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Photo of Indian-spiced ragù pot pies by WW

Indian-spiced ragù pot pies

3 - 5
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min


Reduced carb potatoes

200 g, peeled, cut into 2mm slices


150 g, peeled, cut into 2mm slices

Curry powder

3 tsp

WW Rich beef ragu

1410 g, (5 cups), thawed


2 bunch(es)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C.
  2. Add potato and parsnip to a saucepan of boiling water. Return to the boil and boil for 2 minutes. Drain in a colander and refresh under cold water. Lay out in a single layer on a clean tea towel. Pat dry with paper towel.
  3. Meanwhile, heat a non-stick frying pan over medium heat. Dry fry curry powder, stirring for 1-2 minutes, until fragrant. Add ragù, cook, stirring occasionally, until warm.
  4. Spoon ragù evenly into 4x375ml capacity ovenproof dishes. Layer potato and parsnip slices on top, lightly spray with oil and season with salt and pepper. Bake for 30-40 minutes until golden and crisp on top.
  5. Boil, steam or microwave broccolini until tender. Drain and serve on the side of pies.