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Beef, swede and barley pie recipe

Beef, swede and barley pie recipe

24 ratings

A hearty beef pie that can be prepared ahead and pulled out of the freezer when it's needed – the perfect winter meal for all the family. See method

  • Serves 6
  • 15 mins to prepare and 3 hrs 00 mins to cook
  • 488 calories / serving
  • Freezable


  • 1 tbsp olive oil
  • 400g diced beef
  • 3 tbsp plain flour
  • 1 large carrot, scrubbed and cut into small chunks
  • 1 onion, roughly chopped
  • 500g swede, peeled and cut into small chunks
  • 700ml beef stock, made with 1 stock cube
  • 1 bay leaf
  • 3 thyme sprigs
  • 100g pearl barley, rinsed
  • 375g pack ready-rolled light puff pastry
  • 1 egg yolk, beaten
  • 220g pack green beans, steamed

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If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    8g 38%
  • Sugars

    11g 12%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 60.6g Protein 23.4g Fibre 4.2g


  1. Heat the oil in a large saucepan over a medium-high heat. Toss the beef with 2 tbsp flour and season. Fry in batches for 5 mins or until browned all over. Remove from the pan and set aside.
  2. Fry the carrot, onion and swede in the same pan for 10 mins or until starting to colour. Return the beef to the pan. In a small bowl, gradually mix 50ml of the stock into the remaining flour, until combined. Add to the pan along with the remaining stock, the bay leaf and thyme. Bring to the boil, then cover and simmer on a low heat for 1 hr.
  3. Add the barley, cover again and simmer for 1 hr or until the meat is tender and the barley is just cooked. Tip into a 24cm round pie dish, discarding the bay and thyme. Leave to cool to room temperature. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C.
  4. Unroll the puff pastry, discarding the paper. Roll out until large enough to cover the pie dish, if needed. Crimp the edges and use a knife to make a cross in the centre. Re-roll any leftover pastry to make a decorative shape, if you like, then put on top of the pie. Brush all over with the beaten egg, then bake for 45 mins until golden and puffed up. Leave to rest for 10 mins. Serve with the green beans.

Freezing and defrosting guidelines

To freeze, prepare to the end of step 3, then leave the filling to cool completely. Cover with the pastry, without brushing with egg, then wrap in nonstick baking paper and foil. To reheat, remove from the freezer, unwrap and defrost in the fridge overnight. Brush with egg and bake as instructed in the recipe. Once reheated from frozen, eat on the same day – do not reheat a second time.

See more Pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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