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Chunky Beef Pot Pie

The whole family will love these pot pies. With tender beef and a crusty pastry top, this is a minimum fuss, maximum flavour recipe.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 tablespoon oil
  • 750 g lean beef, cubed
  • 2 onions, chopped
  • 1½ cups mushrooms, halved
  • 1 packet Continental Recipe Base Shepherds Pie
  • 1½ cups water
  • 1 sheet puff pastry, thawed
  • 1 tablespoon milk

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

876kcal

Energy (kJ)

3667kJ

Protein (g)

49.9g

Carbohydrate incl. fibre (g)

53.1g

Carbohydrate excl. fibre (g)

50.2g

Sugar (g)

5.2g

Fibre (g)

3.0g

Fat (g)

51.3g

Saturated fat (g)

14.8g

Unsaturated fat (g)

32.4g

Monounsaturated fat (g)

24.5g

Polyunsaturated fat (g)

7.6g

Trans fat (g)

0.0g

Cholesterol (mg)

128mg

Sodium (mg)

798mg

Salt (g)

1.99g

Vitamin A (IU)

10IU

Vitamin C (mg)

5.6mg

Calcium (mg)

81mg

Iron (mg)

5.51mg

Total

3503kcal

14670kJ

199.5g

212.4g

200.6g

20.6g

11.8g

205.1g

59.3g

129.5g

98.1g

30.6g

0.0g

512mg

3192mg

7.98g

40IU

22.3mg

325mg

22.06mg


  • 1 Heat oil in a large pan and brown beef, onions and mushroom.
  • 2 Combine Recipe Base and water. Add to beef mixture and stir until boiling. Cover and simmer gently for 1 hour or until beef is tender, stirring occasionally. Preheat oven to 200°C.
  • 3 Divide meat filling between 4 x 250mL ovenproof dishes. Cut pastry into quarters and cover top of pie dishes. Make small slit on surface of pastry to vent and brush pastry with milk.
  • 4 Bake for 10-15 minutes or until pastry is crisp and golden.