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Beef and Veggie Pot Pie

When you want some real food, made with juicy meat and vegetables, try this beef and veggie pot pie. Once you empty your plate you'll definitely be satisfied!
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When you want some real food, made with juicy meat and vegetables, try this beef and veggie pot pie. Once you empty your plate you'll definitely be satisfied!

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Ingredients

10 ounces of beef tenderloin, cubed
4 tablespoons of vegetable oil
2 carrots, sliced
1 potato, cubed
0.5 turnip, cubed
1 celery stick, sliced
1 tablespoon ginger root, diced
1 teaspoon fennel seeds
1 bay leaf
1 teaspoon allspice
1 teaspoon cumin powder
1 teaspoon curry powder
1 onion, chunked
½ cup beef stock
1 cup canned tomatoes
1 sheet of puff pastry, thawed
1 egg
2 tablespoons of milk

Ingredients

Steps

1
Done

Heat the vegetable oil in a cast iron pan and start frying the beef cubes.

2
Done

Add the carrots, potatoes, turnip cubes, celery. Stir and cook further.

3
Done

Add the ginger, fennel seeds, bay leaf, allspice, cumin powder, curry powder, onion, beef stock, salt, pepper, and canned tomatoes. Stir and simmer for about 20 minutes.

4
Done

Make an egg wash by whisking the egg with milk.

5
Done

Cover the pan with puff pastry, coat it with egg wash, and prick it with a fork. Bake for 25 minutes at 350˚F/175˚C.

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Nutritional Chart

654 kcal
Calories
30 g
Protein
41 g
Fat
42 g
Carbohydrates

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Raluca Cristian

I’m Raluca and I just peeled a peach before eating it, and I swear it tasted like the nectar of the gods. When it comes to cooking, I only have one rule: do whatever it takes to turn the whole thing into an enjoyable experience. When I was a little girl, I dreamed of cooking for sailors.

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