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Beef & veggie pie with sour cream & chives mash & beans recipe

Beef & veggie pie with sour cream & chive mash & green beans

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Steamer pot
  • 1 Baking dish
  • 1 Frypan

Ingredients

  • oil spray

Filling

  • 4 cloves garlic
  • 1 brown onion
  • 1 carrot
  • 1 tbsp olive oil
  • 450 g beef mince
  • 2 tbsp flour or gluten-free flour
  • 400 g crushed tomatoes
  • ¼ cup tomato paste
  • 1 tbsp Worcestershire sauce optional
  • ½ cup beef stock
  • ½ cup frozen peas
  • ½ cup frozen corn

Cook pie

  • 2 large wraps or 300g flaky puff pastry

Potatoes

  • 600 g potatoes
  • 1 tbsp fresh chives or dried
  • ½ cup sour cream

Green beans

  • 1 cup frozen green beans

Instructions

Before you start

  • Preheat the oven to 180 °C fan bake. Bring a large steamer pot of hot tap water to a boil. Spray a baking dish with oil spray.

Start filling

  • Peel and mince 4 cloves garlic. Peel and finely slice 1 brown onion. Peel and finely dice or grate 1 carrot. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the garlic, onion and carrot and cook for 2-3 minutes, until softened. Add 450 g beef mince and cook a further 4 minutes, breaking up the lumps with a spoon.

Finish filling

  • Add 2 tbsp flour, 400 g crushed tomatoes, ¼ cup tomato paste, 1 tbsp Worcestershire sauce, ½ cup beef stock, ½ cup frozen peas, and ½ cup frozen corn and season with salt and pepper. Reduce heat to low and simmer for 5-8 minutes, or until the sauce is reduced.

Cook pie

  • Line the prepared baking dish with 2 large wraps (or pastry if using) to cover the base and sides. Transfer the pie filling to the lined baking dish.
    Bake in the oven for 5-8 minutes if using wraps, or bake in the oven for 20 minutes or until golden and crispy if using pastry.

Cook potatoes

  • Meanwhile, peel and finely dice 600 g potatoes. Add the potatoes to the steamer pot of boiling water and cook for 12-15 minutes or until tender. Finely slice 1 tbsp fresh chives (if using fresh). Transfer the potatoes to a bowl and reserve the steamer pot with the water. Add the chives and ½ cup sour cream to the bowl with the potatoes and mash until smooth. Season to taste with salt and pepper.

Cook greens

  • Bring the steamer pot of water back to a boil, topping up the water if needed. Add 1 cup frozen green beans and cook for 3-4 minutes, until tender.

To serve

  • Divide the beef and veggie pie between plates, top with the sour cream & chive mash and serve the green beans on the side.

Nutrition

Calories: 577kcal | Carbohydrates: 63g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 594mg | Potassium: 1847mg | Fiber: 10g | Sugar: 14g | Calcium: 163mg | Iron: 7mg