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

Lamb & veggie pie with sour cream & chive mash & beans

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Steamer pot
  • 1 Baking dish
  • 1 Large frypan

Ingredients

  • oil spray

Filling

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

Pie

  • 8 sheets flaky puff pastry sheets optional - omit for healthier version

Mash

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

Greens

  • 1 cup frozen 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 heat. Add the garlic, onion and carrot and cook for 2-3 minutes, until softened. Add 500 g lamb mince and cook a further 3-4 minutes, until the lamb is lightly browned.

Finish filling

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

Cook pie

  • Line the prepared baking dish with 8 sheets flaky puff pastry sheets (if using) to cover the base and sides. Transfer the filling to the prepared baking dish, and bake in the oven for 5-8 minutes, or until the pastry is golden and crispy.

Make mash

  • Meanwhile, peel and finely dice 600 g potatoes. Add the potatoes to the steamer pot of boiling water and cook for 10-12 minutes, or until tender. Transfer the potatoes to a bowl and reserve the steamer pot with the water. Finely slice 1 tbsp chives (if using fresh). Add ½ cup sour cream and chives to 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, and top up the water if needed. Add 1 cup frozen beans and cook for 3-4 mins, until tender.

To serve

  • Divide the lamb and veggie pie between plates and serve with the sour cream and chive mash and greens on the side.

Nutrition

Calories: 760kcal | Carbohydrates: 72g | Protein: 39g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 7966mg | Potassium: 1675mg | Fiber: 11g | Sugar: 18g | Calcium: 159mg | Iron: 7mg