Beef and Vegetable Pie

Name: Beef and Vegetable Pie
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 350 g leftover roast beef; 1 carrot; 1 onion; 1/2 cup button mushrooms; 1 courgette; 1 large potato or small kumara; 2 tbsp flour; 1/2 cup beef stock; 1 tbsp worcestershire sauce; 1 tbsp omato sauce; 2 sheet rolled puff pastry; 2 tsp vegetable oil; 3 sprigs fresh thyme or rosemary; 1 tsp smoked paprika; 1 tsp turmeric

Ashleigh and Boodle

2 years ago

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Beef and Vegetable Pie

Prep Time 15

Cook Time 55

Total Time 1 10

Servings serving

Calories 498kcal

Ingredients

350 g leftover roast beef
1 carrot
1 onion
1/2 cup button mushrooms
1 courgette
1 large potato or small kumara
2 tbsp flour
1/2 cup beef stock
1 tbsp worcestershire sauce
1 tbsp omato sauce
2 sheet rolled puff pastry
2 tsp vegetable oil
3 sprigs fresh thyme or rosemary
1 tsp smoked paprika
1 tsp turmeric

Instructions

Preheat oven to 200C and chop carrot, onion, courgette and potato into a 1-2cm dice
Heat the oil in a large frypan over a medium heat. Once the oil is hot, add the onion and carrot and cook 3-4 minutes until starting to soften. Then add the other vegetables and cook a further 2 minutes
Turn the heat to medium-low then add the beef stock, worcestershire sauce, paprika, turmeric, salt and pepper. Mix the water with a few teaspoons of water to make a ‘slurry’. Whisk this into the pan until lumps remain. Bring everything to a simmer and cook 1-2 minutes until slightly thickened. Sir through the beef.
Pour the mixture into a pie tin and place the puff pastry over the top, trimming the edges as needed
Bake in the oven for 45-55 minutes,

Nutrition