Meat and Vegetable Pot Pie / Pies Recipe

Name: Meat and Vegetable Pot Pie / Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ml oil; 1 kg beef or 1 kg lamb, cubed; 2 onions, sliced into rings; salt and pepper, to taste; 1 bay leaf; 375 ml beef stock; 300 ml broccoli, broken into florets; 2 carrots, sliced; 45 ml tomato paste; 10 ml brown sugar; 15 ml cake flour; 8 flakey biscuits

Servings: persons

15 ml oil
1 kg beef or 1 kg lamb, cubed
2 onions, sliced into rings
salt and pepper, to taste
1 bay leaf
375 ml beef stock
300 ml broccoli, broken into florets
2 carrots, sliced
45 ml tomato paste
10 ml brown sugar
15 ml cake flour
8 flakey biscuits

1
Heat oil and brown meat.
2
Add onions and saute until tender.
3
Season to taste and add bay leaf.
4
Add stock and bring to the boil.
5
Cover and simmer for 1- 1/2 hours until meat is tender.
6
Add vegetables, tomato paste and sugar and bring to the boil once more.
7
Simmer until vegetables are tender.
8
Thicken with cake flour and water paste.
9
Leave to cool.
10
Tear biscuits in half and stretch slightly to fit into muffin pan.
11
Fill with filling and seal edges with fingers.
12
Bake at 180C for 20 minutes until pastry is cooked.

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15 ml oil, 1 kg beef or 1 kg lamb, cubed, 2 onions, sliced into rings, salt and pepper, to taste, and more.

Yes, Meat and Vegetable Pot Pie / Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Meat and Vegetable Pot Pie / Pies

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