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  • 500 g lean beef mince
  • 750 g bag Wattie's frozen Chunky Mix Vegetables
  • 1 cup beef stock
  • ½ 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
  • ¾ cup lite milk
  • 1 egg

Chunky Mix

A chunky combination of carrots, cauliflower and broccoli.


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.

Rate and Review

6 Ratings Beef and Salsa Bean Pancake Pie

Reviews (6)

Nick's Review | Rating

Very good. Ideal for a large family as it goes a long way. Very popular with us and friends.

Clint's Review | Rating


Adrienne's Review | Rating

Very nice indeed

Mary's Review | Rating

Modified slightly as I used a can of 4 bean mix + Thai Sweet Chilli sauce + Tomato sauce (no Salsa Chilli beans in the cupboard). Used half the mixture with rice for our first meal. Froze the rest for later use. Thawed - heated in microwave - added topping and baked. Worked well.

Jaala's Review | Rating

This was a hit in our family.

Debbie's Review | Rating

Have been making this dish since it first came out and it's legendary in our house