Family beef and vegetable loaded pie

Jacqueline Alwill

Brown Paper Nutrition

Pack a stack of vegetables and valuable sources of protein, iron and zinc into one epic family meal with my VEGGIE PACKED BEEF PIE recipe. Getting my kids in the kitchen is *chaos*, but it’s important to me so that I can teach them about food, where it comes from, and how to make the most of the nutrition in our cooking and meals.

We load up the vegetables in this pie to start, then add Aussie beef mince as our protein. Beef multitasks by adding rich sources of minerals such as iron, zinc and Vitamin B12 to support growth, brain and nervous system development, energy and immune function too. We boost the absorption of nutrients with tomatoes and I like to pop seaweed sprinkle in there for bonus iodine for thyroid function. 

Here’s a fun seaweed sustainability fact for you add red seaweed to their cattle feed to help reduce methane emissions by up to 80%. It’s actions like these that have contributed to the Australian Red Meat Industry recording a 78% reduction in net greenhouse gas emission since 2005. (MLA, 2024)

I think you’ll love this Family Beef Pie, it sets you up with almost 10 different vegetables in one hit, valuable sources of protein and minerals from beef mince, it’s easy to prep and get kids involved with and it tastes absolutely delicious. 


Serves 6

Gluten free : Dairy free 

4 large (600g) white potatoes

1 head (600g) cauliflower

3 tbsp extra virgin olive oil 

3 cloves garlic, peeled and sliced 

1 large red onion, peeled and diced 

2 carrots, trimmed and diced 

2 stalks celery, finely diced 

200g mushrooms, finely chopped 

1 kg beef mince 

2 tbsp tomato paste 

400g tin chopped tomatoes 

½ tsp kelp sprinkle or ½ sheet nori, finely chopped (optional) 

To serve: fresh chopped herbs such as parsley or chives and steamed green vegetables


Peel and chop potatoes into chunks and break cauliflower into florets, grate the stalk to add into the pie later if you wish. Steam potatoes and cauliflower until soft and set aside, covered, to keep warm. Heat oven to 180C (fan forced). Place a large stove/oven proof pie dish or casserole dish, on medium heat and add 1 tbsp extra virgin olive oil, garlic, onion, carrot, celery and mushrooms. If you have some extra grated veggies such as cauliflower, broccoli or swede as these in at this point too. Cover and sweat the vegetables for about 8-10 minutes, stirring throughout so they don’t stick to the pan. Once cooked add the beef mince and brown off completely, break up the chunks of meat as it cooks. Add the tomato paste, chopped tomatoes and kelp or nori and stir. Mash the cauliflower and potato with 2 tbsp extra virgin olive oil and then spread over the top of the pie. Bake in oven for 30 minutes. Serve topped with fresh herbs if desired and some steamed green vegetables.