Keep the pot pie mixture in your freezer and use it to create no-fuss pies when you are short on time.
Ingredients
- 2 tablespoons olive oil
- 700g beef chuck steak, trimmed, cut into 3cm cubes
- 1 large brown onion, chopped
- 4 rashers middle bacon, trimmed, chopped
- 2 medium carrots, peeled, chopped
- 1 garlic clove, crushed
- 2 sprigs fresh thyme
- 2 tablespoons balsamic vinegar
- 400g can diced tomatoes
- 1 cup Massel beef stock
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 1 egg, lightly beaten
- Salad, to serve
Method
- Step 1Heat half the oil in a large, heavy-based saucepan over high heat. Cook steak, in batches, for 4 to 5 minutes or until browned. Transfer to a bowl.
- Step 2Heat remaining oil in pan. Add onion, bacon and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and thyme. Cook, stirring, for 1 minute. Add vinegar. Bring to the boil. Cook for 1 minute or until liquid has reduced slightly.
- Step 3Return beef and juices to pan. Add tomato and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour and 30 minutes. Remove cover. Simmer, stirring occasionally, for 1 hour or until steak is tender.
- Step 4Meanwhile, preheat oven to 220°C/200°C fan-forced. Layer pastry sheets on top of each other on a board. Place four, 1 cup-capacity ovenproof ramekins upside-down on pastry. Using rim of ramekins as a guide, cut 4 rounds from 1 pastry sheet 5mm larger than ramekin tops.
- Step 5Remove and discard thyme from steak mixture. Season mixture with salt and pepper. Spoon into dishes. Place pastry rounds over dishes to cover filling. Cut leaf shapes from remaining pastry sheet. Arrange on pastry rounds. Brush with egg. Bake for 15 minutes or until pastry is golden and puffed. Serve with salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
3127 kj
Energy
43g
Fat Total
18g
Saturated Fat
7g
Fibre
52g
Protein
217mg
Cholesterol
1157.15mg
Sodium
8g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
You could serve this at the end of step 3 as a casserole with mash or crusty bread (remove and discard thyme).
Tip: You can freeze pot pie mixture. Cool mixture at the end of step 3. Transfer to an airtight container or snaplock bag. Flatten bag. Freeze for up to 3 months. Thaw in fridge overnight. Reheat over medium heat. Continue recipe from step 4.
- Author: Kirrily La Rosa
- Image credit: Steve Brown
- Publication: Super Food Ideas
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