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“This is a full meal!! Enjoy with a side of greens or salad. A family favourite. I have used leftover casserole in this recipe... just as good!”

Ingredients Nutrition

  • 12 kg beef, cubed
  • 12 onion, finely chopped
  • 12 garlic clove, finely chopped
  • 4 teaspoons brown onions, gravy mixture
  • 2 teaspoons beef stock, mixture
  • 1 (8 ounce) can cream of mushroom soup
  • 1 cup mixed vegetables
  • 1 cup mashed potato
  • 1 sheet puff pastry
  • 1 egg


  1. Dice beef into small cubes, smaller the better.
  2. Finely dice the onion and garlic, and add to a frypan with a little oil and lightly brown -- then add the diced beef and cook till browned.
  3. Add onion gravy mix and beef stock mix and combine well.
  4. Add vegetables and cream of mushroom soup and bring to a light boil, stirring constantly -- then add the potato and mix through until gravy is smooth.
  5. Let cook for 20 minutes on low, without a lid. Mixture should be thick and congealed.
  6. Place mixture in a pie dish (you can add a double puff pastry base if you like) and top with a sheet of puff pastry. Cut to size and seal the pie by pinching the pastry down. Brush with egg and cut 4-6 slits in pastry to allow steam to escape.
  7. Place pie on a cookie tray (to catch any drips) and put in a pre-heated oven, 180 degrees C for 30-35 minutes, or until golden brown.

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