Beef and Veggie Pot Pie

    Beef and Veggie Pot Pie


    67 people made this

    A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb, chicken or pork can be used in place of beef. A great recipe for leftover meat!

    Serves: 4 

    • 1 pastry for the top of a 23cm pie
    • 60g margarine
    • 1/2 cup chopped onion
    • 1 potato, diced
    • 1/3 cup (40g) plain flour
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon black pepper
    • 1 1/4 cups (320ml) beef stock
    • 1 carrot, chopped
    • 1 cup frozen green peas
    • 2 cups cubed cooked or leftover beef

    Preparation:20min  ›  Cook:30min  ›  Extra time:10min cooling  ›  Ready in:1hour 

    1. Preheat the oven to 220 degrees C. On a lightly floured surface, roll the pie pastry out into a 30cm circle. Set aside.
    2. Melt margarine in a saucepan over medium heat. Add potato and onion and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef stock and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2L casserole dish and place the pastry over the top. Cut slits for steam and flute the edges.
    3. Place on a baking tray and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

    Garlic Powder

    Fresh garlic may be substituted for the garlic powder.

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