Simple Beef And Vegetable Pie

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Steg för steg

1. 1

   Preheat your oven to 220°C (425°F).

   Cirka 5 min

2. 2

   In a large mixing bowl, combine the canned beef stew, drained peas, drained mushrooms, all-purpose flour, dried parsley, dried basil, and dried thyme.

   Cirka 3 min

   Kockens tips: Stir gently to combine everything without breaking down the beef and vegetables too much.

3. 3

   Gently unroll one pie crust and press it into the bottom and up the sides of a 23cm (9-inch) pie dish.

   Cirka 2 min

   Kockens tips: Don't stretch the dough, as this can cause it to shrink during baking.

4. 4

   Pour the beef mixture into the crust-lined dish and spread it evenly.

   Cirka 1 min

5. 5

   Unroll the second pie crust and lay it over the filling.

   Cirka 1 min

6. 6

   Trim any excess dough from the edges, then press the top and bottom crusts together with a fork to create a sealed edge.

   Cirka 2 min

   Kockens tips: A tight seal prevents the filling from bubbling out during baking.

7. 7

   Using a small knife, cut several slits in the top crust to allow steam to escape.

   Cirka 1 min

8. 8

   For a golden finish, whisk the egg and water together in a small bowl and brush the mixture over the top crust.

   Cirka 1 min

   Kockens tips: This step is optional but gives the pie a professional, glossy appearance.

9. 9

   Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is hot and bubbly.

   Cirka 40 min

   Kockens tips: Place the pie dish on a baking sheet to catch any potential drips and make it easier to handle.

10. 10

    Remove the pie from the oven and let it rest for at least 10 minutes before slicing and serving.

    Cirka 10 min

    Kockens tips: Resting allows the filling to set, making it easier to serve clean slices.