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Meat and Potato Pie

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon vegetable oil
  • 600 grams beef braising steak diced into small pieces
  • 1 onion diced
  • 25 grams plain flour
  • 1 tablespoon tomato puree
  • 1 bay leaf
  • 550 ml boiling water
  • 28 grams Knorr Rich Beef Stock Pot
  • 3 potatoes diced
  • 2 carrots diced
  • 50 grams frozen peas
  • 50 grams sweetcorn
  • 250 grams ready-rolled shortcrust pastry sheet
  • 20 grams egg wash for glazing

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

695kcal

Energy (kJ)

2904kJ

Protein (g)

40.4g

Carbohydrate incl. fibre (g)

63.9g

Carbohydrate excl. fibre (g)

58.0g

Sugar (g)

4.8g

Fibre (g)

5.9g

Fat (g)

31.7g

Saturated fat (g)

11.9g

Unsaturated fat (g)

7.4g

Monounsaturated fat (g)

4.7g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

148mg

Sodium (mg)

648mg

Salt (g)

1.62g

Vitamin A (IU)

5173IU

Vitamin C (mg)

30.7mg

Calcium (mg)

87mg

Iron (mg)

4.03mg

Potassium (mg)

1215mg

Total

2778kcal

11618kJ

161.6g

255.7g

232.2g

19.0g

23.5g

126.8g

47.7g

29.7g

18.8g

10.3g

0.1g

592mg

2593mg

6.49g

20693IU

122.8mg

350mg

16.13mg

4858mg


  • 1 Heat oven to 160°C, 140°C fan, Gas Mark 3.
  • 2 Heat the oil in a large frying pan and add the beef. Cook until well browned.
  • 3 Add the onion and cook for a few minutes until the onions have softened. Add the tomato puree and bay leaf.
  • 4 Add the flour and stir. Slowly add the boiling water and the Knorr Rich Beef Stock Pot to make the sauce.
  • 5 Cover with a lid and place in the oven for 2 hours. Then add the carrots and potatoes and put back in the oven for another hour or until the beef is tender and the carrots and potatoes are cooked, checking occasionally.
  • 6 Check the seasoning and add peas and sweetcorn. Add black pepper if needed.
  • 7 Place the pie filling in a suitable pie dish removing the bay leaf. Leave to cool.
  • 8 Cover with the pastry and glaze with egg wash.
  • 9 Bake at 190°C, 170°C fan, Gas Mark 5 for approximately 25 minutes, or until fully cooked and golden brown.