Golden Beef Pot Pies
Servings: 4 servings
Calories: 598kcal
Simple, low-cost Golden Beef Pot Pies are filled with a rich and hearty beef and vegetable filling and topped with crispy golden puff pastry. Just as delicious as traditional slow-cooked pies, but quicker and stress-free!
Ingredients
- 1 tbsp olive oil
- 1 large brown onion, finely diced
- 2 garlic cloves, finely chopped
- 2 carrots, grated
- 2 celery stalks, finely diced
- 750 g minced (ground) beef
- 2 tbsp tomato paste
- 2 tbsp plain (all-purpose) flour
- 2 tbsp Worcestershire sauce
- 500 ml beef stock (see note 1)
- ½ tsp freshly cracked black pepper
- 1 puff pastry sheet, thawed
- 1 egg, whisked
- ½ tsp sea salt flakes
- Steamed peas, to serve
- Tomato ketchup, to serve
Instructions
- Cook the base veggies for the filling – Heat the olive oil in a large, heavy-based frying pan over high heat.
- Add the onion, garlic, carrot and celery. Cook, stirring, for 4–5 minutes until softened.
- Brown the beef – Add the beef and cook for 4–5 minutes until browned.
- Add the tomato paste – Add the tomato paste and stir to combine.
- Stir in the flour – Add the flour and stir to combine.
- Add the seasonings – Add the Worcestershire sauce, beef stock and black pepper.
- Cook – Bring to a gentle simmer and cook on the lowest setting for 20–25 minutes with the lid on.
- Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan).
- Assemble the pies – Cut the pastry into four squares. Divide the beef mixture between four 10 cm (4 inch) diameter x 7 cm (2¾ inch) high ovensafe ramekins.
- Lay a square of pastry on top of each dish, over the filling, and, using your fingers, pinch and tuck the pastry around the edge of the dish to seal.
- Egg wash – Brush the egg over the top of the pies and sprinkle the pastry with salt.
- Bake the pies – Bake for 20 minutes or until golden and crisp.
- Serve – Serve the pies with steamed peas and ketchup.
Notes
Note 1 – Depending on the stock you use, you may require additional salt to season.
MAKE AHEAD
Prepare the beef filling as per the recipe. Refrigerate for up to 48 hours, or freeze for up to 2 months. Thaw overnight in the fridge. The filling does not need to be reheated before baking. Follow the recipe from step 8.LEFTOVERS
Refrigerate for up to 3 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.Nutrition Facts
Golden Beef Pot Pies
Amount per Serving
Calories
598
% Daily Value*
Fat
30
g
46
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
13
g
Cholesterol
207
mg
69
%
Sodium
1169
mg
51
%
Potassium
1216
mg
35
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
48
g
96
%
Calcium
84
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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