Christmas Beef & Chestnut Pie with Roast Festive Veggies
Prep 5 mins
Total 2 hours
Easy
Serves 6
It’s hard to believe, but this delicious beef and chestnut pie, and the roasted vegetables are all cooked in the Ninja Foodi Multi-Cooker, from start to finish! This very clever all-in-one machine is a pressure cooker, slow cooker, air fryer, oven and grill.
I cooked the meat pie filling first in the pressure cooker before roasting and baking the vegetables and pie, which were then ready to serve. This rich and tasty pie would make a fabulous Christmas Eve supper dish for all the family, or a wonderfully indulgent and easy to cook meal for New Year’s Day
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Pie ingredients
1 tbsp
vegetable oil
125g
smoked lardons
1 large
onion, peeled and diced
500g
diced stewing steak
125g
peeled and cooked chestnuts (vacuum packed)
450ml
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
500g
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
150g
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
75g
brussel sprouts, sliced thickly
To taste
salt and pepper
Pie ingredients
1 tbsp
vegetable oil
4oz
smoked lardons
1 large
onion, peeled and diced
17oz
diced stewing steak
4oz
peeled and cooked chestnuts (vacuum packed)
16oz
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
17oz
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
5.3oz
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
2.7oz
brussel sprouts, sliced thickly
To taste
salt and pepper
Utensils
Step 1
To make the pie: On your Ninja Foodi Multi-Cooker, select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes, and then place the lardons and onions with the oil into the cooking pot, close the lid and cook for 3 minutes
Step 2
Add the stewing steak, beef stock, thyme and season to taste. Twist & lock the pressure cooker lid. (Double check that your vent on the lid is turned to the “seal” position) Select PRESSURE COOKER, select START/STOP to begin and cook for 45 minutes. Once the timer reaches zero, you can allow the pressure to release normally (about 15 minutes). If you’re in a rush, you can release the pressure quickly by carefully turning your vent on the lid from “seal” to “vent”
Step 3
Decant the beef pie filling into a bowl and allow to cool. Make the pie by lining a greased 8” (20cm) enamel pie dish with a sheet of ready-rolled puff pastry. Spoon the cooled beef mixture* into the lined pie dish, and then place the remaining puff pastry sheet over the top of the filling. Crimp and trim the edges of the pastry, and brush with egg glaze. Decorate with pastry shapes if desired *If there is a lot of liquid, save the liquid to serve with the cooked pie as gravy
Step 4
To bake the pie: Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 200°C, and setting the time to 5 minutes. Select START/STOP to begin. Place the pie dish on the reversible rack, making sure the rack is in the lower position
Step 5
After the unit has finished preheating, place the rack with pie dish in to the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 200°C and set time to 20 minutes. Select START/STOP to begin. The pie should be cooked after 20 minutes and should be crisp, puffed up and golden brown. Take the pie out of the appliance and keep warm whilst the vegetables roast
Step 6
To roast the vegetables: Close the crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 200°C and setting the time to 5 minutes. After the unit has finished preheating, place the vegetables and the oil into the cooking pot, stir the vegetables so they are all coated and close the crisping lid. Select BAKE/ROAST, set temperature to 200°C, and set time to 20 minutes. Select START/STOP to begin
Step 7
At the end of the cooking time, serve the roasted vegetables with the pie, which has been cut into wedges, and any gravy you have saved
Christmas Beef & Chestnut Pie with Roast Festive Veggies
Step 1 of 7
To make the pie: On your Ninja Foodi Multi-Cooker, select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes, and then place the lardons and onions with the oil into the cooking pot, close the lid and cook for 3 minutes
Pie ingredients
1 tbsp
vegetable oil
125g
smoked lardons
1 large
onion, peeled and diced
500g
diced stewing steak
125g
peeled and cooked chestnuts (vacuum packed)
450ml
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
500g
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
150g
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
75g
brussel sprouts, sliced thickly
To taste
salt and pepper
Pie ingredients
1 tbsp
vegetable oil
4oz
smoked lardons
1 large
onion, peeled and diced
17oz
diced stewing steak
4oz
peeled and cooked chestnuts (vacuum packed)
16oz
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
17oz
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
5.3oz
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
2.7oz
brussel sprouts, sliced thickly
To taste
salt and pepper
Step 2 of 7
Add the stewing steak, beef stock, thyme and season to taste. Twist & lock the pressure cooker lid. (Double check that your vent on the lid is turned to the “seal” position) Select PRESSURE COOKER, select START/STOP to begin and cook for 45 minutes. Once the timer reaches zero, you can allow the pressure to release normally (about 15 minutes). If you’re in a rush, you can release the pressure quickly by carefully turning your vent on the lid from “seal” to “vent”
Pie ingredients
1 tbsp
vegetable oil
125g
smoked lardons
1 large
onion, peeled and diced
500g
diced stewing steak
125g
peeled and cooked chestnuts (vacuum packed)
450ml
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
500g
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
150g
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
75g
brussel sprouts, sliced thickly
To taste
salt and pepper
Pie ingredients
1 tbsp
vegetable oil
4oz
smoked lardons
1 large
onion, peeled and diced
17oz
diced stewing steak
4oz
peeled and cooked chestnuts (vacuum packed)
16oz
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
17oz
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
5.3oz
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
2.7oz
brussel sprouts, sliced thickly
To taste
salt and pepper
Step 3 of 7
Decant the beef pie filling into a bowl and allow to cool. Make the pie by lining a greased 8” (20cm) enamel pie dish with a sheet of ready-rolled puff pastry. Spoon the cooled beef mixture* into the lined pie dish, and then place the remaining puff pastry sheet over the top of the filling. Crimp and trim the edges of the pastry, and brush with egg glaze. Decorate with pastry shapes if desired *If there is a lot of liquid, save the liquid to serve with the cooked pie as gravy
Pie ingredients
1 tbsp
vegetable oil
125g
smoked lardons
1 large
onion, peeled and diced
500g
diced stewing steak
125g
peeled and cooked chestnuts (vacuum packed)
450ml
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
500g
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
150g
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
75g
brussel sprouts, sliced thickly
To taste
salt and pepper
Pie ingredients
1 tbsp
vegetable oil
4oz
smoked lardons
1 large
onion, peeled and diced
17oz
diced stewing steak
4oz
peeled and cooked chestnuts (vacuum packed)
16oz
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
17oz
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
5.3oz
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
2.7oz
brussel sprouts, sliced thickly
To taste
salt and pepper
Step 4 of 7
To bake the pie: Close crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 200°C, and setting the time to 5 minutes. Select START/STOP to begin. Place the pie dish on the reversible rack, making sure the rack is in the lower position
Pie ingredients
1 tbsp
vegetable oil
125g
smoked lardons
1 large
onion, peeled and diced
500g
diced stewing steak
125g
peeled and cooked chestnuts (vacuum packed)
450ml
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
500g
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
150g
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
75g
brussel sprouts, sliced thickly
To taste
salt and pepper
Pie ingredients
1 tbsp
vegetable oil
4oz
smoked lardons
1 large
onion, peeled and diced
17oz
diced stewing steak
4oz
peeled and cooked chestnuts (vacuum packed)
16oz
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
17oz
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
5.3oz
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
2.7oz
brussel sprouts, sliced thickly
To taste
salt and pepper
Step 5 of 7
After the unit has finished preheating, place the rack with pie dish in to the pot. Close crisping lid. Select BAKE/ROAST, set temperature to 200°C and set time to 20 minutes. Select START/STOP to begin. The pie should be cooked after 20 minutes and should be crisp, puffed up and golden brown. Take the pie out of the appliance and keep warm whilst the vegetables roast
Pie ingredients
1 tbsp
vegetable oil
125g
smoked lardons
1 large
onion, peeled and diced
500g
diced stewing steak
125g
peeled and cooked chestnuts (vacuum packed)
450ml
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
500g
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
150g
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
75g
brussel sprouts, sliced thickly
To taste
salt and pepper
Pie ingredients
1 tbsp
vegetable oil
4oz
smoked lardons
1 large
onion, peeled and diced
17oz
diced stewing steak
4oz
peeled and cooked chestnuts (vacuum packed)
16oz
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
17oz
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
5.3oz
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
2.7oz
brussel sprouts, sliced thickly
To taste
salt and pepper
Step 6 of 7
To roast the vegetables: Close the crisping lid. Preheat the unit by selecting BAKE/ROAST, setting the temperature to 200°C and setting the time to 5 minutes. After the unit has finished preheating, place the vegetables and the oil into the cooking pot, stir the vegetables so they are all coated and close the crisping lid. Select BAKE/ROAST, set temperature to 200°C, and set time to 20 minutes. Select START/STOP to begin
Pie ingredients
1 tbsp
vegetable oil
125g
smoked lardons
1 large
onion, peeled and diced
500g
diced stewing steak
125g
peeled and cooked chestnuts (vacuum packed)
450ml
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
500g
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
150g
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
75g
brussel sprouts, sliced thickly
To taste
salt and pepper
Pie ingredients
1 tbsp
vegetable oil
4oz
smoked lardons
1 large
onion, peeled and diced
17oz
diced stewing steak
4oz
peeled and cooked chestnuts (vacuum packed)
16oz
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
17oz
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
5.3oz
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
2.7oz
brussel sprouts, sliced thickly
To taste
salt and pepper
Step 7 of 7
At the end of the cooking time, serve the roasted vegetables with the pie, which has been cut into wedges, and any gravy you have saved
Pie ingredients
1 tbsp
vegetable oil
125g
smoked lardons
1 large
onion, peeled and diced
500g
diced stewing steak
125g
peeled and cooked chestnuts (vacuum packed)
450ml
beef stock made with boiling water and a beef stock cube
To taste
fresh thyme leaves
To taste
salt and pepper
500g
ready-rolled puff pastry sheets
1
egg, beaten with a little water
For the roasted vegetables
1 tbsp
vegetable oil
2 large
parsnips, peeled and cut into batons
150g
chantenay carrots
24
baby potatoes, skin on, cut in to quarters
1 large
red onion, peeled and cut into wedges
75g
brussel sprouts, sliced thickly
To taste
salt and pepper
Pie ingredients
1 tbsp
vegetable oil
4oz
smoked lardons
1 large
onion, peeled and diced
17oz
diced stewing steak
4oz
peeled and cooked chestnuts (vacuum packed)
16oz
beef stock made with boiling water and a beef stock cube
