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Photo of Beef and vegetable pies by WW

Beef and vegetable pies

11
10
10
SmartPoints® value per serving
Total Time
2 hr 45 min
Prep
30 min
Cook
2 hr 15 min
Serves
4
Difficulty
Moderate
With real chunks of meat and crisp golden pastry, our pies will score a goal when the dinner siren sounds!

Ingredients

lean beef round steak

480 g, (Buy 600g) fat trimmed, cut into 2cm pieces

plain flour

1 tbs

olive oil

1 tbs

brown onion

1 medium, finely chopped

carrot(s)

2 medium, finely chopped

garlic

2 clove(s), crushed

beef stock

4 cup(s), (1L)

potato

1 medium, (120g), chopped

worcestershire sauce

2 tbs

frozen green peas

1 cup(s), (120g)

reduced-fat puff pastry

1 individual, just thawed

egg yolk

1 medium, lightly beaten

oil spray

2 x 3 second spray(s)

Instructions

  1. Place beef and flour in a large bowl and toss to coat. Heat oil in a large saucepan over high heat. Cook beef, stirring, in batches, for 5 minutes or until browned. Transfer to a plate.
  2. Reheat same pan over high heat. Cook onion, carrot and garlic, stirring, for 5 minutes or until softened. Add stock and beef and bring to the boil. Reduce heat and simmer, covered, for 1 hour. Add potato and Worcestershire and simmer, uncovered, for 30 minutes or until beef is tender. Add peas and cook for 2 minutes or until heated through.
  3. Preheat oven to 220°C. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil. Spoon meat mixture into prepared dishes. Cut pastry into quarters. Top dishes with pastry. Trim excess and cut small leaf shapes from trimmings. Press edges to seal. Top with leaf shapes and brush pastry with egg. Bake for 15 minutes or until pastry is crisp and golden. Serve.

Notes

SERVING SUGGESTION: Salad made with 100g cherry and yellow grape tomatoes (halved), 1 small red onion (thinly sliced), 1 Lebanese cucumber (chopped) and mixed salad leaves, drizzled with 1 tablespoon balsamic vinegar. TIP: Meat mixture and uncooked pies suitable to freeze for up to 3 months.

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