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Petit Beef Pot Pie with Mashed Potato
Nato Zondagh
With a golden crispy top, you'll simply love these baked beef pot pies. Filled with tasty veggies & spices, you'll want to eat more than one!
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from
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Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
Total Time
55
minutes
mins
Course
Appetizer, Lunch, Side Dish, Snack
Cuisine
Global
Servings
1
Ingredients
For the Filling
80
g
Beef Goulash
30
g
White Onion
Finely chopped
25
g
Carrot
Cubed
5
g
Garlic
Chopped
7.5
ml
Olive Oil
5
g
Cake Flour
0.25
g
Brown Sugar
0.25
g
Tumeric
For the Pot Pies
35
g
Puff Pastry
0.125
each
Egg
For the Green Beans
30
g
Green Beans
For the Mashed Potato
85
g
Potato
Peeled and cubed
2
g
Butter
5
ml
Milk
0.25
g
Tumeric
0.25
g
Fine Salt
Instructions
For the Filling
Heat oil in a large pot. Brown beef on all sides. Remove & set aside.
Fry onions, carrots & garlic in the same pot. (add more oil if needed) Cook until golden & caramelized.
Sprinkle flour, salt & pepper into the pot & cook, while scraping the bottom for 1 minute.
Return meat & juices to the pan, add beer & beef stock. Bring to a boil.
Reduce heat & simmer for approx 2 hours until tender & sauce has thickened.
For the Pies
Spoon the beef mixture into serving dishes.
Top with pastry lid, press down firmly on the sides to seal. Cut a small cross in the middle of the lid.
Brush with beaten egg & bake @ 200'C for 20 minutes until golden.
For the Green Beans
Heat oil in a frying pan.
Add green beans & saute.
Season with salt.
For the Mashed Potato
Place mashed potato in a pot over medium heat. Stir to evaporate any excess water.
Add butter & milk, stir through until creamy.
Season with salt & pepper.
Keyword
Beef, Potatoes