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Crunchy Parmesan Topped Beef Pie with Pesto Broccoli

Servings 4
Total Time 45 mins



  • 1 brown onion finely diced
  • 1 carrot finely diced
  • 1 drizzle oil
  • 500 g beef mince
  • Beef pie spices (½ tsp onion powder, 1 tsp garlic powder, ½ tsp mustard powder, 2 tsp sweet paprika, 2 tsp beef stock powder)
  • 3 Tbsp tomato paste
  • 60 g plain flour
  • 1 cup water
  • 1 Tbsp soy sauce
  • 250 g frozen peas


  • 3 Tbsp butter
  • 4 Tbsp plain flour
  • 2 cups milk
  • ½ tsp salt


  • 50 g Parmesan
  • ½ cup breadcrumbs


  • 1 broccoli cut into small florets
  • 3 Tbsp basil pesto


  • Before you start, preheat oven to high grill. Bring a full kettle to the boil. Set aside a large baking dish.
  • Prep onion and carrot. Heat oil in a large fry-pan on medium-high heat. Cook onion and carrot for about 3 minutes, until starting to soften. Add beef and cook for 5 minutes, breaking it up with your spoon as you go, until browned.
  • Add beef pie spices, tomato paste and flour and cook for 1 minute, until fragrant. Add water measure and soy sauce, bring to the boil, then reduce heat and simmer for 8-10 minutes, until thickened. Stir through peas and season to taste with salt and pepper.
  • Meanwhile, cook béchamel. Melt butter in a medium pot over medium heat and whisk in flour. Add milk, a little at a time, whisking constantly for about 3 minutes, until sauce is thick and creamy. Stir in salt and season with pepper.
  • In a medium bowl, combine Parmesan and breadcrumbs together. Spread beef evenly in baking dish and top with béchamel. Sprinkle over topping and frill on middle oven rack for 5-7 minutes, until golden brown.
  • Prep broccoli. Add to a medium heat-proof bowl and cover with boiling water. Let sit for 3 minutes, until tender. Drain well and return to bowl with pesto. Season to taste with salt and pepper.
  • Serve pie with broccoli on the side.