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Roast Beef & Veggie Pies

Roast Beef & Veggie Pies

By: Raquel Neofit

This recipe has no hard and fast rules other than making sure you cook the pastry all the way through. When it comes to how much filling you have, that can depend on the leftovers you have.



Prep time

Cook time



  • 1 sheet shortcrust pastry
  • 1 sheet puff pastry
  • 5 slices roast beef
  • 8 roast potatoes
  • 2 roast carrots
  • 5 pieces roast pumpkin
  • 1 cup gravy
  • Salt & pepper
  • 1 egg, lightly beaten


  • Preheat oven to 180°C.
  • Cut circles of shortcrust pastry big enough to reach the sides of the pan you are baking them in.
  • Place baking paper in the base, add pie weights and bake for 10 mins. Remove the weights and paper and bake for a further 5 mins. Allow to cool.
  • Cut circles from the pastry big enough to cover your pies and allow a little extra.
  • Meanwhile, chop the beef, potatoes, carrots and pumpkin into roughly equal pieces, place in a bowl with the gravy, season with salt and pepper and gently combine.
  • Fill the pastry cases to the top, press down slightly and place the puff circles on top.
  • Brush with egg and bake for about 15–20 mins or until puffed and golden.
  • Tip: No gravy left? Whip up a packet one. There are some fantastic-quality ready-made gravies out there.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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