 beaten egg


1. Prep your ingredients:

  • Trim your beef into bite sized pieces.
  • Finely slice the garlic and dice the onions, celery and carrots.

2. Put a little oil in a casserole dish and brown the beef in batches so as not to overcrowd the pan. Remove with a slotted spoon and add a little more oil if necessary.

3. Gently sauté the onion and garlic for 3-4 minutes and then add in the butter, carrots and celery. Continue cooking for a further 3-4 minutes and then return the beef and its juices to the pan.

4. Add the flour and tomato purée and combine everything well. Pour in the beef stock and add the thyme and bay leaves and worcestershire sauce. Simmer for 40-50 minutes until the beef is really tender. Add in a little more liquid if you feel it needs it.

5. Transfer to a buttered ovenproof dish and cover with the pastry sheet, pressing the edges against the side of the dish. Brush all over with the beaten egg and make 3 or 4 small slits in the middle of the pie with the tip of a knife.

6. Bake in the oven for 30-35 minutes until the pastry is golden and bubbling around the edges. Leave to rest for a few minutes before serving with baked potatoes and steamed greens.