Excellent method not to squander a single ingredient. This really is a superb Hearty beef and vegetable pie plus one of my favorites. If you should be worried regarding the nutritional value of a number of those dishes, avoid being. Even though it can be lower in calories, even if you are not getting much nutritional value from this won't sustain you personally, and you're going to just wind up hungry once all over once more and eating more calories than you would have. Diet facts tags tell you what's in the meals you consume. This helps you determine whether you get a healthy and balanced diet plan. Each and every recipe we share needs to get an ingredient tag. Some recipes provide nutritional truth details. The component label lists the number within the area under. They're listed for each serving and as a proportion of the daily value.

No matter if you are planning an elaborate menu or merely going in advance for tomorrow's Hearty beef and vegetable pie. This recipe stems from many decades of participating in in kitchen. I discover that adding a couple ingredients to your recipe adds depth into that which is ordinarily bland. You might be looking for milder foods to create with your leftovers. Pleasant and mild Hearty beef and vegetable pie perfect for post-vacation. The ingredients in this recipe make your tongue thumping, and have become waist-friendly once you want a'bite' following a busy getaway. Employing several substances as alternatives, this soup is filled using a fall and spicy flavor that makes it creamy. An ideal Hearty beef and vegetable pie to warm up you on chilly winter months. Best for using leftover. Meals is also a significant component in your daily diet plan. You ought to compare the amount of this food you normally eat to the serving size listed on the tag. Eating significant parts or parts may lead to excess fat gain.

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How to make Hearty beef and vegetable pie

Yield = 4
Prep time: 0:10
Cook time: 2:30
Total time: 2:40

Ingredients

  • 1 tablespoon olive oil
  • 1kg Coles Australian Beef Chuck Steak, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1/4 cup (60g) plain flour
  • 2 cups (500ml) beef stock
  • 400g can diced tomatoes
  • 1 carrot, peeled, halved, cut into 2cm pieces
  • 200g cup mushrooms, halved
  • 1 sheet ready-rolled puff pastry
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 2 x 350g tub Coles Crème Royale Mashed Potato
  • Steamed green beans, to serve

Method

  • Step 1 Heat the oil in a large heavy-based saucepan over high heat. Add the beef and cook, in 3 batches, stirring, for 5 mins or until well browned. Transfer to a heatproof bowl. Reduce heat to medium. Add the onion and garlic to the pan and cook, stirring, for 5 mins or until soft.
  • Step 2 Add the flour and cook, stirring, for 30 secs. Gradually add the stock, stirring and scraping the base of the pan. Stir in the tomato. Return the beef to the pan. Bring to a simmer. Reduce heat to low and cook, covered, for 1 hour.
  • Step 3 Add the carrot and mushroom to the pan and cook for 30 mins or until meat is very tender. Uncover and cook, stirring occasionally, for a further 30 mins or until liquid has reduced and thickens. Set aside to cool.
  • Step 4 Preheat oven to 190C. Transfer the beef mixture to a 6-cup (1.5L) baking dish. Place the pastry sheet over the beef mixture to enclose the filling, pressing the edges to seal. Use a knife to make a few cuts into the centre of the pastry. Whisk the egg in a small bowl with a little water. Brush the egg mixture over the pastry. Bake for 30 mins or until the top is golden.
  • Step 5 Meanwhile, heat the mashed potato following packet directions. Serve the pie with the mashed potato and green beans.