Saucy beef-and-bean pies

Instead of pastry, you could top this stew with a basic dumpling dough.

More than 1 hour

Serves 4

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  • 1 Tbsp (15ml) olive oil
  • 1 onion, chopped
  • Salt and milled pepper
  • 400g beef goulash
  • 4 cloves garlic, chopped
  • 1 packet (50g) tomato paste
  • 4 sprigs thyme, plus extra for serving
  • 2 cans (400g each) chopped and peeled tomatoes
  • 2 cups (500ml) beef stock (or water)
  • 1 Tbsp (15ml) Worcestershire sauce
  • Pinch sugar
  • 800g carrots, grated
  • 2 cups (500ml) cubed veggies (like baby marrow, butternut or sweet potato)
  • 1 can (400g) red kidney or cannellini beans
  • 2 packets (400g each) puff pastry


  1. Heat oil in a pot and sauté onion until soft.
  2. Season beef and brown well.
  3. Add garlic, tomato paste and thyme and cook for a minute.
  4. Stir in tomatoes, stock (or water), Worcestershire sauce and sugar.
  5. Cover and simmer for about 25 minutes.
  6. Add carrots and cubed vegetables and cook for a further 20 minutes.
  7. Stir in beans and season if needed.
  8. Divide mixture into individual serving bowls or transfer to a large ovenproof dish.
  9. Top with pastry and bake for 15-20 minutes, or until pastry is golden.
  10. Garnish with extra thyme just before serving.


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