Pot Roast Pie

Dinner, Main

Pot Roast PiePot Roast Pie

Preparation time

15 minutes

Cooking time

60 minutes


6 Pies

Start with our Basic Pulled Beef recipe and ensure your pies are packed full with a mouth-watering filling that is cooked and ready to serve in 60 minutes.


  • 1.5kg chuck beef roast, whole piece
  • 1 onion, chopped
  • 1 tbs vegetable oil
  • 1½ cups beef stock
  • 2 tbs apple cider vinegar
  • 2 tbs tomato paste
  • 1 x 420g can crushed tomatoes
  • Salt and pepper to taste
  • 4 carrots, roughly chopped
  • 6 whole baby potatoes
  • 1 tbs mixed herbs
  • 3 tbs corn flour
  • 3 tbs water
  • 1 cup baby frozen peas
  • 3 sheets ready rolled puff pastry
  • 6 cups frozen peas, cooked and mashed


  1. Select BROWN/SAUTE, adjust TIME to 8 minutes. Press START/STOP.
  2. Once heated, add oil and sauté onion for 2 minutes. Add beef and brown on all sides. Press STOP.
  3. Add stock, vinegar, tomato paste and tomatoes. If making Pot Roast, add the carrots, potatoes and mixed herbs at this stage. Secure the lid. Select MEAT/POULTRY, set pressure to HIGH, and adjust time to 45 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
  4. Once cooking is complete and the pressure is released, leave unit on the KEEP WARM mode, remove beef and place in bowl. Using two forks, shred beef.
  5. Combine corn flour and water, add to Crockpot, stir through the peas, season to taste, add beef to pot, stir until thickened. Pres STOP/START.
  6. Preheat oven to 180c. Select 6 round ovenproof serving dishes approximately 15cm in circumference. Cut the pastry into circles 1cm larger than the circumference. Place pastry disc on a baking tray lined with baking paper, bake for 20 minutes or until golden brown.
  7. Re-heat the mashed peas. Divide the beef mixture evenly into the serving dishes. Top with ¾ cup of peas and top with a pastry disc.