Beef and Salsa Bean Pancake Pie

Tasty and much healthier than normal pastry − not to mention easier and less messy. Easy as pie!

Preparation Time:
Cooking Time:


  • 500 g lean beef mince
  • 750 g bag Wattie's frozen Chunky Mix Vegetables
  • 1 cup beef stock
  • 1/2 cup Wattie's Tomato Sauce
  • 425 g can Craig's Salsa Beans & Corn Mild
  • 2 Tbsp freshly chopped parsley

  • Pancake Pie Crust
  • 1 cup self-raising flour
  • 25 g butter, melted
  • 3/4 cup lite milk
  • 1 egg
Beef and Salsa Bean Pancake Pie


1. Preheat oven to 180ºC.

2. In a deep non-stick frying pan with a lid, heat a dash of oil and quickly brown the beef mince.

3. Add Wattie’s frozen Chunky Mix to the frying pan and beef stock, cover and simmer gently for 10-12 minutes or until the vegetables are hot.

4. Remove pan from heat, add Craig's Salsa Beans & Corn Mild, tomato sauce and parsley. Mix well and turn into a medium lasagne style dish.

5. To make crust; sift flour into a bowl, make a well in the centre and add butter, milk and egg. Beat gently until you have a smooth batter and pour over the warm filling.

6. Bake for 20-25 minutes or until golden and cooked through. Serve with green vegetables on the side.

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