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

servings

15 minutes

active time

1 hour 30 minutes

total time

Start Cooking

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

Directions

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

Serving Size

Calories

962

Total Fat

67.9 g

Saturated Fat

19.7 g

Unsaturated Fat

Trans Fat

2.4 g

Cholesterol

135.8 mg

Sodium

915.3 mg

Total Carbohydrate

53.7 g

Dietary Fiber

6 g

Total Sugars

8.2 g

Protein

30 g