Beef Recipes

Family Beef and Potato Pie

Name: Family Beef and Potato Pie
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 2 onions, finely diced; 2 garlic cloves, roughly chopped; 2 carrots, peeled and roughly diced; 2 celery stalks, roughly diced; 800 g (1 lb 12 oz) minced (ground) beef; 2 tbsp tomato paste (concentrated puree); 2 tbsp plain (all-purpose) flour; 2 cups (500 ml) beef stock; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 2 potatoes, cut into small cubes (roughly 1 cm/½ inch); 1 tsp sea salt flakes, or to taste; ¼ tsp cracked black pepper, or to taste; 1 cup (150 g) frozen peas; 1½ sheets frozen puff pastry, thawed and cut into rectangles; 1 egg, whisked; 1 tsp sesame seeds

6 servings

portions

15 minutes

temps actif

1 hour 30 minutes

temps total

Commencer à Cuisiner

Ingrédients

2 tbsp olive oil

2 onions, finely diced

2 garlic cloves, roughly chopped

2 carrots, peeled and roughly diced

2 celery stalks, roughly diced

800 g (1 lb 12 oz) minced (ground) beef

2 tbsp tomato paste (concentrated puree)

2 tbsp plain (all-purpose) flour

2 cups (500 ml) beef stock

1 tbsp Worcestershire sauce

1 tsp dried thyme

2 potatoes, cut into small cubes (roughly 1 cm/½ inch)

1 tsp sea salt flakes, or to taste

¼ tsp cracked black pepper, or to taste

1 cup (150 g) frozen peas

1½ sheets frozen puff pastry, thawed and cut into rectangles

1 egg, whisked

1 tsp sesame seeds

Instructions

Heat the olive oil in a large, heavy-based pan over medium–high heat.

Add the onion, garlic, carrot and celery. Cook for 4–5 minutes, stirring regularly, until softened.

Add the beef and cook, breaking it up as you go with a wooden spoon or spatula, until it begins to brown, for a further 4–5 minutes.

Stir through the tomato paste followed by the plain flour.

Once the flour is incorporated, add the beef stock, Worcestershire sauce, thyme and potatoes to the pan. Bring to a simmer, then reduce the heat to low. Season with salt and pepper (the amount you use will depend on how salty your stock is).

Cook, covered, for 30–35 minutes or until the potatoes are tender. Stir occasionally and add ½ cup (125 ml) of water halfway through if the sauce is beginning to stick to the bottom of the pan (see note 1 for tips).

Turn the heat off and stir through the frozen peas (they will heat through in the oven).

Allow the mixture to cool slightly.

Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).

Spoon the cooled mixture into an oven-safe (1 litre/1 quart) baking dish.

Layer the pie with the thawed puff pastry rectangles so that they slightly overlap each other.

Brush with the egg, sprinkle with sesame seeds and bake for 30–35 minutes or until crisp and golden.

Allow to stand for 10 minutes before serving.

Nutrition

Taille de Portion

Calories

962

Lipides Totaux

67.9 g

Lipides Saturés

19.7 g

Lipides Insaturés

Acides Gras Trans

2.4 g

Cholestérol

135.8 mg

Sodium

915.3 mg

Glucides Totaux

53.7 g

Fibres Diététiques

6 g

Sucres Totaux

8.2 g

Protéines

30 g