• 700 g casserole vegetables
  • 200 g leftover cooked mixed vegetables, roughly chopped (we used carrots and parsnips)
  • 500 ml beef and ale cooking sauce
  • 300 g leftover roast beef, chopped into chunks
  • 375 g ready-rolled shortcrust pastry
  • 1 medium free-range egg, lightly beaten
  • 400 g trimmed fine beans


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Steam or microwave the casserole vegetables according to pack directions. Transfer to a large pan along with the leftover cooked veg, the cooking sauce and the leftover roast beef. Simmer over a low heat for 2-3 minutes, stirring,,then transfer to a 1.5 litre pie dish.

  2. 2

    Unroll the pastry and place over the top of the dish. Trim the overhanging pastry with a sharp knife, then crimp the edge of the pastry using your forefinger and thumb to seal. Cut a small cross in the centre of the pastry as a vent. Decorate the top of the pie with leaf shapes made from the trimmings, if you like. Brush the top with the beaten egg.

  3. 3

    Bake on the top shelf of the oven for 20-25 minutes until the pastry is golden. Five minutes before the end of cooking time, boil or steam the beans and serve with the pie.

Nutritional Details

Each serving provides
  • Energy 3027kj 723kcal 36%
  • Fat 32.0g 46%
  • Saturates 10.0g 50%
  • Sugars 14.7g 16%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 481kj/115kcal

Each serving provides

69.5g carbohydrate 8.2g fibre 34.9g protein

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