- 0:20 Prep
- 1:15 Cook
- 4 Servings
- Capable cooks
Topped with deliciously flaky puff pastry and oozing rich gravy, the family will adore this golden-crusted beef pie.
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, chopped
- 500g beef mince
- 2 tablespoons instant gravy powder
- 2 tablespoons barbecue sauce
- 2 cups Fresh tomato sauce (see related recipe)
- 1 cup carrot, roasted
- 1 cup pumpkin, roasted
- 1 cup potato, roasted, chopped
- 2 tablespoons chopped fresh parsley
- 1 sheet frozen shortcrust pastry, partially thawed
- 1 sheet frozen puff pastry, partially thawed
- 1 egg, lightly beaten
Method
- Step 1Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add mince. Cook, stirring, to break up mince, for 8 minutes or until browned.
- Step 2Add gravy powder and barbecue sauce. Cook for 1 minute. Stir in tomato sauce. Simmer for 5 minutes. Remove from heat. Season with pepper. Add carrot, pumpkin, potato and parsley. Stir to combine. Cool.
- Step 3Meanwhile, preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Grease a 24cm (top) ovenproof pie dish. Line base and side with shortcrust pastry, trimming to fit. Line pastry with baking paper. Fill with ceramic weights or uncooked rice. Bake for 10 minutes. Remove weights. Bake for 5 to 10 minutes or until pastry is golden. Cool for 20 minutes.
- Step 4Spoon mince mixture into pastry case. Brush edge of pastry case with a little egg. Place puff pastry over filling. Trim edge. Press edge with a fork to seal. Brush top with egg. Using a small knife, cut 2 small slits in top of pie to allow steam to escape. Bake for 30 to 35 minutes or until pastry is puffed and golden. Stand for 5 minutes before serving.
- High fibre
- Low carb
Nutrition
3076 kj
Energy
34.9g
Fat Total
12.8g
Saturated Fat
10.2g
Fibre
34.3g
Protein
138mg
Cholesterol
1065mg
Sodium
69g
Carbs (total)
All nutrition values are per serve
Notes
To freeze pie: Cool completely at the end of step 4. Cover with plastic wrap, then foil. Freeze for up to 3 months. Thaw in fridge overnight and reheat in the oven.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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